-
-
My review
Roasted Vegetable Chicken
sal
"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 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
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 g fat; 39.7 g carbohydrates; 35.2 g protein; 97 mg cholesterol; 148 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5981 Ratings
-
-
-
-
-
Most helpful positive review
3/2/2007
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 m...
Most helpful critical review
2/20/2012
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 tabl...
Most helpful
Most positive
Least positive
Newest
3/2/2007
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 m...
11/3/2004
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.
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 (wh...
11/9/2006
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 g...
10/26/2008
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 o...
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...
7/24/2002
I used chicken broth instead of the water, and it still lacks something. Otherwise, it makes such an easy, healthy dish.
10/14/2001
This recipe is easy and it tastes Great! Just the way I like it.