Roast Chicken And Vegetables Recipe

Name: Roast Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 red potatoes, cut into large cubes; 1 (16 ounce) package carrots, cut diagonally into bite-size pieces; 1 stalk celery, cut diagonally into bite-size pieces; 1 sweet onion, sliced - divided; 1 (4.5 pound) whole chicken; salt and ground black pepper to taste; garlic powder, or to taste; 1/2 cup cubed margarine, divided; 1 large lemon, sliced; 1 teaspoon minced garlic; 1 stalk celery, cut into 3 pieces; 1 2/3 tablespoons minced garlic

Servings: persons

2 tablespoons olive oil
4 red potatoes, cut into large cubes
1 (16 ounce) package carrots, cut diagonally into bite-size pieces
1 stalk celery, cut diagonally into bite-size pieces
1 sweet onion, sliced - divided
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
garlic powder, or to taste
1/2 cup cubed margarine, divided
1 large lemon, sliced
1 teaspoon minced garlic
1 stalk celery, cut into 3 pieces
1 2/3 tablespoons minced garlic

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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 red potatoes, cut into large cubes, 1 (16 ounce) package carrots, cut diagonally into bite-size pieces, 1 stalk celery, cut diagonally into bite-size pieces, and more.

Yes, Roast Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken And Vegetables

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