Roast Chicken and Vegetables

Roast Chicken and Vegetables

11
Chonchos 1

"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

2 h 25 m servings 754 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 754 kcal
  • 38%
  • Fat:
  • 45.6 g
  • 70%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 50.4 g
  • 101%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11

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 ...

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

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...

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...

Excellent recipe. I used a couple tablespoons of butter (we don't use margarine) under the breast skin. I used several garlic gloves and garlic powder too! We like garlic a LOT. I also added a b...