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Roasted Chicken With Vegetables Recipe

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This recipe for Roasted Chicken With Vegetables, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Johnson


3-4 lb. fresh roasting chicken
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. dried basil leaves
8 small red potatoes, cut in half
4 ribs celery, cut in 1" pieces
4 carrots, cut in 1" pieces
1 medium onion, cut in 1/2" wedges

Preheat oven to 375. Spray a 9" roasting pan. Rinse and dry chicken.

Place chicken breast side up in pan. In a small bowl, whisk oil, salt, pepper, garlic powder and basil. Brush chicken with part of mixture. Roast for 30 minutes.

In a sprayed 9x13" pan, add vegetables and brush with part of oil mixture. Cover with foil; roast with chicken for 30 minutes. Remove chicken and brush remainder of oil; place back in oven.

Increase temperature to 450 for 20 minutes. Remove foil from vegetables. Heat chicken and veggies 10 minutes longer.




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