You can definitely adapt the roasted chicken and vegetables recipe for both the Instant Pot and slow cooker, though the results won’t have the same roasted texture as the oven method. For the Instant Pot, start by using the ‘Sauté’ function to brown the chicken, followed by a quick sauté of the veggies. Place the chicken back on the veggies, add some broth, and cook on ‘Manual’ for 10 minutes. In a slow cooker, layer the veggies at the bottom, place your chicken on top, and cook on ‘LOW’ for 6-7 hours or ‘HIGH’ for 3-4 hours. If you miss that roasted finish, briefly place the cooked chicken under a broiler. Just remember, the texture and flavors might differ slightly from the original oven-roasted version.

I’m glad you’re interested in the brining method! For a basic brine, you can use a ratio of 1/4 cup kosher salt to 4 cups of water. If you’re brining a whole chicken, you’ll likely need to double or triple this amount to fully submerge the chicken. Ensure the salt is completely dissolved in the water, then submerge your chicken in it. Let it sit in the fridge for a few hours (or overnight for best results) before roasting. Brining helps to keep the chicken moist and flavorful. Enjoy your roasted chicken and veggies! 🍗🌽🥦

Thank you for the suggestion of the brine. So, I have a question regarding the brine. How much water and salt to use?

That’s fantastic to hear! I’m glad you enjoyed it and that it’s earned a spot in your regular lineup. You’re welcome, and happy cooking!

Absolutely, you can definitely prep this dish the day before! Just make sure to tightly cover the pan with plastic wrap or aluminum foil and store it in the refrigerator. When you’re ready to cook, let it sit at room temperature for about 15-20 minutes before putting it into the oven to ensure even cooking.