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Roast Chicken and Vegetables Recipe

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This recipe for Roast Chicken and Vegetables is from A Collection of Recipes by Mark, Mom, and family and friends!, 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 (3-3 1/2 lb) fresh whole chicken
3 Tblsp light olive oil
1 tsp salt
1/2 tsp garlic powder
1 tsp dried basil leaves
6-8 small red potatoes, cut into 1" cubes
4 ribs of 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 375. Coat a 9" baking dish with non-stick 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 a 9 by 13 inch baking pan or dish with non-stick cooking spray. Add vegetables, brush with remaining olive oil mixture and cover with foil. Remove chicken from oven. Raise temperature to 450. Baste chicken with remaining juices in baking dish. Roast both chicken and vegetables for 20 minutes. Remove foil from vegetables and roast with chicken for additional 10 minutes or until both are tender. Allow to rest 10 minutes before serving.
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1 and 1/2 hours

 

 

 

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