Roasted Chicken And Root Veggies Recipe

Name: Roasted Chicken And Root Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) chicken, washed and patted dry; 10 white pearl onions, peeled; 10 garlic cloves, peeled; 6 medium shallots, peeled; 2 medium carrots, peeled, cut in 1 inch chunks; 3 medium potatoes, scrubbed and cut in 1/2 inch slices; 1 small rutabaga, peeled and cut in 1 inch cubes; 1/4 cup olive oil; 1/2 cup chicken broth; 4 fresh rosemary sprigs; 1/2 teaspoon italian seasoning; seasoning salt; lemon pepper

Servings: persons

1 (3 lb) chicken, washed and patted dry
10 white pearl onions, peeled
10 garlic cloves, peeled
6 medium shallots, peeled
2 medium carrots, peeled, cut in 1 inch chunks
3 medium potatoes, scrubbed and cut in 1/2 inch slices
1 small rutabaga, peeled and cut in 1 inch cubes
1/4 cup olive oil
1/2 cup chicken broth
4 fresh rosemary sprigs
1/2 teaspoon italian seasoning
seasoning salt
lemon pepper

1
Preheat oven to 450 degrees.
2
Place washed chicken in a large baking dish.
3
Toss veggies in olive oil and then place around chicken.
4
Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
5
Add seasoned salt and lemon pepper to taste.
6
Lay rosemary sprigs over all.
7
Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
8
Remove the rosemary sprigs before serving.

889

kcal

Calories

Fat

140

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 (3 lb) chicken, washed and patted dry, 10 white pearl onions, peeled, 10 garlic cloves, peeled, 6 medium shallots, peeled, and more.

Yes, Roasted Chicken And Root Veggies 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.

Roasted Chicken And Root Veggies

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