Roasted Chicken with Vegetables

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  • 1 (3-5 lbs.) chicken
  • 1/4 cup olive oil
  • 3 cloves garlic, chopped
  • 3 tablespoons chopped fresh herbs (or 3 teaspoons dried)
  • 1 lemon, halved
  • 1 yellow onion, roughly chopped
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 1 pound small potatoes, cut into 2-inch pieces
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon kosher salt
  • 1 cup chicken broth
  • 1/4 cup white wine (optional)


Preheat oven to 400°F.

Mix olive oil, garlic and herbs in a bowl. Rub half of mixture on inside and outside of chicken. Place half of lemon inside chicken.

In a roasting pan, toss vegetables with remaining herb mixture, salt and pepper. Squeeze other half of lemon over vegetables and place lemon half in the pan. Truss chicken by tying legs together with kitchen string and tucking wing tips under breast. Place chicken breast-side down on vegetables.

Bake for 45 minutes. Turn chicken breast-side up and continue roasting for another 45 minutes. Chicken is done when a thermometer inserted in thickest part of thigh reads 165°F and juices run clear. Remove chicken and veggies to a platter, cover loosely with foil and let rest 5 minutes.

Carefully skim all fat from remaining liquids in roasting pan. Add broth and wine (if using) to pan and place on stovetop over two burners (or use a saucepan). Simmer slowly on medium-high heat, stirring with a spoon to stir up brown bits at bottom of pan until slightly reduced.  Serve with chicken and veggies.

Recipe from Central Market Shoreline - Culinary Resource Center
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