Midweek Roast
An easy oven-roasted chicken or pork that fits busy weeknights, providing a warm, home-cooked meal with little fuss.
Ingredients
Main Ingredients
- 1 whole whole chicken or pork roast
- 2 tablespoons olive oil
- to taste salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2-3 cups mixed vegetables (carrots, potatoes, onions, etc.) Chopped evenly.
- 1 cup chicken or vegetable broth
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Rub the roast with olive oil, salt, pepper, garlic powder, onion powder, and paprika.
- Place the roast in a roasting pan and surround it with chopped vegetables.
- Pour broth into the pan.
Cooking
- Roast in the oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C).
- Let it rest for 10 minutes before carving and serving.
Serving
- Slice the roast and place the vegetables around it on a platter.
- Serve with pan juices spooned over the meat and a green side like crispy roasted Brussels sprouts with blue cheese bacon bites.
Notes
Use a meat thermometer to check doneness for safe, juicy meat. Let the meat rest to keep juices inside before slicing. Cut vegetables evenly so they cook at the same rate. Add fresh herbs at the end for a bright flavor.