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“Roast chicken with vegetables.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove and discard gizzards.
  2. Lay chicken in 13x9-inch roasting pan breast side up.
  3. Peel and slice potatoes into 1/4 inch thick medallions sliced in half, arrange around bird with green beans. (You can substitute or add any sliced root vegetable you like).
  4. Mince onion and garlic together, sprinkle on top of vegetables.
  5. Add chicken bouillon to vegetables and sprinkle contents of Sazon packets evenly over entire dish.
  6. Slowly pour water over bird, turning everything a nice shade of orange, water line should just cover vegetables add more if needed.
  7. Sprinkle herbs and pepper over all.
  8. Roast for 1 1/2 hours at 450°F.
  9. Check at 1 hours to baste with pan drippings. Let rest 5-10 minutes after taking out of oven.
  10. Potatoes will take on a wonderful shade of orange.
  11. Fabulous over homemade white rice or egg noodles. ENJOY!

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