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Roast Chicken and Vegetables

Rated as 4.64 out of 5 Stars
4

"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

2 h 25 m servings 754
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 385 degrees F (196 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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


Per Serving: 754 calories; 45.6 36.2 50.4 146 414 Full nutrition

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Reviews

Read all reviews 34
  1. 47 Ratings

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

Came out great!! I put bread stuffing inside instead and used butter instead of margarine. It was delicious. Husband loved it.

Most helpful critical review

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 ...

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Came out great!! I put bread stuffing inside instead and used butter instead of margarine. It was delicious. Husband loved it.

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.

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 ...

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...

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...

This was good. I used 3 tablespoons of butter in total, instead of the margarine.

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 thym...

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.

The chicken was very tender and juicy. I felt like there was a bit too much garlic. I recommend not putting it on the outside of the bird. Otherwise a nice warm meal on a cold night.