This is a staple recipe in our house. When I'm not sure what to cook this is a tried and true recipe and for any leftover chicken we use it for chicken sandwiches or chicken pot pie. While I always prepare this dish as a roast - it can easily be adapted to your crock pot too!
Roasted Chicken with Vegetables
2 T butter
2 T olive oil
2 cloves minced garlic
1 T zataar*
1 T dried basil
½ T paprika
½ tsp chili powder (optional)
2 tsp salt
1 T freshly ground black pepper
1 whole chicken
3 extra large baking potatoes, peeled and chopped
1 large onion, quartered
3 zucchinis, quartered
1 ½ cups baby carrots
1 Acorn Squash, quartered with outer skin (optional)
1 cup water or broth
Preheat oven to 350°F.
Melt butter and oil together in a large roasting pan. Add garlic and spices to melted butter/oil, mix well. Add chicken to pan and coat well with mixture; remove and set aside. Add potatoes, onions, carrots, zucchini and acorn squash to remaining mixture and coat evenly. Place chicken on top of the vegetables carefully add 1 cup of water or broth to the roasting pan. Cover with foil and cook for 2 hours, remove foil and cook additional 15 minutes or until chicken is browned.
*Note: Zataar is a special blend of spices - commonly made from ground dried thyme, oregano, marjoram and mixed with toasted sesame seeds. If you can’t find zataar you can use regular thyme instead (however the flavor will be slightly different).
Weight Watchers: 3.5 ounces of chicken breast with 2 Tablespoons of sauce and 1 cup of vegetable mixture (going easy on the potatoes) = 7.5 pts