Main Dishes

High Roasted Chicken with Veggies

Serves 4-6
Prep Time: 30 minutes + 1-3 hours brine time
Cook Time: 45 - 50 minutes + 5 minutes rest time


3 ½ - 4 lb roasting chicken skin on
1 C kosher salt (½ C table salt)
½ C Truvia
½ gallon water
2 T olive oil
1 clove garlic (mashed)
1 T Dijon mustard
1 t fresh (dried) thyme (minced)
ground black pepper
1 ½ T olive oil
2 - 3 medium/large zucchini (or other approved veggies)
¾ t salt, ground black pepper
1 T olive oil


Brine chicken in salt, Truvia, and water for 1-3 hours in refrigerator. Preheat oven to 475°. Mix oil, garlic, mustard, thyme, and pepper. Remove chicken from brine and cut out backbone to butterfly chicken. Loosen skin across breast and as far down drumsticks as possible. Spoon oil mixture under skin and massage around chicken. Rub skin with olive oil. Flatten breastbone by pushing down firmly. Slice zucchini ¼ - ½ inch thick (or break broccoli/cauliflower into flowerets). Salt and pepper and toss with oil. Line bottom of roasting pan with heavy duty foil and spray with Pam or olive oil. Spread veggies evenly across to fill area. Do not omit veggies as these prevent flare-ups and are delicious! Place grilling rack on top. Arrange chicken on grilling rack with drumsticks facing inward. Roast at 475° for 25 minutes, turn pan around, roast for another 20 -25 minutes or until internal temperature in breast is 160°. Remove from oven and let stand for about 5 minutes. Place chicken on cutting board. Blot veggies with paper towel, or drain with slotted spoon, and remove from foil. IP dieters should remove the skin, all others will love the crispy skin.