Roasted Vegetable Chicken Recipe - Allrecipes.com
Roasted Vegetable Chicken Recipe
  • READY IN ABOUT hrs

Roasted Vegetable Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 2 hrs
  • READY IN 2 hrs 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2007

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!

 
Most Helpful Critical Review
Feb 20, 2012

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.

 

71 Ratings

Nov 03, 2004

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.

 
Dec 14, 2004

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!

 
Nov 09, 2006

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! :)

 
Oct 29, 2008

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!

 
Nov 15, 2006

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.

 
Dec 15, 2003

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

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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