Roast Chicken with Vegetables

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Litegal1 23

"This was probably one of the most delicious roast chickens I have ever tried. Golden brown on the outside and moist and delicious within. The vegetables (after having soaked up the juice from the chicken) were insanely devine. Serve with a nice tossed green salad and some soft dinner rolls."
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Preheat oven to 425
  2. Layer thickly sliced pieces of onion, the potatoes, and carrot chunks in bottom of roasting pan.
  3. Salt & pepper inside of chicken
  4. Place 2 halves of garlic in cavity of chicken and then insert lemon halves. Tie legs of chicken together.
  5. Lay chicken on top of vegetables and pat dry.
  6. Brush melted butter on chicken and then pour remaining butter over veggies.
  7. Salt & pepper chicken and the veggies well, then bake at 425 for apx 1 1/2 hours
  8. When done, remove chicken, cover and let rest 15 minutes.
  9. Return veggies to hot oven and let cook an additional 15 minutes while bird is resting.



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