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How to Make Roast Chicken and Vegetables - A Step-by-Step Guide

Roast Chicken and Vegetables is a classic, comforting dish that never fails to impress. This recipe is perfect for a cozy family dinner or for entertaining guests. The combination of tender, juicy chicken with flavorful, roasted vegetables creates a delicious and satisfying meal that everyone will love.

Roast chicken is a versatile and timeless dish that can be tailored to your personal preferences. Whether you prefer a traditional herb and garlic seasoning or something a bit more adv...

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Ingredients

  • 2 tablespoons olive oil
  • 4 red potatoes, cut into large cubes
  • 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
  • 1 stalk celery, cut diagonally into bite-size pieces
  • 1 sweet onion, sliced - divided
  • 1 (4.5 pound) whole chicken
  • salt and ground black pepper to taste
  • garlic powder, or to taste
  • ½ cup cubed margarine, divided
  • 1 large lemon, sliced
  • 1 teaspoon minced garlic
  • 1 stalk celery, cut into 3 pieces
  • 1 ⅔ tablespoons minced garlic

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 385 degrees F (196 degrees C).
  • Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
  • Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
  • Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
  • Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

    • Nutrition

    754 cal.

    • Total Fat: 46g
    • Saturated Fat: 11g
    • Cholesterol: 146mg
    • Sodium: 414mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 50g
    • Vitamin C: 34mg
    • Calcium: 96mg
    • Iron: 4mg
    • Potassium: 1417mg

    Categories

    Roast chicken recipes
    Vegetable recipes