Roasted Vegetable Chicken

Name: Roasted Vegetable Chicken
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (4 pound) whole chicken; salt and pepper to taste; 6 whole onions; 6 potatoes, peeled; 4 carrots, cut into 2 inch pieces; 4 stalks celery, chopped; 1 cup water

Total time: 2 h 25
servings: 8 servings
Dish type: Main dish

Contains celeryPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

15 min

Cook

2 h

Total time

2 h 25

Ingredients

servings

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

Method

1
Preheat the oven to 325 degrees F (165 degrees C).
2
Season chicken with salt and pepper; place in a large roasting pan. Arrange onions, potatoes, carrots, and celery around chicken. Pour water into the pan. Cover the pan tightly with aluminum foil.
3
Roast in the preheated oven, basting occasionally, until chicken is golden brown, about 2 hours; remove aluminum foil for the last 30 minutes of cooking. An instant-read thermometer inserted into a thigh should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes before carving.

Nutrition

calories: 459 kcal
fatContent: 17 g
fiberContent: 6 g
sugarContent: 7 g
sodiumContent: 148 mg
proteinContent: 35 g
cholesterolContent: 97 mg
carbohydrateContent: 40 g
saturatedFatContent: 5 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : allrecipes

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