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Roasted Chicken Recipe (Simple and Delicious)

July 26, 2011 by Katie Wells
Oven Roasted Chicken and Brussels Sprouts

If you are as busy as I am, a meal that requires little attention and only needs one pan to cook makes life a little simpler. This recipe is also a delicious way to introduce Brussels sprouts (aka baby cabbages in our house) to your family if they haven’t had them before.

Oh, yeah, and it is really simple to make (and did I mention that it only uses one dish!!) My husband isn’t the biggest fan of chicken, but this is one way I make it that he actually not only tolerates, but enjoys it. If this isn’t your thing, check out my other simple recipe ideas to find one you love.

roasted chicken and vegetables paleo primal recipe

Easiest Roasted Chicken Recipe

Katie Wells
Delicious roasted chicken with Brussels sprouts seasoned with fresh herbs and butter.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main
Servings 1 chicken
Calories 475 kcal

Ingredients
  

  • 1 whole chicken (organs removed)
  • 3 TBSP butter
  • 1 tsp garlic powder
  • 2 tsp dried basil
  • 1 tsp salt
  • ½ tsp pepper
  • 2 lbs Brussels sprouts (fresh or frozen)

Instructions
 

  • Preheat oven to 425°F.
  • Wash the chicken and pat dry.
  • Using your hands, rub butter over the outside of the chicken and place it in a roasting pan or 9x13 baking dish.
  • Sprinkle on the spices. 
  • Roast for 45-50 minutes.
  • Add the Brussels sprouts around the chicken and baste chicken and sprouts with juices and more butter if desired.
  • Roast an additional 10-20 minutes or until the Brussels sprouts are tender.
  • Remove from the oven and let sit 10 minutes.
  • Cut and serve.

Notes

You can use any spices you'd like to flavor this chicken. 

Nutrition

Serving: 1breast + 7 sproutsCalories: 475kcalCarbohydrates: 14.2gProtein: 43.7gFat: 27.7gSaturated Fat: 9.7gCholesterol: 137mgSodium: 588mgFiber: 5.9gSugar: 3.4g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What’s your easiest one pan meal idea? Let me know!

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Category: Poultry Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (12 Comments)

  1. Kristen Moot

    November 3, 2015 at 7:36 PM

    Will the leftover chicken keep well in the freezer for future use?

    Reply
  2. retta

    April 26, 2015 at 4:31 PM

    Can you tell me the measurements for the spices you used I’m new to cooking and am not good at judging how much spices to add. Thanks.

    Reply
    • Katie - Wellness Mama

      May 6, 2015 at 10:58 PM

      It’s something you’ll need to season to taste by experimenting…

      Reply
  3. Lura

    September 11, 2014 at 8:00 AM

    I noticed the Brussells sprouts in the photo, yet no mention of them in the recipe. Were they added to the crockpot or baked separately and added to the dish for the photo shoot? Could you tell me how you cooked the Brussells sprouts?

    Reply
    • Katie - Wellness Mama

      September 12, 2014 at 10:47 AM

      I added them to the crock pot at the end for about 45 minutes.

      Reply
  4. Layla

    April 24, 2014 at 6:31 PM

    5 stars
    I made this tonight, well to some extent. I roasted a chicken.:-) I cut up an onion and lemon to stuff inside the bird. The lemon helps keep the breasts from drying out somehow. I didn’t have brussel sprouts on hand, so I used asparagus along with another onion. I cooked as you said, and there is not a speck of chicken left in the pan. The onions were a well seasoned mush which is the only way my husband will eat them. It was yummy. Thanks for the idea.

    Reply
  5. Irene Pahlsson

    January 8, 2013 at 3:46 PM

    My favorite one-pot meal: 1/2 head green cabbage chopped in bite sized pieces, sauteed in palm oil for about 5 min. with 1/2 chopped onion and 1 garlic clove. Add about 3 cups chopped collard greens, 1 cut up zucchini (less-than-bite-size pieces) and cook a few more minutes. Then add one 28 oz can of MuirGlen diced tomatoes and maybe a little water if too dry. Simmer about 20 min or so. Done. I make it in a big pot, and this lasts me (one person) all week, eating it for one meal once a day. I leave out the zucchini if I don’t have one or substitute kale, chard or other green…whatever I have on hand…if I don’t have the collard greens. If you can’t do tomatoes (like me) substitute 5-6 cups filtered water.

    Reply
    • Shireen

      June 1, 2019 at 9:20 PM

      Is this roasted with the lid on or off?
      Thank you!

      Reply
  6. Shannon Reta Sinclair

    February 7, 2012 at 5:47 PM

    This looks delicious and is what I will be making for dinner tomorrow!  Thanks 🙂 

    Reply
  7. Addison

    August 4, 2011 at 7:46 PM

    This is dinner tonight!  The bird is already in the oven

    Reply
  8. Kate

    July 31, 2011 at 9:36 PM

    This was fabulous. The little one even went for it and had plenty left when the oldest pulled in from the weekend at the shore.  Thanks!

    Reply
  9. Todd

    July 31, 2011 at 12:56 PM

    I need you to make me dinner. I am in beautiful Mackinaw City! 🙂

    Reply

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