An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 385 degrees F (196 degrees C).

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  • Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.

  • Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.

  • Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.

  • Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

Nutrition Facts

753.5 calories; 50.4 g protein; 36.2 g carbohydrates; 145.5 mg cholesterol; 413.9 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2013
Came out great!! I put bread stuffing inside instead and used butter instead of margarine. It was delicious. Husband loved it. Read More
(26)

Most helpful critical review

Rating: 3 stars
09/17/2016
This was the first time in my 40 years of cooking that a recipe has stated that the oven is to be set to 385 degrees! lol Usually it s either 375 or 400 degrees. I think that in this case it should have been 400 or 425 because the chicken didn t really get brown and crispy. This was okay but not great. Read More
(4)
67 Ratings
  • 5 star values: 49
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/23/2013
Came out great!! I put bread stuffing inside instead and used butter instead of margarine. It was delicious. Husband loved it. Read More
(26)
Rating: 5 stars
01/23/2013
Came out great!! I put bread stuffing inside instead and used butter instead of margarine. It was delicious. Husband loved it. Read More
(26)
Rating: 5 stars
10/15/2012
I made this for dinner tonight using chicken leg quarters left out potatoes and carrots but the chicken was so tender and juicy fell right off the bone. Read More
(20)
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Rating: 4 stars
11/05/2012
This was very good. The chicken was succulent and flavorful. I do agree with another reviewer that the amount of garlic should be cut. Also I think there was way too much margarine; it made everything overly greasy. I suggest not using the margarine in the inside and perhaps even cutting the other 1/4 cup to less and dotting the chicken skin with it so that it browns more (my chicken skin did not brown and crisp as much as I would have liked). The "stuffing" was messy once the chicken was sliced so next time I'll use quartered onion and halved lemon. Read More
(18)
Rating: 5 stars
02/29/2016
I loved it. I followed the recipe using a whole cut up chicken. I put butter on top of the chicken pieces and under some of the skin garlic salt and pepper. I also threw a few sprigs of thyme on top. I cooked it in the oven covered for an hour. Then I broiled it for about 10 minutes to get it crispy on the outside. It was delicious. The veggies and meat were cooked to perfection. I will definitely make this again. So easy!! Read More
(6)
Rating: 4 stars
06/21/2013
This was good. I used 3 tablespoons of butter in total instead of the margarine. Read More
(5)
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Rating: 4 stars
05/09/2014
It turned out great! Low on supplies so I improvised.". I added a few slices of chopped apple to vary the taste and used baby carrots chopped small red potatoes and a half onion and no lemon. I used another AR recipe to coat the chicken with (lemon herb). Tasted awesome! Also seemed with sweet potato fries. Not bad for my maiden voyage into making a whole chicken:-) Read More
(5)
Rating: 3 stars
09/17/2016
This was the first time in my 40 years of cooking that a recipe has stated that the oven is to be set to 385 degrees! lol Usually it s either 375 or 400 degrees. I think that in this case it should have been 400 or 425 because the chicken didn t really get brown and crispy. This was okay but not great. Read More
(4)
Rating: 5 stars
03/07/2015
This was amazing! My 5 1/2 lb chicken took about 1 hr and 27 minutes to cook. I used butter instead of margarine and basted it half way through. I also added 3 sprigs of Thyme to the top. I made sure it was in the middle of the oven (saved by my mother-in-law as she saw me put it too close to the top of oven). I ended up putting 2 minced garlic cloves inside because that's all I had but it turned out amazing!!!! Thank you for a great recipe. My husband was impressed. We both wished we had more veggies though. I'll add more veggies of everything next time. Read More
(4)
Rating: 4 stars
11/10/2013
Nearly 2 hours for a 4.5 lb chicken? Depending on your oven that might be a bit long. I'd check it at 1 hour 20 minutes. Other than that this is a great recipe. Read More
(4)