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: 1 tablespoon all-purpose flour; 1 large oven roasting bag; 8 small red potatoes, halved; 6 medium carrots, cut into 2-inch pieces; 6 half-ears frozen corn on the cob, thawed; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/4 teaspoon paprika, divided; 1 medium onion, quartered; 3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed; 1 roasting chicken (6 to 7 pounds); 2 tablespoons olive oil; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Servings: persons

1 tablespoon all-purpose flour
1 large oven roasting bag
8 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
6 half-ears frozen corn on the cob, thawed
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon paprika, divided
1 medium onion, quartered
3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed
1 roasting chicken (6 to 7 pounds)
2 tablespoons olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1
Preheat oven to 350u00b0. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a
2
.
3
Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken.
4
Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.

502

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: 1 tablespoon all-purpose flour, 1 large oven roasting bag, 8 small red potatoes, halved, 6 medium carrots, cut into 2-inch pieces, 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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