Roast Chicken with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 pound whole, fresh, young chicken, rinsed 1 1/2 pounds baby red potatoes, halved 8 oz baby carrots 1 leek, sliced into 1/2 inch thick slices 1 large yellow, sweet onion, cut into eighths and then separated 3 small (5") stalks of celery, chopped 2 cups unsalted chicken cooking stock 2 tbsp unsalted butter, melted3 tsp dried marjoram, divided (1 1/2 tsp) 3 tsp ground sage, divided (1 1/2 tsp) 3 tsp dried rosemary, divided (1 1/2 tsp) 3 tsp ground thyme, divided (1 1/2 tsp) 1/4 cup olive oil
1. Preheat oven to 425 degrees F. Place potatoes, carrots, leeks, celery and onion in a large oven-safe roasting dish.
2. Mix ¼ cup olive oil with 1½ tsps. of the thyme, 1½ tsps. of rosemary, 1½ tsps. of sage and 1½ tsps. of marjoram and pour over the vegetables. Add salt and pepper to taste. Mix all the vegetables until they are thoroughly covered with the seasonings.
3. Pour 2 cup of stock in with the vegetables.
4. Rub skin of chicken with butter, then season with salt and pepper and remaining thyme, rosemary, and marjoram. Place chicken breast-side-up on top of vegetables.
5. Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F.
6. Cut the chicken between the leg and body and if the juices run clear, the chicken is done. Remove from oven and cover for 10 minutes.
7. Makes 8 servings of chicken and vegetables.
Serving Size: 8 servings of chicken and vegetables
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
2. Mix ¼ cup olive oil with 1½ tsps. of the thyme, 1½ tsps. of rosemary, 1½ tsps. of sage and 1½ tsps. of marjoram and pour over the vegetables. Add salt and pepper to taste. Mix all the vegetables until they are thoroughly covered with the seasonings.
3. Pour 2 cup of stock in with the vegetables.
4. Rub skin of chicken with butter, then season with salt and pepper and remaining thyme, rosemary, and marjoram. Place chicken breast-side-up on top of vegetables.
5. Roast chicken, basting with the pan juices every 20 minutes, about 60 to 75 minutes or until internal temperature reaches 165 degrees F.
6. Cut the chicken between the leg and body and if the juices run clear, the chicken is done. Remove from oven and cover for 10 minutes.
7. Makes 8 servings of chicken and vegetables.
Serving Size: 8 servings of chicken and vegetables
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 781.1
- Total Fat: 52.4 g
- Cholesterol: 257.8 mg
- Sodium: 277.1 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 4.1 g
- Protein: 55.9 g
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