Parmesan-crusted roast chicken
Discover the irresistible flavors of Parmesan-crusted roast chicken! This recipe features a succulent 3 lb whole chicken coated in a buttery garlic parmesan crust, surrounded by roasted pumpkin, red peppers, and red onion, and finished off with perfectly tender asparagus. A delightful, wholesome meal that's sure to become a family favorite!
- 19 Apr 2025
- Cook time 95 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Parmesan-crusted roast chicken is a delicious and savory dish that's perfect for any dinner occasion. The combination of succulent chicken, crispy parmesan crust, and roasted vegetables creates a balanced and flavorful meal. This recipe is simple to follow and guaranteed to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Ensure the chicken is cleaned and patted dry with paper towels. Place the chicken on a roasting pan or a large baking dish.
- In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for about 1 minute until fragrant.
- Brush the melted garlic butter all over the chicken, making sure to cover the entire surface, including under the skin if possible.
- Season the chicken with salt and pepper to taste.
- In a large mixing bowl, combine the pumpkin cubes, red pepper slices, and red onion slices. Drizzle with olive oil, tossing to coat the vegetables evenly.
- Arrange the seasoned vegetables around the chicken in the roasting pan.
- Season the vegetables with salt and pepper to taste.
- Place the roasting pan in the preheated oven. Roast for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
- Halfway through the roasting, add the trimmed asparagus to the pan, ensuring it's well distributed among the other vegetables.
- About 15 minutes before the chicken is done, sprinkle the grated Parmesan cheese evenly over the top of the chicken.
- Continue roasting for the remaining time, allowing the Parmesan to form a golden, crispy crust.
- Once fully cooked, remove the chicken and vegetables from the oven.
- Let the chicken rest for about 10 minutes before carving to ensure the juices redistribute throughout the meat.
- Carve the chicken and serve with the roasted vegetables, distributing the delicious Parmesan crust pieces evenly.
Tips:
- Make sure the chicken is at room temperature before roasting to ensure even cooking.
- You can use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- For a crispier crust, broil the chicken for the last 3-5 minutes of cooking.
- If you prefer, other vegetables like carrots, Brussels sprouts, and parsnips can be added or substituted.
- Let the chicken rest for at least 10 minutes after roasting to retain its juices and make it easier to carve.
Parmesan-crusted roast chicken is not only mouth-wateringly delicious but also a wholesome meal that's simple to prepare. The tender chicken, enhanced by the crispy parmesan crust, along with an array of flavorful roasted vegetables, make for a perfect dinner that everyone will enjoy. By following these tips, you can elevate your roast chicken to restaurant-quality and ensure your meal is a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 840kcal | 42% |
| Protein | |
| Protein 66g | 42% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 3.16g | 8% |
| Sugar 8g | 8% |
| Fat | |
| Fat 60g | 69% |
| Saturated 18g | 62% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 1060ug | 118% |
| Choline 170mg | 31% |
| Vitamin B1 0.33mg | 27% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 18mg | 106% |
| Vitamin B6 0.89mg | 52% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 55mg | 60% |
| Vitamin E 3.40mg | 23% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.51mg | 56% |
| Iron, Fe 6mg | 54% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 1260mg | 37% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 6mg | 57% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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