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| ©EverydayCookingAdventures 2014 |
For the chicken in this recipe, I used the Vermont Grill Dry Glaze that goes on as a dry rub but turns into a lovely glaze while cooking in the oven or on the grill. The dried herbs soak into the chicken skin making it crispy and bursting with flavor in each bite. And I couldn’t believe how within about 10 minutes the chicken breasts were turning a nice deep brown color as the glaze began to set. For the veggies, I used their Parmesan Mediterranean Veggie Roaster spices. Each packet is enough for three 1-lb batches of a roasted veggie dish so you get your money’s worth. And both of these blends do just as well on the grill as in the oven!
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| ©EverydayCookingAdventures 2014 |
Now on to the results: The chicken was delectable! The skin became so crispy that it didn’t taste like mushy skin but rather a crispy bonus to each bite of chicken. The maple syrup and brown sugar in the glaze made the chicken sweet and the herbs like sage and thyme made the chicken so flavorful that you didn’t need to add any salt or pepper. The vegetables were the perfect complement to the sweeter chicken dish, as you could taste the Parmesan and garlic flavors in each bite. I love that this is all done in one bowl and with one large baking sheet. It leaves you time to prep ahead and then actually enjoy your guests’ company when they are in your home. To find Urban Accents Seasonings near you search here: FIND URBAN ACCENTS IN A STORE NEAR YOU. Or visit their website to order directly: http://www.urbanaccents.com
Urban Accents Roast Chicken with Spring Vegetables
Recipe by: Everyday Cooking Adventures, 2014
Serves: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 1 whole chicken cut into parts (or individual chicken pieces skin-on, bone-in)
- 2 to 3 Tbsp. Urban Accents Vermont Grill Dry Glaze, Maple & Spicy Sage
- Cooking oil spray
- 1 1/4 tablespoon extra-virgin olive oil
- 4 medium carrots, peeled and sliced into 1″ pieces
- 10-12 pearl onions, peeled but left whole (cut off root end to help you peel them easier)
- 6 small or 4 medium red potatoes, scrubbed not peeled, sliced into quarters
- 2 Tbsp. & 2 tsp. separated Urban Accents Parmesan Mediterranean Veggie Roaster
- 1 bunch of asparagus, tough ends removed and sliced into 1″ pieces
- 1 medium or large zucchini, sliced into 1/2″ thick rounds
- Optional for garnish: handful of parsley, stems removed
Directions
1. Preheat the oven to 425ºF. Rinse the chicken, dry with paper towels, and cut into parts if not done so already. Over a paper plate or shallow bowl, drizzle the chicken with 1/2 tablespoon olive oil and season the chicken pieces all over with the Urban Accents Vermont Grill Dry Glaze. Place skin-side up on a large cooking oil sprayed foil-lined baking sheet. Place on the middle rack of the oven. Roast for 15 minutes.
2. Meanwhile, in a medium bowl, add the carrots, onions, and potatoes and toss with 1/2 tablespoon olive oil and 2 tablespoons of the Urban Accents Parmesan Mediterranean Veggie Roaster.
3. Remove the baking sheet from the oven and add the potatoes, carrots and onions around the chicken. Place back in the oven and roast 10 minutes.
4. Meanwhile, put the asparagus and zucchini pieces in the old vegetable bowl. Add 2 teaspoons of the Urban Accents Parmesan Mediterranean Veggie Roaster and 1/4 tablespoon olive oil and toss to combine.
5. Remove the chicken and vegetables from the oven again and add the asparagus and zucchini to the baking sheet. Place back in oven and roast 10 more minutes. Chicken will have a golden crispy crust and should register 165ºF in the thickest part of the breast, without touching bone. Serve on individual plates or on a large, pretty platter. Garnish with fresh parsley if desired.
Disclosure: I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.
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My chicken really needs some serious spicing up as I admit I use pretty bland spices and you can tell by the way it tastes. I like making roasted chicken with red beans and these spices would make it taste so good!
Laurie Emerson
lauraemerson17 at yahoo dot com
The Urban Accents Dry Glazes are so good on roast chicken!
I also make grilled salmon that could use some spicing up.
Digicats {at} Sbcglobal {dot} Net
Yes, I tried it on salmon too and it is wonderful!
I would probably say pork. Thank you
candieluster(at)gmail(dot)com
I will have to try it on pork for sure. It would add a nice sweet and herby flavor to a pork loin or roast.
My Beef Stew could use some spicing-up. So could my Chicken and Rice casserole.
Digicats {at} Sbcglobal {dot} Net
Ooh beef stew, yes! Great idea.
I would use it on chicken. We eat a lot of it so it’s nice to have it served a little differently!
Definitely, Meghan!
I grow most of our food. My home grown spaghetti squash would be great spiced up with Urban Accents Parmesan Mediterranean Veggie Roaster.
Kathy, I wish I could do that year round! I agree any kind of squash would be delicious with the Parmesan Veggie Roaster!
That roasted chicken looks awesome. I’m always looking for something to give mine a little more flavor besides the usual garlic and thyme.
Agreed Angela!
The Roast Chicken an Veg sounds great, and the Urban Accents Seasonings sound fab. As for the dinner party shakes – they will go way oncy ou give a few parties. I say go for it! Also if you have people helping make the food. the conversation ets pretty lively, everyone loosens up and there are no worries at all!. I used to work myself into such a state before a party, it was altogether silly and took all the fun of entertaining right out of it. I had no fun and the dinner and evening were a complete blur. Finally I learned to keep it simple and NEVER make something new for a dinner party. Not ever. Tried and true and do ahead are my watch words!
Thanks AdriBarr for the encouragement and the tips! I will definitely have to stick with recipes I know are winners and not try to go all crazy making new things for dinner party guests. haha!
Potatoes or zucchini, definitely!
Great choices! I’m always looking for new ways to spice up my potato recipes!