Roast Chicken and Vegetables

Roast Chicken and Vegetables

8 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 45 m
  • Ready In

    2 h 25 m
Chonchos
Recipe by  Chonchos

“An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 385 degrees F (196 degrees C).
  2. Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
  3. Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
  4. Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
  5. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

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Reviews (8)

Rate This Recipe
tlbranger
13

tlbranger

Came out great!! I put bread stuffing inside instead and used butter instead of margarine. It was delicious. Husband loved it.

kat
11

kat

I made this for dinner tonight using chicken leg quarters, left out potatoes and carrots, but the chicken was so tender and juicy, fell right off the bone.

Debbie K.
6

Debbie K.

This was very good. The chicken was succulent and flavorful. I do agree with another reviewer that the amount of garlic should be cut. Also, I think there was way too much margarine; it made everything overly greasy. I suggest not using the margarine in the inside and, perhaps even cutting the other 1/4 cup to less and dotting the chicken skin with it so that it browns more (my chicken skin did not brown and crisp as much as I would have liked). The "stuffing" was messy once the chicken was sliced so next time I'll use quartered onion and halved lemon.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 754 cal
  • 38%
  • Fat
  • 45.6 g
  • 70%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 50.4 g
  • 101%
  • Cholesterol
  • 146 mg
  • 49%
  • Sodium
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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