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    You are in: Home / Recipes / Roasted Chicken and Root Veggies Recipe
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    Roasted Chicken and Root Veggies

    Roasted Chicken and Root Veggies. Photo by Mikekey

    1/5 Photos of Roasted Chicken and Root Veggies

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    PaulaG's Note:

    This recipe was on the package of shallots I purchased awhile back. I made only a few changes.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Place washed chicken in a large baking dish.
    3. 3
      Toss veggies in olive oil and then place around chicken.
    4. 4
      Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
    5. 5
      Add seasoned salt and lemon pepper to taste.
    6. 6
      Lay rosemary sprigs over all.
    7. 7
      Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
    8. 8
      Remove the rosemary sprigs before serving.

    Ratings & Reviews:

    • on December 30, 2010


      Great recipe - the entire family loved it! I am lucky to have a convection oven so the chicken was not dry - it was moist and tender - I had fresh asparagus so I threw it in during the last half hour - I will defintely be making this again! We easily fed 6 with leftovers! Thanks for sharing - could easily add different squash, turnips, parsnips, radishes - the variations are endless!

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    • on February 24, 2010


      Great elegant roasted chicken recipe! After reading reviews that it can be a little dry, I decided to "blast" the chicken as Kittencal suggests by roasting it at 450 for 20 minutes and then 400 for the remaining hour to seal in the juices. I also added 1.5 tbs of butter under the skin of each breast and coated the bird in a little oil prior to adding spices. I usually buy good quality free range birds from Trader Joe's or Outpost, but bought a cheap Roundy's one to save $. Bad idea! This recipe is so beautifully simple in flavors that you really need to use a good bird (I think the one we bought was old and it definitely had an off flavor). Next time (and there definitely will be one!) I'll buy a good quality bird and maybe add brussels sprouts as Mikekey did because they add such a nice color. Yummmm! thanks Paula!

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    • on October 07, 2007


      An excellent recipe, however we found that the chicken was a little on the dry side. When we make this one in the future, I'll roast the chicken breast side down to take advantage of the moisture in the bottom of the pan.

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    Read All Reviews (8)


    Nutritional Facts for Roasted Chicken and Root Veggies

    Serving Size: 1 (792 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1091.8
    Calories from Fat 588
    Total Fat 65.4 g
    Saturated Fat 16.7 g
    Cholesterol 255.1 mg
    Sodium 381.5 mg
    Total Carbohydrate 54.1 g
    Dietary Fiber 8.1 g
    Sugars 11.4 g
    Protein 70.5 g

    The following items or measurements are not included:

    rosemary sprigs

    italian seasoning

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