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Savor family time! Spice up busy nights with this mouthwatering Juicy Roast Chicken – a delicious escape from the hustle.
For this recipe, I used my Deep Covered Baker and Veggie Wedger:
Make Dinner in the Oven or Microwave
From roasted chicken to stuffed peppers, you can cook almost anything in the Deep Covered Baker. It delivers tender, juicy results whenever you broil fish, braise beef, or roast turkey breasts with it in the oven or microwave! Plus, no preheating is necessary—just put your food on the stone, cook it, and serve it without dirtying another dish. And when it comes time to cleanup, just place the pieces in the dishwasher.
About White Satin Partially Glazed Stoneware
The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!
Made in USA
Product Details
- 12¾” x 8¾” x 7″ (32 cm x 22.10 cm x 18 cm)
- 12½-cup (3-L) capacity
- Satin white exterior glaze with unglazed interior
- Lid inverts into the baker for space-saving storage
- Won’t retain oils, odors, or flavors
- Can be used with metal utensils
- Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
An Easy-to-Use Vegetable Wedger
With this Veggie Wedger, you’ll get six identically sized fruit or veggie wedges with just one quick motion. It’s perfect for meal prep, salads, and after-school snacks.
Our wedger has serrated stainless blades that easily glide through any fruit or veggie that doesn’t have a pit, like potatoes (except sweet potatoes), onions, and citrus. You’ll love how it slices tomatoes without crushing them. Just place the fruit or veggie in the base and push the top down. Voila! You now have perfectly even wedges ready for air frying, salads, or snacks for yourself or your kids. The soft-grip handles let you cut large amounts comfortably, and the nonslip base keeps the wedger secure when slicing.
Product Details
- 5¾” x 5¼” x 2¾” (14.5 cm x 13.5 cm x 7 cm)
- Cuts up to 3″ (7.5-cm) diameter fruits and vegetables
- Stainless steel blades, silicone handles, and plastic body
- Nonslip base
- Dishwasher-safe
Click the links to get your own Deep Covered Baker and Veggie Wedger. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 1 whole chicken 4-5 lbs.
- 4 carrots peeled and thickly sliced into thirds
- 1 lemon thickly sliced
- 1 onion wedged
- 4 cloves garlic peeled
- 1 tbsp (15 mL) olive oil
- 1 ½ tbsp Lemon Garlic Rub
Directions
Preheat the oven to 450°F/230⁰C.
Peel and slice carrots, slice lemon; wedge onion and peel garlic, set all side.
Place carrots, lemon, garlic and onion into the Deep Covered Baker. Season vegetables with ½ tablespoon of Lemon Garlic Rub.
Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels.
Place the chicken, breast side up, on top of the vegetables in the baker. Brush the outside of the chicken with oil, then coat the chicken completely with the Lemon Garlic Rub. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.
Cover and roast, for 50 minutes. Remove cover, and roast for an additional 10 minutes, or until meat thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Juicy Roasted Chicken (Video)
Equipment
Ingredients
Ingredients
- 1 4- 5 lb whole chicken
- 4 carrots peeled and thickly sliced into thirds
- 1 lemon thickly sliced
- 1 onion wedged
- 4 cloves garlic peeled
- 1 tbsp olive oil
- 1 ½ tbsp Lemon Garlic Rub divided
Instructions
Instructions
- Preheat the oven to 450°F/230⁰C.
- Peel and slice carrots, slice lemon; wedge onion and peel garlic, set all side.
- Place carrots, lemon, garlic and onion into the Deep Covered Baker. Season vegetables with ½ tablespoon of Lemon Garlic Rub.4 carrots, 1 lemon, 1 onion, 4 cloves garlic, 1 ½ tbsp Lemon Garlic Rub
- Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels.
- Place the chicken, breast side up, on top of the vegetables in the baker. Brush the outside of the chicken with oil, then coat the chicken completely with the Lemon Garlic Rub. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.1 4- 5 lb whole chicken, 1 tbsp olive oil, 1 ½ tbsp Lemon Garlic Rub
- Cover and roast, for 50 minutes. Remove cover, and roast for an additional 10 minutes, or until meat thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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