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Roasted Vegetable Chicken

Roasted Vegetable Chicken

Name: Roasted Vegetable Chicken
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings
Ingredients: 1 (4 pound) whole chicken; salt and pepper to taste; 6 medium (2-1/2" dia)s whole onions; 4 carrot, (7-1/2")s carrots, cut into 2 inch pieces; 4 stalks celery, chopped; 6 medium (2-1/4" to 3" dia, raw)s potatoes, peeled; 1 cup water

Rating: 4.33 stars

84 Ratings
60 Reviews
10 Photos

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

By sal

Recipe Summary

prep:

15 mins

cook:

2 hrs

additional:

10 mins

total:

2 hrs 25 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (4 pound) whole chicken
salt and pepper to taste
6 medium (2-1/2" dia)s whole onions
4 carrot, (7-1/2")s carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 medium (2-1/4" to 3" dia, raw)s potatoes, peeled
1 cup water

Directions

Step 1

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

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

458.6 calories; 35.2 g protein; 39.7 g carbohydrates; 97 mg cholesterol; 147.8 mg sodium. Full Nutrition

Reviews (60)

Most helpful positive review

Avigayil

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

Helpful

(152)

Most helpful critical review

LRado

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

Helpful

(16)

84 Ratings

5 star values: 40
4 star values: 36
3 star values: 5
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Avigayil

03/02/2007

Helpful

(152)

Breezy

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

Helpful

(82)

BEDTIMEBEAR

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

Helpful

(78)

Tavana Collins

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

Helpful

(29)

Tearah Parker

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

Helpful

(27)

Cindy T.

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

Helpful

(22)

JUDIHILGENBERG

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

Helpful

(20)

LRado

02/21/2012

Helpful

(16)

MICHELENBROOKE

06/23/2003

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

Helpful

(16)

More Reviews

Back to Roasted Vegetable Chicken

All Reviews for Roasted Vegetable Chicken

- of Reviews

Nutritional Information

Roasted Vegetable Chicken

Servings Per Recipe: 8
Calories: 458.6

% Daily Value *

protein: 70 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 25 %

sugars:

fat: 27 %

saturated fat: 24 %

cholesterol: 32 %

vitamin a iu: 124 %

niacin equivalents: 98 %

vitamin b6: 68 %

vitamin c: 67 %

folate: 15 %

calcium: 7 %

iron: 18 %

magnesium: 28 %

potassium: 34 %

sodium: 6 %

thiamin: 29 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Roasted Vegetable Chicken

1 of 60

All Reviews

Avigayil

03/02/2007

Helpful

(152)

Breezy

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.

Helpful

(82)

BEDTIMEBEAR

12/14/2004

Helpful

(78)

Tavana Collins

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!:)

Helpful

(29)

Tearah Parker