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Country Roasted Chicken Recipe
Country Roasted Chicken Recipe photo by Taste of Home

Country Roasted Chicken Recipe

Read Reviews (6)
4.89 6
Publisher Photo
This recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to eat poultry. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself.—Judy Page, Edenville, Michigan
TOTAL TIME: Prep: 15 min. Bake: 65 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + standing
MAKES: 4 servings

Ingredients

  • 1 broiler/fryer chicken (3 pounds)
  • 1/2 teaspoon dried thyme
  • 2 teaspoons salt, divided
  • 1 large onion, cut into eighths
  • 2 celery ribs with leaves, cut into 4-inch pieces
  • 4 fresh parsley sprigs
  • 8 small red potatoes
  • 1/4 cup chicken broth
  • Minced fresh parsley

Nutritional Facts

1 serving (12 ounces) equals 455 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 1,377 mg sodium, 19 g carbohydrate, 3 g fiber, 44 g protein.

Directions

  1. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with the onion, celery and parsley sprigs. Place in a greased oven-proof Dutch oven.
  2. Cover and bake at 375° for 30 minutes. Sprinkle remaining salt over chicken. Add potatoes and broth to pan. Cover and bake 25 minutes longer.
  3. Increase oven temperature to 400°. Bake, uncovered, for 10-15 minutes or until potatoes are tender and a thermometer inserted in chicken reads 180°. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Sprinkle with minced parsley. Yield: 4 servings.
Originally published as Country Roasted Chicken in Taste of Home April/May 2002, p13

Nutritional Facts

1 serving (12 ounces) equals 455 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 1,377 mg sodium, 19 g carbohydrate, 3 g fiber, 44 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Country Roasted Chicken(6)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 23, 2014 Edited Jan. 24, 2014

Sliced onion, celery, and three garlic gloves and stuffed 5lb chicken. Added ten minutes to each baking time. Used 3/4 cup broth and cut up potatoes. Salted and peppered inside and out of chicken. Threw two bay leaves on top. Used soup base to make broth with chicken neck in boiling water. Mixed two T softened butter with two T flour and added to pan juices to make gravy.

MY REVIEW
Reviewed Nov. 18, 2013

very good

MY REVIEW
Reviewed Sep. 25, 2013

Sooooo good! I will use as my go-to roast hen recipe from now on. I don't usually alter recipes but next time I will try just 1/2 teasp salt inside and just a wee sprinkle on top - oh and add more broth -just so there's more for gravy. Teenaged daughter said "you should make this more often". She is starting to collect recipes and this one is a definite keeper. Thank you for sharing, Judy Page and Taste of Home.

MY REVIEW
Reviewed Oct. 28, 2012

Super tasting and super easy! The chicken comes out moist and falling off the bone. This recipe gets a blue ribbon. I served it with Herbed Honey Lime Sauce, another TOH recipe.

MY REVIEW
Reviewed Mar. 28, 2012

It was good, I cut pototoes to cook it faster and pototoes must be in the broth to be cooked and not dry hard. I sprinkled the chicken with garlic.

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