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.
Garlic Brown Sugar Chicken
Savoring Comfort: Slow Cooker Creamy Potato Bacon Soup Recipe
My Entitled Parents Demanded That I Give Them My New House — My In-Laws Suddenly Stood up for Me
Stop throwing away toilet paper: this way it is worth its weight in gold
Hands down, best party appetizer ever: Cream Cheese Rangoon Rolls
Despite the combined efforts of the entire internet, the answer to this remains elusive. Personally, I’m unsure, and it seems that 50% of others are equally in the dark.
