ROAST CHICKEN AND VEGETABLES RECIPE RECIPES

ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES

Roast Chicken and Vegetables Recipe | Allrecipes image

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.

Provided by Chonchos

Categories Meat and Poultry Chicken Whole Chicken Recipes

Total Time 2 hours 25 minutes

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
½ cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1?? tablespoons minced garlic

Steps:

Preheat oven to 385 degrees F (196 degrees C).
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 : Calories 753.5 calories, CarbohydrateContent 36.2 g, CholesterolContent 145.5 mg, FatContent 45.6 g, FiberContent 6.1 g, ProteinContent 50.4 g, SaturatedFatContent 10.5 g, SodiumContent 413.9 mg, SugarContent 6.7 g

ROAST CHICKEN AND VEGETABLES RECIPE - NYT COOKING

Roast Chicken and Vegetables Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

6 tablespoons extra virgin olive oil or softened butter
1 tablespoon chopped fresh thyme, rosemary, marjoram, oregano or sage leaves, or a combination
Salt and ground black pepper to taste
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
1 1/2 to 2 pounds small waxy red or white potatoes, peeled, or larger potatoes peeled and cut into 1/2- to 1-inch chunks, or other vegetables
Chopped parsley leaves for garnish

Steps:

Preheat oven to 450 degrees. In a bowl, mix olive oil or butter, herbs, salt and pepper. Put chicken breast side up in a roasting pan. Toss half the herb-oil mixture with potatoes, scatter them in pan around chicken and put pan in oven. Roast about 20 minutes, and spoon some more herb-oil mixture over chicken and potatoes. Shake pan so potatoes turn and cook evenly.
After 10 minutes shake pan, and baste again; breast should be starting to brown. Reduce heat to 325, baste again and roast until an instant-read thermometer inserted into thickest part of thigh reads 155 degrees or more. Total roasting time will be 50 to 70 minutes.
Remove chicken from pan, and taste a potato; if not quite done, raise heat to 425 degrees, and roast (or broil) while letting chicken rest and carving it. Serve, garnished with parsley, with potatoes scattered around it.

Nutrition Facts : @context http//schema.org, Calories 602, UnsaturatedFatContent 28 grams, CarbohydrateContent 22 grams, FatContent 41 grams, FiberContent 4 grams, ProteinContent 36 grams, SaturatedFatContent 10 grams, SodiumContent 960 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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