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Roasted Chicken with Veggies Recipe
Roasted Chicken with Veggies Recipe photo by Taste of Home

Roasted Chicken with Veggies Recipe

Publisher Photo
Thyme flavors this moist, golden brown chicken surrounded by bright, tender vegetables. This appealing meal-in-one was submitted by Mary Beth Hansen of Columbia, Tennessee.
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 6 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 medium carrots, cut into 1-inch pieces
  • 4 celery ribs, cut into 1-inch pieces
  • 3 medium baking potatoes, cut into 1-1/2-inch pieces
  • 2 medium onions, cut into wedges
  • 2 tablespoons butter, melted
  • 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme

Nutritional Facts

about 4 ounces cooked chicken (skin removed) with 1/2 cup vegetables (prepared with reduced-fat butter) equals 329 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 187 mg sodium, 31 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Directions

  1. Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375° for 45 minutes.
  2. Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables.
  3. Cover and bake 45-60 minutes longer or until a meat thermometer reads 180° and vegetables are tender. Yield: 6 servings.
Originally published as Roasted Chicken with Veggies in Taste of Home February/March 2006, p13

Nutritional Facts

about 4 ounces cooked chicken (skin removed) with 1/2 cup vegetables (prepared with reduced-fat butter) equals 329 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 187 mg sodium, 31 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

Full-Bodied White Wine

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

Reviews for Roasted Chicken with Veggies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 28, 2013

I added garlic powder, onion salt and paprika on the chicken for some extra flavor. The chicken was very moist and vegetables delectable!

MY REVIEW
Reviewed Jul. 14, 2012

The veggies were delicious, but the chicken was sort of blah. It will go great in dishes made from leftovers, though! Still, it was easy and cheap, a big win in my book.

MY REVIEW
Reviewed May. 29, 2011

Very good, I added about an inch of water to the bottom so veggies would not dry out. This was very good supper, served w/ (TOH recipe), cornbread dressing.

MY REVIEW
Reviewed Jan. 10, 2011

Delicious! The chicken was very moist. I sprinkled garlic powder on chicken and vegtables too!

MY REVIEW
Reviewed Jan. 20, 2010

Delicious! My chicken was a bit larger, 4.5 lbs...therefore I cooked it about 20 minutes longer and added a little more to the butter and tyme mixture. Spinkled paprika , garlic and onion powder over the chicken which added a nice subtle kick. I will be making this recipe again!

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