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Roasted Chicken Halves with Roasted Vegetables

Recipe Categories: All Recipes  |  Poultry Entrees  |  Poultry  |  Chicken
Prep time: 5 min
Cook time: 50 min
Serves: 6
Roasted Chicken Halves with Roasted Vegetables
Are you ready to have neighborhood noses led to your kitchen by the most wonderful smell? This savory herb chicken recipe pairs two Omaha Steaks favorites to make the ultimate roasted dinner. Everything but light seasoning is included in the box, so it's surprisingly easy to throw together even last minute.

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Rustic Roasting Vegetables
1 (24 oz.) pkg.  |  serves 4
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Ingredients
  • 2 (16 oz. pkgs.) Omaha Steaks Savory Herb Rotisserie-Style Chicken
  • 1 (24 oz. pkg.) Omaha Steaks Rustic Roasting Vegetables
  • 2 T olive oil
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground black pepper
Preparation
Do not thaw chicken. Do not remove plastic film from chicken.
  1. Preheat oven to 450°F degrees.
  2. Remove frozen chicken halves from box but leave ovenable film intact.
  3. Place on foil lined baking sheet with flat side up. Place on upper oven rack and cook for 30 minutes.
  4. Remove vegetables from cello bag. Toss with 2 T olive oil, 1/2 tsp. kosher salt, and 1/8 tsp. ground black pepper. Place on a foil lined sheet pan. Place on lower shelf of oven. These will take about 20 minutes and may need to be stirred once or twice while cooking.
  5. Remove chicken from oven and carefully peel back top layer of ovenable film. Place back in oven for an additional 20 minutes (50 minutes total).
  6. Verify that chicken internal temperature has reached 165°F using a kitchen thermometer. Remove from oven and allow to rest 10 minutes before serving with roasted vegetables.
Nutrition Facts
Calories530
Total Fat43g
Saturated Fat11g
Cholesterol105mg
Sodium780mg
Carbohydrates15g
Fiber3g
Protein20g

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Rustic Roasting Vegetables
1 (24 oz.) pkg.  |  serves 4
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