Roasted Vegetable Chicken51 Reviews
- Prep: 10 min
- Cook: 2 hr
- Ready In: 2 hr 10 min
“A whole chicken roasted with onion, carrots, celery and potatoes. Heart and delicious on a cold evening!” - by sal
Original recipe yields 8 servings
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Roast at 325 degrees F (165 degrees C), basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.
Amount Per Serving (8 total)
- 459 cal
- 17.4 g
- 39.7 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"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 my husb..." See moreand won't eat that, and added more garlic. I also added mini red potatoes, sweet potatoes, parsnip, baby carrots, and more onion, all chopped into large slices. I added water and chicken soup mix (I did not have chicken broth) and put it in an aluminum pan covered with silver foil on 325 for 2 hours, and then on 375 for about 20 minutes to make it crispy. Yum!"
"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 (which I ..." See morehighly recommend), and I covered the chicken with the spice mixture from "Roast Sticky Chicken-Rotisserie Style" instead of just using salt and pepper. I also added mushrooms, because my family loves mushrooms. This is a wonderful recipe that I will absolutely be making over and over again. Thank you!"
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