Roast Chicken with Vegetables

Roast Chicken with Vegetables
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roast Chicken with Vegetables calories by ingredient
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Introduction

Use just one pan to make a complete roasted chicken dinner with roasted vegetables Use just one pan to make a complete roasted chicken dinner with roasted vegetables
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, melted
    3 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

Tips

Obviously, you can vary the types of vegetables you want to use.


Directions

1. Preheat oven to 425 degrees F. Place potatoes, carrots, leeks, celery and onion in a large oven-safe roasting dish.
2. Mix cup olive oil with 1 tsps. of the thyme, 1 tsps. of rosemary, 1 tsps. of sage and 1 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.

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