Roasted Chicken With Garden Vegetables
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Rosemary, fresh parsley and garlic create a savory roasted chicken. The addition of the vegetable make this a one pan meal. Enjoy from Land-O-Lakes Cookbook
- Ready In:
- 2hrs 35mins
- Serves:
- Units:
ingredients
- 4 -5 lbs whole roasting chickens
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 2 teaspoons rosemary, crushed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh garlic, minced
- 6 red potatoes, cut in half
- 6 carrots, cut in half crosswise
- 2 medium onions, cut in quarters
directions
- heat oven to 350*F.
- secure wings to body of chicken.
- in small bowl stir together butter, rosemary, salt, pepper and garlic.
- rub chicken with 1/2 of butter mixture.
- place on rack in roasting pan.
- place potatoes, carrots and onions on bottom of pan around chicken.
- dollop remaining butter mixture evenly over vegetables.
- bake basting chicken and vegetables often.
- bake 2 to 2 1/2 hours or until fork tender.
- sprinkle with parsley.
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RECIPE MADE WITH LOVE BY
@daisygrl64
Contributor
@daisygrl64
Contributor
"Rosemary, fresh parsley and garlic create a savory roasted chicken. The addition of the vegetable make this a one pan meal.
Enjoy from Land-O-Lakes Cookbook"
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Rosemary, fresh parsley and garlic create a savory roasted chicken. The addition of the vegetable make this a one pan meal. Enjoy from Land-O-Lakes Cookbook
