ROASTED CHICKEN WITH GARDEN VEGETABLES

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Roasted Chicken With Garden Vegetables image

Rosemary, fresh parsley and garlic create a savory roasted chicken. The addition of the vegetable make this a one pan meal. Enjoy from Land-O-Lakes Cookbook

Provided by daisygrl64

Categories     Whole Chicken

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 10

4 -5 lbs whole roasting chickens
1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 teaspoons fresh garlic, minced
6 red potatoes, cut in half
6 carrots, cut in half crosswise
2 medium onions, cut in quarters

Steps:

  • heat oven to 350*F.
  • secure wings to body of chicken.
  • in small bowl stir together butter, rosemary, salt, pepper and garlic.
  • rub chicken with 1/2 of butter mixture.
  • place on rack in roasting pan.
  • place potatoes, carrots and onions on bottom of pan around chicken.
  • dollop remaining butter mixture evenly over vegetables.
  • bake basting chicken and vegetables often.
  • bake 2 to 2 1/2 hours or until fork tender.
  • sprinkle with parsley.

Nutrition Facts : Calories 917.8, Fat 56.1, SaturatedFat 18.7, Cholesterol 241.3, Sodium 511, Carbohydrate 43.9, Fiber 6, Sugar 6.5, Protein 57

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