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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2009

      55

      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)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2005

      55

      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:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    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
    49%
    Total Fat 70.3 g
    108%
    Saturated Fat 20.0 g
    100%
    Cholesterol 345.0 mg
    114%
    Sodium 482.7 mg
    20%
    Total Carbohydrate 66.4 g
    22%
    Dietary Fiber 11.0 g
    44%
    Sugars 10.9 g
    43%
    Protein 93.2 g
    186%

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