Roasted Chicken With Vegetables
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- nonstick cooking spray
- 1 (3 -3 1/2 lb) fresh whole chickens
- 3 tablespoons light olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 teaspoon dried basil leaves
- 6 -8 small red potatoes, cut into 1-inch chunks
- 4 celery ribs, cut into 1-inch diagonal slices
- 3 medium carrots, sliced into 1/4-inch rounds
- 1 medium red onion, cut into 1/2-inch wedges
directions
- Heat oven to 375 degrees F; Coat 9-inch baking dish wit nonstick cooking spray.
- Rinse and dry chicken; place breast side up in dish.
- Whisk olive oil, salt, pepper, garlic and basil in small bowl.
- Brush chicken with half the mixture.
- Roast 30 minutes.
- Coat 13x9 inch baking dish with no-stick cooking spray.
- Add vegetables, brush with remaining olive oil mixture and cover with foil.
- Remove chicken from oven; raise temperature to 450 degrees F.
- Baste chicken with remaining juices in baking dish.
- Roast both chicken and vegetables for 20 minutes.
- Remove foil from vegetables and roast with chicken for additional 10 minutes or unitl both are tender.
- Allow to rest for 10 minutes before carving.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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