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Roasted Vegetable Chicken

chicken, potatoes, onions, carrots, celery

Roasted Vegetable Chicken -


1 (4 pound) whole chicken
salt and pepper to taste
6 whole onions
4 carrots, cut into 2 inch pieces
4 stalks celery, chopped
6 potatoes, peeled
1 cup water


Preheat oven to 325 degrees F (165 degrees C).
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 with aluminum foil.
Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

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