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Roast Chicken and Tempura Vegetables

  • Author: Living the Gourmet
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


Units Scale

For the Roast Chicken:

  • 3 - 3 1/2 lb. whole chicken - rinsed and pat dry with a paper towel
  • 2 - Whole carrots
  • 2 - Whole celery stalks
  • 1/4 cup WildTree Wicked Good Slow Cooker Sauce
  • 2 - 3 tsps. WildTree Memphis Dry Rub

For the Tempura Vegetables:

  • 3/4 cup cornstarch
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. Wildtree Memphis Dry Rub
  • 1/2 cup seltzer
  • 1 egg
  • 1/4 cup panko
  • Zucchini - sliced into sticks
  • Carrots - sliced into sticks
  • Celery - sliced into sticks
  • Jalapeno - sliced
  • Red Bell Pepper - sliced into rings
  • Yellow onion - sliced into rings
  • Broccoli - gently steamed
  • Cooking oil for frying

For the Wedged Salad:

  • 1 head of iceberg lettuce - quartered
  • 1 tomato - diced
  • Black olives
  • Capers
  • Marinated artichoke hearts
  • Stalk of celery with the leaves - diced
  • Red onion - sliced thin
  • Avocado - sliced
  • Red Bell Pepper - sliced thin
  • Habanero pepper - sliced thin
  • Wildtree Rosemary Garlic Dressing and Marinade


For the Roast Chicken:

  1. Preheat Oven 350 degrees F.
  2. Place the carrots and celery stalks at the bottom of a cast iron frying pan.
  3. Place the whole chicken on top of the “rack” of the celery and carrots.
  4. Combine the Wildtree Memphis Dry Rub into the Wildtree Wicked Good Slow Cooker Sauce and rub all over the chicken and gently lift the skin and place a little of this mixture under the skin.
  5. About 15 minutes before the chicken is done add about 1 ½ cups of water to the bottom of the pan.
  6. Place the chicken in the preheated oven and cook 20 – 25 min. The chicken is cooked when it reaches an internal temperature of at least 165 degrees F and the juices run clear.

For the Tempura Vegetables:

  1. In a bowl mix the cornstarch, flour, baking powder, salt, Wildtree Memphis Dry Rub and the panko and toss together.
  2. Add in the seltzer and the egg and mix until smooth.
  3. Heat a large cast iron frying pan with about ½ inch of cooking oil.
  4. Dredge the veggies in the batter and carefully place into the heated oil.
  5. When the batter is set and slightly golden on one side carefully turn over and finish cooking on the other side.
  6. Place on a pan that is prepared with a paper towel.
  7. Serve with the WildTree Wicked Good Slow Cooker Sauce for dipping.

For the Wedged Salad:

  1. Slice the iceberg lettuce into quarters and top the suggested toppings or with your favorite salad toppings.
  2. Drizzle with the WildTree Salad Dressing and Marinade.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour


  • Serving Size: 1
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