Roast Chicken With Vegetables – a delicious recipe with chickens, salt, leaf rosemary, bay leaf, lemons, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Preheat oven to 400 degrees. Rub each chicken inside with 1/2 teaspoon of the salt and 1/2 tsp. rosemary. Place 1/2 bay leaf and 1 lemon inside each chicken. Truss. Rub outside of each with 1/2 tsp. salt. Set asaide
2
2. Pour oil into roasting pan large enough to hold both chickens and vegetables in single layer. Heat oil in preheated oven until hot, about 5 minutes. Add garlic, potatoes and carrots. Sprinkle with remaining 1/2 tsp salt. Stir to coat with oil. Return to oven and bake for 8-10 minutes or until vegetables are lightly golden.
3
3. Push vegetables to sides of pan and place chickens in center. Roast, uncovered for 1 hour. Reduce ove to 350. Roast 20-30 minutes longer or until juices run clear when thigh is pierced.
4
4. Remove one chicken to serving platter and keep warm. Cool second chicken to room temperature; wrap and refrigerate to use for future.
404
kcal
Calories
13
g
Fat
52
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 chickens (3 lbs each), 2 1/2 tsps. salt, 1 teaspoon leaf rosemary, crumbled, 1 bay leaf, 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.
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