Medium Chicken Entrees Recipe
2 pieces, serves 28-30 people
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Ingredients
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Chicken Preparation
Vegetable Sides
Method
Chicken Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Marinade
In a bowl, combine olive oil, garlic powder, onion powder, paprika, salt, black pepper, and lemon juice. Mix well to create a marinade.
- 3
Marinate the Chicken
Place the whole chickens in a large roasting pan. Pour the marinade over the chickens, making sure to coat them evenly. Let them marinate for at least 30 minutes or overnight in the refrigerator for better flavor.
- 4
Roast the Chicken
Place the marinated chickens in the preheated oven. Roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C). Baste the chickens with the pan juices every 30 minutes for added moisture.
- 5
Rest the Chicken
Once cooked, remove the chickens from the oven and let them rest for 10-15 minutes before carving.
Vegetable Sides
- 6
Prepare the Vegetables
While the chicken is roasting, wash and chop the carrots, bell peppers, and zucchini into bite-sized pieces.
- 7
Season the Vegetables
In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.
- 8
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet and place them in the oven during the last 30 minutes of chicken roasting. Roast until tender and slightly caramelized.
