Rating: 4.5 stars
87 Ratings
  • 5 star values: 42
  • 4 star values: 36
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
10 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

Nutrition Facts

459 calories; protein 35.2g; carbohydrates 39.7g; fat 17.4g; cholesterol 97mg; sodium 147.8mg. Full Nutrition
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