Roasted Vegetable Chicken

Roasted Vegetable Chicken

55
sal 20

"A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!"

Ingredients

2 h 25 m {{adjustedServings}} servings 459 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
  3. Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
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Reviews

55
  1. 75 Ratings

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This came out fantastic! I did make some changes, though. As suggested by another reviewer, I rubbed the chicken with the "Roast Sticky Chicken-Rotisserie Style" spices, minus the thyme, since m...

I oiled the chicken first and added thyme and rosemary, also used chicken stock instead of water and made gravy from leftover juices -- very flavorful, very moist.

Wow, this was SO good! My family loved this, and I was told it was the best meal I'd ever made. I did make three minor changes from the basic recipe. I used chicken stock instead of water (wh...