Roast Chicken with Vegetables Recipe
Roast Chicken with Vegetables Recipe photo by Taste of Home
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Roast Chicken with Vegetables Recipe

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Love a moist and tender chicken but not the mess of actual roasting? Use an oven cooking bag to keep chicken and veggies easily under control. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES: 6 servings


  • 1 tablespoon all-purpose flour
  • 1 large oven roasting bag
  • 8 small red potatoes, halved
  • 6 medium carrots, cut into 2-inch pieces
  • 6 half-ears frozen corn on the cob, thawed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon paprika, divided
  • 1 medium onion, quartered
  • 3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed
  • 1 roasting chicken (6 to 7 pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Nutritional Facts

1 serving: 711 calories, 37g fat (10g saturated fat), 179mg cholesterol, 615mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 61g protein.


  1. Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan.
  2. Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken.
  3. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs. Yield: 6 servings.
Originally published as Roast Chicken with Vegetables in Taste of Home Christmas Annual Annual 2015, p53

Full-Bodied White Wine

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

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dublinlab User ID: 1682119 236982
Reviewed Nov. 8, 2015

"I added a zuccini to the veg mix. Tasty and very easy but it was not cooked in the time stated. I will make a great eat pie with the leftovers, very tender. Janet VFE."

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