Roasted Vegetable Chicken

SUBMITTED BY: sal PHOTO BY: gatormaw

"A whole chicken roasted with onion, carrots, celery and potatoes. Heart and delicious on a cold evening!"

PREP TIME	10 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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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

READ REVIEWS (29)

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
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.
Roast at 325 degrees F (165 degrees C), basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.

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REVIEWS

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Reviewed on Dec. 14, 2004 by BEDTIMEBEAR

Wow, this was SO good! My family loved this, and I was told it was the best meal I'd ever made. I did make three minor changes from the basic recipe. I used chicken stock instead of water (which I highly recommend), and I covered the chicken with the spice mixture from "Roast Sticky Chicken-Rotisserie Style" instead of just using salt and pepper. I also added mushrooms, because my family loves mushrooms. This is a wonderful recipe that I will absolutely be making over and over again. Thank you!

14 users found this review helpful

Reviewed on Dec. 15, 2003 by JUDIHILGENBERG

I used chicken broth instead of the water, and it still lacks something. Otherwise, it makes such an easy, healthy dish.

9 users found this review helpful

Reviewed on Nov. 3, 2004 by Breezy

I oiled the chicken first and added thyme and rosemary, also used chicken stock instead of water and made gravy from leftover juices -- very flavorful, very moist.

8 users found this review helpful

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