Roast Chicken and Vegetables

4.7
(83)
63 Reviews
27 Photos

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.

Submitted by Chonchos
Updated on November 21, 2024
Roast Chicken and Vegetables in a skillet
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Prep Time:
30 mins
Cook Time:
1 hr 45 mins
Additional Time:
10 mins
Total Time:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 tablespoons olive oil

  • 4 red potatoes, cut into large cubes

  • 1 (16 ounce) package carrots, cut diagonally into bite-size pieces

  • 1 stalk celery, cut diagonally into bite-size pieces

  • 1 sweet onion, sliced - divided

  • 1 (4.5 pound) whole chicken

  • salt and ground black pepper to taste

  • garlic powder, or to taste

  • ½ cup cubed margarine, divided

  • 1 large lemon, sliced

  • 1 teaspoon minced garlic

  • 1 stalk celery, cut into 3 pieces

  • 1 ⅔ tablespoons minced garlic

Directions

  1. Preheat oven to 385 degrees F (196 degrees C).

  2. Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.

  3. Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.

  4. Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.

  5. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

203 home cooks made it!

Nutrition Facts (per serving)

754 Calories
46g Fat
36g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 754
% Daily Value *
Total Fat 46g 58%
Saturated Fat 11g 53%
Cholesterol 146mg 49%
Sodium 414mg 18%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 50g 101%
Vitamin C 34mg 38%
Calcium 96mg 7%
Iron 4mg 22%
Potassium 1417mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.