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."
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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.
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.
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.
This was good. I used 3 tablespoons of butter in total, instead of the margarine.
* 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 from Fat: 410
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