Roast Chicken With Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 414.7
  • Total Fat: 13.0 g
  • Cholesterol: 68.3 mg
  • Sodium: 94.1 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 30.2 g

View full nutritional breakdown of Roast Chicken With Vegetables calories by ingredient
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Number of Servings: 6


    1 whole chicken, 6-7 lbs.
    1/4 c. olive oil
    1 tsp. thyme
    1 tsp. rosemary
    3 cloves garlic
    6 med. white potatoes, quartered
    A dozen or so baby carrots
    1 large onion, chopped
    1 cup fresh brussels, halved with stems cut off


Preheat oven to 365 degrees. Wash chicken and pat dry. In small bowl, whisk oil and spices. Place garlic cloves in cavity of chicken and rub oil mixture all over chicken. Insert meat thermometer next to inner thigh but do not touch bone. Place in 13 x 9 baking dish and bake 1 hr. 10 minutes.

Prepare vegetables and place around chicken. (If too many to fit, I placed extra in baking dish). Cook chicken and veggies an additional 1 hr. 10 minutes. Meat thermometer should read 180 degrees.

Let stand 10-15 minutes for easy carving.

Number of Servings: 6

Recipe submitted by SparkPeople user SUNNYGIRL28734.

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