Roast Chicken With Vegetables

Recipe by CountryLady
READY IN: 1hr 45mins




  • Remove giblets from chicken& discard (or use to make giblet gravy).
  • Place chickens into a large shallow roasting pan.
  • Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
  • Peel& seed squash; cut into 2 inch cubes.
  • Peel carrots& cut into 2 inch rings.
  • Peel& quarter potatoes.
  • Scatter these vegetables around the chickens.
  • Pour broth over top of everything.
  • Bake in the center of a preheated 350F oven for 35 minutes.
  • Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
  • To wash away the sand, fan the layers under cold running water.
  • Seed peppers& cut into cubes.
  • Remove chicken from oven, stir vegetables& baste the chicken.
  • Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
  • Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
  • Remove chickens to a large platter; remove lemon& onions from cavity& discard.
  • Pile roasted vegetables around the chickens& serve.