Roasted Chicken and Vegetables Recipe

5 1 1
Roasted Chicken and Vegetables Recipe
Roasted Chicken and Vegetables Recipe photo by Taste of Home
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Roasted Chicken and Vegetables Recipe

Read Reviews
5 1 1
Publisher Photo
A golden-brown chicken surrounded by bright vegetables creates an appealing meal-in-one.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours

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

Directions

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.
Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables.
Cover and bake 45-60 minutes longer or until a thermometer reads 180° and vegetables are tender. Yield: 6 servings.
Originally published as Roasted Chicken with Veggies in The Taste of Home Cookbook 2010, p173

Nutritional Facts

1/4 pound: 345 calories, 12g fat (4g saturated fat), 83mg cholesterol, 210mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 28g protein.

  • 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
  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 thermometer reads 180° and vegetables are tender. Yield: 6 servings.
Originally published as Roasted Chicken with Veggies in The Taste of Home Cookbook 2010, p173

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gunslinger User ID: 544392 252381
Reviewed Aug. 9, 2016

"Very tasty , easy, economical one dish meal!"

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