Roasted Vegetable Chicken recipe

All Recipes Meat and Poultry Recipes Chicken Whole Chicken Recipes

Ingredients

1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water

Nutrition Info

458.6 calories
carbohydrate: 39.7 g
cholesterol: 97 mg
fat: 17.4 g
fiber: 6.2 g
protein: 35.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 147.8 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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

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