Skip to main content New<> this month
Get the Allrecipes magazine

Roasted Vegetable Chicken

Rated as 4.33 out of 5 Stars
108

"A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 25 m servings 459
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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 with aluminum foil.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 459 calories; 17.4 39.7 35.2 97 148 Full nutrition

Explore more

Reviews

Read all reviews 59
  1. 81 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 m...

Most helpful critical review

This was a great basic roasted chicken recipe. I changed it a bit to add more flavor. I used chicken broth instead of water and I put onions inside the chicken cavity. I also added a couple tabl...

Most helpful
Most positive
Least positive
Newest

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 m...

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.

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 (wh...

Made this 11/6 - Used potatoes, carrots, asparagus, chicken legs. Cooked @ 375 for about 40 minutes coverd. Then backed another 20 minutes @ 450 uncovered to crisp the chicken. Came out really g...

This was a big hit with my husband and my 2 year old! I started by rubbing the inside & out of the skin with butter and then with a basting brush I painted on a nice coat of extra virgin olive o...

I am giving this 5 stars because of it's simple goodness. This isn't a "fancy" meal, but it is oh so good. It was great to watch my family go back for seconds. Hubby requested that we have it...

I used chicken broth instead of the water, and it still lacks something. Otherwise, it makes such an easy, healthy dish.

This recipe is easy and it tastes Great! Just the way I like it.

This was a great basic roasted chicken recipe. I changed it a bit to add more flavor. I used chicken broth instead of water and I put onions inside the chicken cavity. I also added a couple tabl...