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Roasted Chicken with Vegetables Recipe

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This recipe for Roasted Chicken with Vegetables is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 to 3.5lb) fresh whole chicken
3 tbl light olive oil
1 tsp salt
1/2 tsp garlic powder
1 tsp dried basil leaves
6-8 small red potatoes, cut into 1" chunks
4 ribs celery, cut into 1" diagonal slices
3 medium carrots, sliced into 1/4" rounds
1 medium red onion, cut into 1/2" wedges
Directions:
Directions:
Heat oven to 375º. Coat 9" baking dish with no-stick 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 450º. Baste chicken with remaining juices in baking dish. Roast both chicken and vegetables for 20 minutes in their separate dishes. Remove foil from vegetables and roast with chicken for an additional 10 minutes or until both are tender. Allow to rest for 10 minutes before carving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe from Family Circle, Dec. 2009.

 

 

 

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