Roasted Vegetable Chicken

Roasted Vegetable Chicken

52 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
sal
Recipe by  sal

“A whole chicken roasted with onion, carrots, celery and potatoes. Heart and delicious on a cold evening!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.
  3. 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.

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Reviews (52)

Rate This Recipe
Avigayil
131

Avigayil

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 husband 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!

Breezy
70

Breezy

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.

BEDTIMEBEAR
66

BEDTIMEBEAR

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 highly 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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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Roasted Herb Chicken and Potatoes

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Roasted Rosemary Chicken And Vegetables