Other Veggies to Swap In

This dish is so versatile! While we list carrots, potatoes and onions in this recipe, feel free to use whatever veggies you have hanging out in your fridge. The only tip I will leave you with is to use sturdy veggies that can stand up to 90 minutes of baking time without burning.

Zucchini
Butternut squash
Cauliflower
Acorn squash
Sweet potatoes
Red potatoes

Different Cuts of Chicken to Use

If you don’t want to break down a whole chicken, you can swap in different cuts of chicken with no problem.

Chicken Breast: This is a great option if you are really strapped for time. The breasts will cook up quickly and you can even cut your veggies into smaller pieces to rev up the cooking time even more!
Chicken Legs or Thighs: Bone-in chicken has the most flavor! All that yummy marrow will cook out of the chicken and seep into the potatoes for some serious flavor. Both of these cuts are also super affordable.
Storing Roasted Chicken

Store your roasted chicken in an airtight container in the fridge. It will stay fresh for up to a week and makes for great leftovers. I don’t recommend freezing your chicken and potatoes, as potatoes don’t reheat well and turn into mush.

Ingredients