Roasted Chicken and Root Veggies

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

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

Ingredients Nutrition


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


Most Helpful

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!

Barb_in_Indy December 30, 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!

lolablitz February 24, 2010

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.

mollypaul October 07, 2007

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