Roast Chicken With Vegetables Recipe

Name: Roast Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive or vegetable oil; 1 Tbsp. lemon juice; 1/2 tsp. salt; 1/4 tsp. dried thyme; 1/4 tsp. dried rosemary; 1/4 tsp. dried marjoram; 1 (4 lb.) roasting chicken; 6 cloves garlic, cut in half; 6 medium potatoes, cut into quarters; 3 medium onions, cut into quarters; 1 (10 oz.) box frozen peas

Servings: persons

2 tsp. olive or vegetable oil
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
1/4 tsp. dried marjoram
1 (4 lb.) roasting chicken
6 cloves garlic, cut in half
6 medium potatoes, cut into quarters
3 medium onions, cut into quarters
1 (10 oz.) box frozen peas

1
Heat oven to 375u00b0.
2
In bowl, combine oil, lemon juice, salt, thyme, rosemary and marjoram.
3
Set aside.
4
Remove fat from chicken cavity opening.
5
Place garlic in cavity.
6
Set chicken in 10 x 15-inch roasting pan.
7
Brush chicken with oil mixture.
8
Arrange potatoes and onions in pan around chicken.
9
Roast for 1 hour and 15 minutes.
10
Add peas to vegetables, stirring to turn potatoes and onion pieces.
11
Roast 30 to 40 minutes longer, basting chicken once or twice.

209

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 11 ingredients. The key ingredients include: 2 tsp. olive or vegetable oil, 1 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. dried thyme, and more.

Yes, Roast Chicken With 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 With Vegetables

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