Roasted Chicken with Vegetables
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- CHILL TIME
- 8 Hr
- COOK TIME
- 1 Hr
When you're not sure what to make for dinner, it's always best to go with a tried-and-true classic. Our recipe for Roasted Chicken with vegetables is a family favorite that never disappoints. Moist roasted chicken and flavorful veggies make this a winning dish, any day of the week.
What You'll Need
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (3-1/2- to 4-pound) whole chicken
- 2 carrots, coarsely chopped (about 3/4 cup)
- 2 celery stalks, coarsely chopped (about 3/4 cup)
- 1 onion, coarsely chopped
- 1 cup chicken broth
What to Do
In a small bowl, stir together oil, lemon juice, oregano, salt, and pepper.
Remove giblets from chicken; reserve for another use. Place chicken in a shallow dish; pour oil mixture over chicken. Cover and chill 8 hours.
Preheat oven to 425 degrees F. Remove chicken from marinade, discarding excess marinade. Fold wings under; tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrots, celery, and onion around chicken; add chicken broth to pan.
Bake 1 hour or until a meat thermometer inserted in meaty part of chicken thigh registers 180 degrees F.
You can cook the chicken in a slow cooker, although it won't brown like it does when oven roasted. Remove the giblets, and reserve for another use. Cut chicken in half, and season with salt and pepper. Place chicken, meaty side up, over vegetable mixture. Cover and cook on HIGH setting 3 hours or until a meat thermometer inserted into meaty party of thigh registers 180 degrees F.
- If you enjoyed this recipe, be sure to check out our free eCookbook, Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More.