Roasted Chicken with Vegetables

    Roasted Chicken with Vegetables

    (81)
    6saves
    2hours10min


    76 people made this

    Nothing complex about this delicious dinner: a whole chicken roasted with onion, carrots, celery and potatoes.

    Ingredients
    Serves: 8 

    • 1 (2 kg) whole chicken
    • salt and pepper to taste
    • 6 whole onions
    • 4 carrots, cut into 5cm pieces
    • 4 stalks celery, chopped
    • 6 potatoes, peeled
    • 1 cup (250ml) water

    Directions
    Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

    1. Preheat oven to 170 degrees C.
    2. Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan and cover pan tightly.
    3. Roast, basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.
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    Reviews and Ratings
    Global Ratings:
    (81)

    Reviews in English (81)

    by
    145

    This came out fantastic! I did make some changes, though. As suggested by another reviewer, I rubbed the chicken with the "Roast Sticky Chicken-Rotisserie Style" spices, minus the thyme, since my husband won't eat that, and added more garlic. I also added mini red potatoes, sweet potatoes, parsnip, baby carrots, and more onion, all chopped into large slices. I added water and chicken soup mix (I did not have chicken broth) and put it in an aluminum pan covered with silver foil on 325 for 2 hours, and then on 375 for about 20 minutes to make it crispy. Yum!  -  02 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    78

    I oiled the chicken first and added thyme and rosemary, also used chicken stock instead of water and made gravy from leftover juices -- very flavorful, very moist.  -  03 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    75

    Wow, this was SO good! My family loved this, and I was told it was the best meal I'd ever made. I did make three minor changes from the basic recipe. I used chicken stock instead of water (which I highly recommend), and I covered the chicken with the spice mixture from "Roast Sticky Chicken-Rotisserie Style" instead of just using salt and pepper. I also added mushrooms, because my family loves mushrooms. This is a wonderful recipe that I will absolutely be making over and over again. Thank you!  -  14 Dec 2004  (Review from Allrecipes USA and Canada)

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