ROASTED CHICKEN AND ROOT VEGGIES

Roasted Chicken and Root Veggies image

Make and share this Roasted Chicken and Root Veggies recipe from Food.com.

Provided by PaulaG

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (3 lb) chicken, washed and patted dry
10 white pearl onions, peeled
10 garlic cloves, peeled
6 medium shallots, peeled
2 medium carrots, peeled, cut in 1 inch chunks
3 medium potatoes, scrubbed and cut in 1/2 inch slices
1 small rutabaga, peeled and cut in 1 inch cubes
1/4 cup olive oil
1/2 cup chicken broth
4 fresh rosemary sprigs
1/2 teaspoon italian seasoning
seasoning salt
lemon pepper

Steps:

Preheat oven to 450 degrees.
Place washed chicken in a large baking dish.
Toss veggies in olive oil and then place around chicken.
Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
Add seasoned salt and lemon pepper to taste.
Lay rosemary sprigs over all.
Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
Remove the rosemary sprigs before serving.

Nutrition Facts : Calories 1091.8, Fat 65.4, SaturatedFat 16.7, Cholesterol 255.2, Sodium 381.5, Carbohydrate 54.2, Fiber 8.1, Sugar 11.5, Protein 70.6

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