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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    GreeksWife's Note:

    For those of you who watched Top Chef on Bravo channel, you may recognize this as a dish Elia prepared. It was the only thing simple enough in the whole show I thought I could make. It is a wonderful never-fail dish. It sounds like a lot of work but really after you wash and cut the veggies, there's nothing to it. And clean-up is a breeze if you use heavy duty aluminum foil in the roasting pan. I leave out the zucchini because it gets too mushy for me. Even though this dish is a meal in itself, I usually prepare some stuffing to go along with all the buttery broth. The rosemary smell in the kitchen is indescribable.

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    Units: US | Metric


    1. 1
      Heat oven to 350°F.
    2. 2
      Rub chicken all over with 1/4 cup of the butter and salt and pepper generously.
    3. 3
      Combine vegetables and spread into one layer in the bottom of a roasting pan.
    4. 4
      Distribute remaining pieces of butter over vegetables and season with salt.
    5. 5
      Top with chicken and fresh herb sprigs.
    6. 6
      Roast 15-20 minutes per pound.
    7. 7
      Allow to sit a few minutes before carving.

    Ratings & Reviews:


    Nutritional Facts for Roasted Chicken With Vegetables

    Serving Size: 1 (607 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1683.7
    Calories from Fat 1313
    Total Fat 145.8 g
    Saturated Fat 73.6 g
    Cholesterol 487.8 mg
    Sodium 965.9 mg
    Total Carbohydrate 32.3 g
    Dietary Fiber 7.2 g
    Sugars 9.3 g
    Protein 65.3 g

    The following items or measurements are not included:

    fresh rosemary

    fresh thyme

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