"A whole chicken roasted with onion, carrots, celery and potatoes. Heart and delicious on a cold evening!" — sal
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1 (4 pound)
salt and pepper to taste
carrots, cut into 2 inch pieces
This came out fantastic! I did make some changes, though. As suggested by another reviewer, I rubbed the chicken with the "Roast Sticky Chicken-Rotisserie Style" spices, minus the thyme, since my husband won't eat that, and added more garlic. I also added mini red potatoes, sweet potatoes, parsnip, baby carrots, and more onion, all chopped into large slices. I added water and chicken soup mix (I did not have chicken broth) and put it in an aluminum pan covered with silver foil on 325 for 2 hours, and then on 375 for about 20 minutes to make it crispy. Yum!
This was a great basic roasted chicken recipe. I changed it a bit to add more flavor. I used chicken broth instead of water and I put onions inside the chicken cavity. I also added a couple tablespoons of butter to the broth and another 1/2 tablespoon inside the chicken. Try rubbing chicken with some olive oil and minced garlic and sprinkling with rosemary for more flavor.
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!
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.
Made this 11/6 - Used potatoes, carrots, asparagus, chicken legs. Cooked @ 375 for about 40 minutes coverd. Then backed another 20 minutes @ 450 uncovered to crisp the chicken. Came out really good! :)
I am giving this 5 stars because of it's simple goodness. This isn't a "fancy" meal, but it is oh so good. It was great to watch my family go back for seconds. Hubby requested that we have it every week! I would suggest seasoning vegetables well and using chicken broth in place of water. I also pricked the whole potatoes with a knife to allow flavors to flow through.
This was a big hit with my husband and my 2 year old! I started by rubbing the inside & out of the skin with butter and then with a basting brush I painted on a nice coat of extra virgin olive oil. I used diced red potatoes, half a bag of peeled baby carrots, half of a yellow onion (fine diced), and about a cup of chopped celery. I added only about a cup of water, since I wanted more of the chicken juices to cook into the vegetables. Cooked my 4lb bird on 350 for 2 hours covered, basting about every 30 minutes, then cooked uncovered at 400 for another hour. DELICIOUS. ROSEMARY is a must with this recipe, the taste is absolutely devine. I also used garlic salt, onion salt, thyme, basil, and fresh ground pepper...mmmm! We will definitely be making this a regular meal in our home!
I used chicken broth instead of the water, and it still lacks something. Otherwise, it makes such an easy, healthy dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetable Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 459
** Calories from Fat: 157
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