Chicken, Carrot and Potato Roast Recipe

If you have been looking for a unique recipe for chicken, carrots, potatoes, and maybe onions — this great-tasting, off-the-cuff recipe can give you a yummy serving for two — for a couple of days!

I’ll admit — I’m not a chef; I have no training in the kitchen, but I’m an experimental cook, and this chicken, carrot, and potato roast turned out exceptionally well, so I wanted to share the recipe.  While this recipe may not be simple, easy, or fast — if you like the kitchen and love to cook — it’s a lot of fun to make, and even better to enjoy.

Feel free to experiment with different seasonings, ingredients, and measurements — I just used what I had available in the kitchen at the time.

Approximate prep time: 30 minutes

Approximate cooking time: 1.5-2 hours

Equipment needed:

  • 9×15 glass, oven-safe pan
  • Aluminum foil
  • A stirring spoon (for the roast)
  • A small-to-midsize mixing bowl
  • A hand-held wire whip

Ingredients:

  • 2 lbs. chicken breast strips – thawed
  • 1lb. carrots – cleaned and cut into strips
  • 2 lbs. (red) potatoes – cleaned and cut into strips
  • 4 Tbsp. butter / margarine
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 5 chicken-broth bouillon cubes
  • 1 tsp. onion powder
  • 6 Tbsp. concentrated lemon juice
  • 3 Tbsp. lemon pepper seasoning
  • 2 tsp. diced garlic
  • 3 tsp. basil
  • 5 Tbsp. McCormick’s Montreal Chicken seasoning
  • ~ 5 cups water

Substitutions:

Due to the limitations of my refrigerator, freezer, and pantry, there were situations where certain ingredients may have been better than what I used myself.  So, here are some items that you may want to consider substituting:

  • Onion powder – this carrot, chicken, and potato roast would probably taste even better if you added a whole onion into the mix.  While you can still sprinkle on some onion powder, adding some sliced onion to this roast would be a good substitution.
  • Chicken-broth bouillon cubes – liquid chicken broth can be used instead of the cubes.  However, the bouillon cubes tend to offer a stronger flavor, in my opinion.
  • Lemon juice – You can replace the lemon juice concentrate with an actual lemon — lemon zest, juice, and probably even some pulp — if you wanted to.
  • McCormick’s Montreal Chicken seasoning – This seasoning is primarily garlic, salt, onion, and black pepper (along with small bits of parsley, red pepper, orange peel, and paprika).  So, if you do not have this particular seasoning available, be sure to add some salt, black pepper, and either some bits of fresh or dried garlic, or some garlic powder to the oven roast.

Preparation / instructions

  1. Prepare the chicken, carrots, potatoes, and onion (if you are going to use it).
  2. Preheat your oven to 350 degrees
  3. Place the carrots, potatoes, (and onion) in the 9×15 pan, and then the chicken on top of it
  4. Place the wine, olive oil, seasonings, and lemon juice into the mixing bowl
  5. Melt the butter / margarine in a microwave-safe bowl and add it to the mixing bowl
  6. Semi-dissolve / dissolve the bouillon cubes in some hot water (I just used the butter dish after I added the butter to the mix) and add them to the mix
  7. Use the wire whip to mix up all of the ingredients in the mixing bowl
  8. Pour the contents of the mixing bowl on top of the chicken, carrots, potatoes (and onions)
  9. Add water to the 9×15 pan — I added it until it was about 3/4 full of water
  10. Place aluminum foil over the roast, and put it into the oven, on the middle rack, for 45 minutes
  11. Stir the roast, check the water (add more if needed, but it’ll probably be fine), turn the oven up to 400 degrees, and set the timer for another 45-minutes
  12. If you have a meat thermometer, check to be sure that the chicken strips are 170 degrees.  If you opt to use a whole bird, or bigger pieces of chicken, the minimum internal temperature should be 180 degrees.

Tips

  1. This oven roast will be hot!  Be sure to take the 9×15 pan out of the oven with oven mitts, and be sure to keep your hands, arms, face, etc. clear when you first lift the aluminum foil from the roast.  The steam can burn you quite badly.
  2. When you check on the roast the first time around — be sure to smell it. If it doesn’t smell ‘roasty’ enough for you, add some more seasonings — I added some of the McCormicks Montreal Chicken seasoning after the first check — there is a lot of food in there, and it will take more than a pinch of spice to adequately season the entire meal.
  3. Feel free to cook this chicken oven roast for longer than one and a half hours.  I kept mine in for a total of two hours, and it worked out quite well.

That’s it!  This chicken, carrot, potato, and possibly — onion — roast is an exceptionally yummy meal.  As I said, though — I am not a chef — maybe a culinary scientist at best. Feel free to experiment with your own variations to fit your own particular tastes.

For a simpler, cheaper, and much-faster home-cooked meal, try my 10-minute pasta and garlic meal recipe.

Bon Appetite!

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