WHOLE ROASTED 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

WHOLE-ROASTED CHICKEN AND VEGGIES RECIPE BY TASTY

Whole-roasted Chicken and Veggies Recipe by Tasty image

Here's what you need: carrots, butternut squash, broccoli floret, oil, small whole chicken, salt, black pepper, fresh thyme leaf, fresh thyme sprigs, butcher's twine

Provided by Joey Firoben

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 carrots, diced
1 cup butternut squash, diced
1 ½ cups broccoli floret
2 tablespoons oil
4 lb small whole chicken
salt, to taste
black pepper, to taste
1 leaf fresh thyme leaf, to taste
3 sprigs fresh thyme sprigs, for garnish
butcher's twine

Steps:

Preheat oven to 425°F (220°C).
In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
Place the chicken on top of the veggies.
Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.
Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
Carve the bird as desired.
Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
Enjoy!

Nutrition Facts : Calories 712 calories, CarbohydrateContent 8 grams, FatContent 49 grams, FiberContent 2 grams, ProteinContent 52 grams, SugarContent 1 gram

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