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Roasted Chicken and Vegetables

A golden-brown chicken surrounded by bright vegetables creates an appealing meal-in-one.
  • 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

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

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Reviews

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Average Rating:
  • gunslinger
    Aug 9, 2016

    Very tasty , easy, economical one dish meal!