Recipe of Speedy Roast chicken and vegetables

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The ingredients needed to make Roast chicken and vegetables:

1. Make ready 5 quarter chicken legs
2. Make ready 4 TBS margarine to rub the chicken legs
3. Make ready 1 TSP thyme
4. Take 1 TSP rosemary
5. Make ready 1 TSP basil
6. Make ready 1/2 lemon, juice squeezed
7. Prepare To taste salt
8. Make ready To taste pepper

Whole Roasted Chicken and Vegetables Recipe. Don't you just love an easy, fresh, hearty, one dish meal? I know I sure do, which is why this simple whole roasted chicken and vegetables get made at least once a month in this house, especially since it's so easy to swap out different veggies to go. Crisp chicken skin, roasted vegetables, all in one-pot?

Instructions to make Roast chicken and vegetables:

1. Preheat oven 180 degrees Celsius
2. Take a baking pan and place the legs on it then rub the chicken legs with margarine
3. Then spice it with herbs, salt and pepper also squeeze the lemon and rub
4. Then cover it with foil to cook
5. After it been cooked the meat must fall off the bone. Uncover the chicken let it grill to be golden
6. Serve the chicken with vegetables

I know I sure do, which is why this simple whole roasted chicken and vegetables get made at least once a month in this house, especially since it's so easy to swap out different veggies to go. Crisp chicken skin, roasted vegetables, all in one-pot? While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender. This savory one pan roast chicken & vegetables recipe is a great choice for a weekend dinner on a chilly fall or winter's day — with the added bonus of I often cook us up a Simple Roast Chicken and Vegetables dinner, because whole chickens are super affordable, super tasty, super easy to make. Roast with patience: A roasted chicken is simple, but it is not quick.

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