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

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Ingredients

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

Directions

  • 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.

Partner Tip

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

Nutrition Facts

459 calories; 17.4 g total fat; 97 mg cholesterol; 148 mg sodium. 39.7 g carbohydrates; 35.2 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2007
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! Read More
(152)

Most helpful critical review

Rating: 3 stars
02/21/2012
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 tablespoons of butter to the broth and another 1/2 tablespoon inside the chicken. Try rubbing chicken with some olive oil and minced garlic and sprinkling with rosemary for more flavor. Read More
(16)
83 Ratings
  • 5 star values: 40
  • 4 star values: 35
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
03/02/2007
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! Read More
(152)
Rating: 5 stars
03/02/2007
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! Read More
(152)
Rating: 4 stars
11/03/2004
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. Read More
(82)
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Rating: 5 stars
12/14/2004
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! Read More
(78)
Rating: 5 stars
11/09/2006
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 good!:) Read More
(29)
Rating: 4 stars
10/29/2008
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 oil. I used diced red potatoes half a bag of peeled baby carrots half of a yellow onion (fine diced) and about a cup of chopped celery. I added only about a cup of water since I wanted more of the chicken juices to cook into the vegetables. Cooked my 4lb bird on 350 for 2 hours covered basting about every 30 minutes then cooked uncovered at 400 for another hour. DELICIOUS. ROSEMARY is a must with this recipe the taste is absolutely devine. I also used garlic salt onion salt thyme basil and fresh ground pepper...mmmm! We will definitely be making this a regular meal in our home! Read More
(27)
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Rating: 5 stars
11/15/2006
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 every week! I would suggest seasoning vegetables well and using chicken broth in place of water. I also pricked the whole potatoes with a knife to allow flavors to flow through. Read More
(22)
Rating: 4 stars
12/15/2003
I used chicken broth instead of the water and it still lacks something. Otherwise it makes such an easy healthy dish. Read More
(20)
Rating: 5 stars
06/23/2003
This recipe is easy and it tastes Great! Just the way I like it. Read More
(16)
Rating: 3 stars
02/21/2012
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 tablespoons of butter to the broth and another 1/2 tablespoon inside the chicken. Try rubbing chicken with some olive oil and minced garlic and sprinkling with rosemary for more flavor. Read More
(16)