Oven Roasted Hen & Veggies
Oven Roasted Hen & Veggies
Ingredients
For the Hen and Vegetables
- 1 whole hen, or chicken
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped, plus 1 red onion half
- 2 cups baby potatoes
- 1 cup carrots, peeled and roughly chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon paprika, or to taste
- 2 tablespoons Truffle EVOO, extra virgin olive oil, or regular olive oil
- 2 tablespoons Roasted Garlic EVOO, extra virgin olive oil, or regular olive oil
- 1/2 cup water or broth
Instructions
- 1
Preheat your oven to 375°F. Place the whole hen in a large bowl.
⏱️ 5 min•🌡️ 375
- 2
Generously sprinkle the hen with salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasonings thoroughly into the hen, ensuring it is well-coated on all sides.
⏱️ 5 min
- 3
In a separate large bowl, combine the chopped red bell pepper, chopped green bell pepper, chopped red onion, baby potatoes, and carrots.
⏱️ 3 min
- 4
Add salt, black pepper, garlic powder, onion powder, and paprika to the vegetables. Drizzle generously with Truffle EVOO and Roasted Garlic EVOO.
⏱️ 2 min
- 5
Toss the vegetables thoroughly to ensure they are evenly coated with the seasonings and oils.
⏱️ 2 min
- 6
Transfer the seasoned vegetables to a double-sided baking dish. Place the red onion half in the center of the vegetables.
⏱️ 1 min
- 7
Place the seasoned whole hen on top of the vegetables in the baking dish.
⏱️ 1 min
- 8
Pour the water or broth into the bottom of the baking dish, around the vegetables.
⏱️ 1 min
- 9
Cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 1 hour.
⏱️ 60 min•🌡️ 375
- 10
After 1 hour, carefully remove the foil from the baking dish. Return the uncovered dish to the oven and continue baking for another 30 minutes, or until the hen is golden brown and cooked through (internal temperature reaches 165°F in the thickest part of the thigh).
⏱️ 30 min•🌡️ 375
- 11
Carefully remove the hen from the baking dish and place it on a cutting board to rest for 10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful hen.
⏱️ 10 min
- 12
While the hen is resting, stir the roasted vegetables in the baking dish.
⏱️ 1 min
- 13
Carve the hen into desired pieces. Place a piece of the carved hen back into the pan with the vegetables. Serve hot.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Oven Roasted Hen & Veggies
For the Hen and Vegetables
- 1 whole hen, or chicken
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped, plus 1 red onion half
- 2 cups baby potatoes
- 1 cup carrots, peeled and roughly chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon paprika, or to taste
- 2 tablespoons Truffle EVOO, extra virgin olive oil, or regular olive oil
- 2 tablespoons Roasted Garlic EVOO, extra virgin olive oil, or regular olive oil
- 1/2 cup water or broth
Instructions
- 1
Preheat your oven to 375°F. Place the whole hen in a large bowl.
⏱️ 5 min•🌡️ 375 - 2
Generously sprinkle the hen with salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasonings thoroughly into the hen, ensuring it is well-coated on all sides.
⏱️ 5 min - 3
In a separate large bowl, combine the chopped red bell pepper, chopped green bell pepper, chopped red onion, baby potatoes, and carrots.
⏱️ 3 min - 4
Add salt, black pepper, garlic powder, onion powder, and paprika to the vegetables. Drizzle generously with Truffle EVOO and Roasted Garlic EVOO.
⏱️ 2 min - 5
Toss the vegetables thoroughly to ensure they are evenly coated with the seasonings and oils.
⏱️ 2 min - 6
Transfer the seasoned vegetables to a double-sided baking dish. Place the red onion half in the center of the vegetables.
⏱️ 1 min - 7
Place the seasoned whole hen on top of the vegetables in the baking dish.
⏱️ 1 min - 8
Pour the water or broth into the bottom of the baking dish, around the vegetables.
⏱️ 1 min - 9
Cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 1 hour.
⏱️ 60 min•🌡️ 375 - 10
After 1 hour, carefully remove the foil from the baking dish. Return the uncovered dish to the oven and continue baking for another 30 minutes, or until the hen is golden brown and cooked through (internal temperature reaches 165°F in the thickest part of the thigh).
⏱️ 30 min•🌡️ 375 - 11
Carefully remove the hen from the baking dish and place it on a cutting board to rest for 10 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful hen.
⏱️ 10 min - 12
While the hen is resting, stir the roasted vegetables in the baking dish.
⏱️ 1 min - 13
Carve the hen into desired pieces. Place a piece of the carved hen back into the pan with the vegetables. Serve hot.
⏱️ 4 min