Recipe by Chonchos
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red potatoes, cut into large cubes
1 (16 ounce) package
carrots, cut diagonally into bite-size pieces
celery, cut diagonally into bite-size pieces
sweet onion, sliced - divided
1 (4.5 pound)
salt and ground black pepper to taste
garlic powder, or to taste
celery, cut into 3 pieces
margarine, cut into pieces
1 2/3 tablespoons
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 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.
This was good. I used 3 tablespoons of butter in total, instead of the margarine.
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.
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 sure it was in the middle of the oven (saved by my mother-in-law as she saw me put it too close to the top of oven). I ended up putting 2 minced garlic cloves inside because that's all I had, but it turned out amazing!!!! Thank you for a great recipe. My husband was impressed. We both wished we had more veggies though. I'll add more veggies of everything next time.
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 :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Chicken and Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 754
** Calories from Fat: 410
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn a great trick for getting incredibly delicious roast chicken.
Learn how to make deviled roasted chicken with vegetables.
This chicken is so easy to prepare, so incredibly delicious to eat.