Roast Chicken and Vegetables Recipe - Allrecipes.com
Roast Chicken and Vegetables Recipe
  • READY IN ABOUT hrs

Roast Chicken and Vegetables

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 45 mins
  • READY IN 2 hrs 25 mins
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Reviews More Reviews

Jan 23, 2013

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

 
Oct 14, 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.

 

12 Ratings

Nov 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.

 
Sep 30, 2012

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.

 
Nov 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.

 
Jun 21, 2013

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

 
May 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 :-)

 
Feb 16, 2014

So good and easy too. Will definitely make again. Pretty enough for guests, and makes the kitchen smell yummy.

 

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Nutrition

  • Calories
  • 754 kcal
  • 38%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 45.6 g
  • 70%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 50.4 g
  • 101%
  • Sodium
  • 453 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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