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 small roasting chicken (each about 2 1/2 lbs); 1 large onion, cut into quarters; 1 large lemon, cut into quarters; 1 small acorn squash; 3 -4 carrots; 3 -4 potatoes; 1/2 - 1 cup chicken broth; 4 thin leeks (or 2 thick); 2 -3 sweet red peppers; salt; pepper

Servings: persons

2 small roasting chicken (each about 2 1/2 lbs)
1 large onion, cut into quarters
1 large lemon, cut into quarters
1 small acorn squash
3 -4 carrots
3 -4 potatoes
1/2 - 1 cup chicken broth
4 thin leeks (or 2 thick)
2 -3 sweet red peppers
salt
pepper

1
Remove giblets from chicken& discard (or use to make giblet gravy).
2
Place chickens into a large shallow roasting pan.
3
Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
4
Peel& seed squash; cut into 2 inch cubes.
5
Peel carrots& cut into 2 inch rings.
6
Peel& quarter potatoes.
7
Scatter these vegetables around the chickens.
8
Pour broth over top of everything.
9
Bake in the center of a preheated 350F oven for 35 minutes.
10
Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
11
To wash away the sand, fan the layers under cold running water.
12
Seed peppers& cut into cubes.
13
Remove chicken from oven, stir vegetables& baste the chicken.
14
Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
15
Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
16
Remove chickens to a large platter; remove lemon& onions from cavity& discard.
17
Pile roasted vegetables around the chickens& serve.

204

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 small roasting chicken (each about 2 1/2 lbs), 1 large onion, cut into quarters, 1 large lemon, cut into quarters, 1 small acorn squash, 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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