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    You are in: Home / Recipes / Roast Chicken With Vegetables Recipe
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    Roast Chicken With Vegetables

    Roast Chicken With Vegetables. Photo by PaulaG

    1/1 Photo of Roast Chicken With Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    CountryLady's Note:

    This one is easy on the cook.....and special enough for Company!!

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    Units: US | Metric


    1. 1
      Remove giblets from chicken& discard (or use to make giblet gravy).
    2. 2
      Place chickens into a large shallow roasting pan.
    3. 3
      Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
    4. 4
      Peel& seed squash; cut into 2 inch cubes.
    5. 5
      Peel carrots& cut into 2 inch rings.
    6. 6
      Peel& quarter potatoes.
    7. 7
      Scatter these vegetables around the chickens.
    8. 8
      Pour broth over top of everything.
    9. 9
      Bake in the center of a preheated 350F oven for 35 minutes.
    10. 10
      Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
    11. 11
      To wash away the sand, fan the layers under cold running water.
    12. 12
      Seed peppers& cut into cubes.
    13. 13
      Remove chicken from oven, stir vegetables& baste the chicken.
    14. 14
      Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
    15. 15
      Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
    16. 16
      Remove chickens to a large platter; remove lemon& onions from cavity& discard.
    17. 17
      Pile roasted vegetables around the chickens& serve.

    Ratings & Reviews:

    • on March 17, 2009


      hey, this was the first time I was trying to roast a chicken and the recipe was awesome. But since I am Indian, I spiced up the chicken a bit. I made a paste of lemon juice, one tsp chilli powder, 1/4 tsp turmeric powder, salt and pepper and rubbed it into the chicken before roasting. But that was my personal choice. I followed the rest of the recipe as it is and my family just loved it, specially because of the large amount of veggies. Thank you CountryLady for the lovely recipe....

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    • on March 01, 2009


      Made this today for Sunday Lunch with one larger chicken. Didn't have chicken broth so used stock ( 2 cups) instead. Really tasty and moist chicken achieved without the butter I usually use. I would do this again - in fact I suspect I will always cook my chicken this way. Thanks a lot a good find and addition to my repetoire as a " comfort food" cook. Sheila ( hailing from the UK)

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    • on November 06, 2005


      Oh man was this good!, I made pretty much exactly as stated only I increased the veggies, What a wonderful Sunday dinner, thank you once again...Kitten:)

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    Read All Reviews (5)


    Nutritional Facts for Roast Chicken With Vegetables

    Serving Size: 1 (673 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1269.5
    Calories from Fat 633
    Total Fat 70.3 g
    Saturated Fat 20.0 g
    Cholesterol 345.0 mg
    Sodium 482.7 mg
    Total Carbohydrate 66.4 g
    Dietary Fiber 11.0 g
    Sugars 10.9 g
    Protein 93.2 g

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