Roasted Chicken with Veggies Recipe

4.5 5 7
Roasted Chicken with Veggies Recipe
Roasted Chicken with Veggies Recipe photo by Taste of Home
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Roasted Chicken with Veggies Recipe

Read Reviews
4.5 5 7
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.
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 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

1/4 pound: 329 calories, 10g fat (3g saturated fat), 80mg cholesterol, 187mg sodium, 31g carbohydrate (9g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

  • 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. 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

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Reviews forRoasted Chicken with Veggies

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s_pants User ID: 174050 68146
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
clcountry User ID: 3867544 66069
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
MrsKase User ID: 3265136 155836
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
54audrey User ID: 2450833 75707
Reviewed Jan. 10, 2011

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

MY REVIEW
Shannon1305 User ID: 4369383 134944
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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