Roasted Vegetable Chicken


A whole roasted chicken with carrots, celery, onion, and potatoes. This dish is hearty and delicious on a cold evening — or any time!

Prep Time:
15 mins
Cook Time:
2 hrs
Additional Time:
10 mins
Total Time:
2 hrs 25 mins


  • 1 (4 pound) whole chicken

  • salt and pepper to taste

  • 6 whole onions

  • 6 potatoes, peeled

  • 4 carrots, cut into 2 inch pieces

  • 4 stalks celery, chopped

  • 1 cup water


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Season chicken with salt and pepper; place in a large roasting pan. Arrange onions, potatoes, carrots, and celery around chicken. Pour water into the pan. Cover the pan tightly with aluminum foil.

  3. Roast in the preheated oven, basting occasionally, until chicken is golden brown, about 2 hours; remove aluminum foil for the last 30 minutes of cooking. An instant-read thermometer inserted into a thigh should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes before carving.

Nutrition Facts (per serving)

459 Calories
17g Fat
40g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 459
% Daily Value *
Total Fat 17g 22%
Saturated Fat 5g 25%
Cholesterol 97mg 32%
Sodium 148mg 6%
Total Carbohydrate 40g 14%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 35g
Vitamin C 40mg 202%
Calcium 74mg 6%
Iron 3mg 18%
Potassium 1230mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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