Company-Worthy Roasted Chicken and Vegetables
Updated Nov 23, 2023
This is one of those fabulous recipes you'll want to keep in your hip pocket. Whether you're looking for a comforting idea for Sunday dinner or you've got guests coming for dinner and you want to impress without a lot of fuss, this is the dish you should make! From our Betty Crocker Learn with Betty cookbook, we show you just how easy it is to roast a flavor-packed whole chicken with delicious, beautiful veggies on the side. Look below for how to make a flavorful gravy from the drippings. And try the other four variations, for a different dish, each time you make it!
Company-Worthy Roasted Chicken and Vegetables
- Prep Time 30 min
- Total 2 hr 30 min
- Servings 6
- Ingredients 12
Ingredients
- 1 whole chicken (4 1/2 to 5 lb)
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary or thyme
- 1 teaspoon salt
- 1 teaspoon grated lemon zest
- 1/2 teaspoon pepper
- 1 bulb garlic, divided into cloves and peeled
- 1 lemon, cut in quarters
- 1 pound fingerling potatoes, cut lengthwise in half
- 4 medium carrots, cut into 1-inch chunks
- 2 large celery stalks, cut into 1-inch chunks
- 1 large onion, cut into wedges
Instructions
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Step1Heat oven to 425°F.
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Step2Discard giblets and remove excess fat from chicken. Place chicken on rack in shallow roasting pan.
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Step3In small bowl, stir together oil, rosemary, salt, lemon peel and pepper. Rub cavity and outside of chicken with half the rosemary mixture. Place 6 cloves garlic and the lemon quarters in cavity of chicken. Tie drumsticks to the tail with kitchen string, if desired.
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Step4In large bowl, stir potatoes, carrots, celery, onion, remaining garlic and remaining rosemary mixture until vegetables are coated. Arrange vegetables around chicken. Insert an ovenproof meat thermometer so tip is in thickest part of thigh but does not touch bone. Roast 1 hour 30 minutes to 1 hour 45 minutes or until thermometer inserted into thickest part of thigh reaches 165°F. Cover loosely with foil; let stand 10 to 15 minutes. Carve chicken, place on platter with vegetables.
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Nutrition
510
Calories
27g
Total Fat
43g
Protein
23g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 250
- Total Fat
- 27g
- 42%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 1/2g
- Cholesterol
- 130mg
- 43%
- Sodium
- 570mg
- 24%
- Potassium
- 920mg
- 26%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 3g
- 15%
- Sugars
- 4g
- Protein
- 43g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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