Name: Roast Chicken and Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Red potatoes, cut into large cubes - 4; Carrots, cut diagonally into bite-size pieces - 1 (16 ounce) package; Celery, cut diagonally into bite-size pieces - 1 stalk; Sweet onion, sliced - divided - 1; Whole chicken - 1 (4.5 pound); Salt and ground black pepper to taste - 1 (4.5 pound); Garlic powder, or to taste - 1 (4.5 pound); Cubed margarine, divided - ½ cup; Lemon, sliced - 1 large; Minced garlic - 1 teaspoon; Celery, cut into 3 pieces - 1 stalk; Minced garlic - 1 ⅔ tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roast Chicken and Vegetables

1. Olive oil - 2 tablespoons

2. Red potatoes, cut into large cubes - 4

3. Carrots, cut diagonally into bite-size pieces - 1 (16 ounce) package

4. Celery, cut diagonally into bite-size pieces - 1 stalk

5. Sweet onion, sliced - divided - 1

6. Whole chicken - 1 (4.5 pound)

7. Salt and ground black pepper to taste - 1 (4.5 pound)

8. Garlic powder, or to taste - 1 (4.5 pound)

9. Cubed margarine, divided - ½ cup

10. Lemon, sliced - 1 large

11. Minced garlic - 1 teaspoon

12. Celery, cut into 3 pieces - 1 stalk

13. Minced garlic - 1 ⅔ tablespoons

How to cook deliciously - Roast Chicken and Vegetables

1. Stage

Preheat oven to 385 degrees F (196 degrees C).

2. Stage

Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.

3. Stage

Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.

4. Stage

Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.

5. Stage

Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.