How to Make Sanders' Oven Roasted Chicken With Veggies

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I have made with carrots, cabbage, broccoli, cauliflower, onions, corn on cob, squash, zucchini, butternut squash, sweet potatoes, and of course the ones you see on this guide..try with what you like!

by Lucy Hudnall

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Step 1 of 42

Preheat oven to 425 degrees.

Step 2 of 42

Take out giblets. Rinse chicken well. Check out my guide on what to do with the giblets.

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Now rinsed, check all giblets are out.

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Check the other end. Some insert the neck here.

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For crispy skin, dry off all the water.

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See how the wings stand up? To avoid getting the wing tips overdone, need to tuck them back.

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Pull the tip straight and back like this.

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Turn the tip back.

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Tuck in the back.

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With chicken flipped over, can see the tucked wings.

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Get handful of salt.

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Rub in cavity.

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Don't forget the sides.

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Add cut fruit. I had a apple. May also use pear or onion. This gives moisture and added flavor to the white meat.

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Insert in the large salted cavity.

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Add oil to roasting pan. Cover bottom completely.

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Place chicken in oil to get on the skin.

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Flip the chicken to get oil on other side.

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Rub the oil on the legs and wings too!

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All oiled up. Now I do most of the roasting time with chicken's breast down. The fat drips down keeping the white meat moist.

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Salt the skin.

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Add seasoning of choice. We like the lemon pepper.

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All seasoned up!

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I had some potatoes. Wash well.

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Dry the skin.

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Arrange around the chicken.

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Flip them over to coat in oil.

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I had couple heads of garlic. Cut the tops off.

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From the tops only, pop out the cut cloves.

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Arrange around the veggies for added flavor.

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For the bottom, keep in the skin. When these are done, pop them out. Yum! Roasted Garlic!

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Just arrange where they can sit upright.

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Like this.

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I had some tomatoes that the skin was starting to wrinkle but no bad spots. Just wash and dry and arrange whole. These will also give moisture to the chicken and give flavor. I'll toss these after.

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Add plenty of salt to veggies.

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Pop in the preheated oven.

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After about 30-40 min, the skin starts to brown and get crisp. See the tomatoes are losing their shape?

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Time to turn and brown other side. I use Dear Hubby's tongs.

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Flip over. See all that juice in the bottom? It's a mix of fat drippings and those tomato's losing their juice. Creates a little sauna for my chicken.

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