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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

Nutrition Info

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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.

Featured Omaha Steaks Product

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.

Preheat oven to 450°F degrees.
Remove frozen chicken halves from box but leave ovenable film intact.
Place on foil lined baking sheet with flat side up. Place on upper oven rack and cook for 30 minutes.
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.
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).
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.