Colorful Chicken Roast
Colorful Chicken Roast

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, colorful chicken roast. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Colorful Chicken Roast is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Colorful Chicken Roast is something that I have loved my entire life.

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To get started with this recipe, we must first prepare a few components. You can have colorful chicken roast using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Colorful Chicken Roast:
  1. Take 8 carrots
  2. Get 4 celery sticks
  3. Take 4 red vine tomatoes
  4. Take 1 cup whole Sunburst tomatoes
  5. Make ready 1/2 head purple cabbage
  6. Take 8 slice bacon
  7. Take 1 chicken, quartered
  8. Make ready 1 kosher salt
  9. Make ready 1 fresh cracked black pepper
  10. Get 1 thyme
  11. Prepare 1 basil
  12. Make ready 1 cup water
  13. Prepare 1 chicken bouillon cube
  14. Prepare 2 yellow squash

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Instructions to make Colorful Chicken Roast:
  1. Preheat oven to 375.
  2. Pour 1 cup water into the bottom of a large broiling pan. Drop in the bouillon cube.
  3. Cut the carrots so the chunks are maybe an inch long on the thick end of the carrot and two inches on the skinny side.
  4. Cut the celery into 1-2 inch chunks.
  5. Quarter the tomatoes.
  6. Place into a large mixing bowl the carrots, celery, and small tomatoes (don't bother cutting the tiny tomatoes). Pour over them a tablespoon of olive oil, and mix well.
  7. Place the oiled veggies into the broiling pan. Sprinkle kosher salt, cracked pepper, basil, and thyme over them.
  8. Add the chicken quarters, and season the top sides of them similarly.
  9. Lay out eight strips of bacon across the contents of the pan.
  10. Place the tomato quarters skin side up on top.
  11. Cover the pan tightly with aluminum foil (or a lid, if your pan comes with one), and make covered for 20 minutes.
  12. Remove the pan from the oven and raise the temperature to 400.
  13. Uncover the pan. Cut cabbage up into large chunks and sprinkle it across the roast.
  14. Replace the roast. Bake uncovered for another 25 minutes.
  15. Always remember to check your chicken's doneness before serving. It should reach an internal temperature of 165°F. The veggies should be a bit crisp still.

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