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Herb Roasted Chicken & Vegetables Recipe

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This recipe for Herb Roasted Chicken & Vegetables is from Tokarcik Family Cookbook, 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 4-5lb. roasting chicken
3 medium onions, quartered
6 medium carrots, cut into 2 in. pieces
3 ribs celery, cut into 2 in. pieces
6 medium all-purpose potatoes, washed & quartered
2 Tbsp. olive oil
1 tsp. poultry seasoning
1 tsp. Italian seasoning
½ tsp. paprika
½ tsp. salt
¼ tsp. black pepper
Directions:
Directions:
1. Preheat oven to 375º.
2. Remove gizzards from chicken. Rinse chicken under cold water and pat dry with paper towels.
3. Arrange vegetables around the chicken in a roasting pan. Drizzle with olive oil and sprinkle with seasonings.
4. Roast for 20 min. per pound of chicken (about 1hr. 15min. – 1hr. 45min). Chicken is done when the leg easily pulls from body and juices run clear when thickest part of chicken is pierced with a fork.
5. Allow chicken to rest 10 minutes before carving.
Personal Notes:
Personal Notes:
A larger chicken is fine, you'll just increase the serving size.
You should cover the chicken while it is roasting.

 

 

 

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