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Roasted Chicken and Vegetables
Roasted Chicken and Vegetables – Fill your house with the amazing aroma of this wonderfully simple, healthy dinner.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
7
Calories
531
kcal
Author
Sherri Hagymas
Ingredients
6
pound
whole chicken
6
potatoes
of your liking
½
lb
of baby carrots
2
medium
onions
one sliced
garlic powder
Onion powder
Black pepper
Rosemary or thyme
optional
Instructions
Preheat oven to 350 degrees F.
Rinse chicken and remove the neck, etc. from the cavity (if it’s included)
Place the chicken in the center of a 9 x 14 baking dish.
Cut the potatoes into 1-inch chunks and place them all around the sides of the chicken.
Then place carrots and slice onion on top of potatoes.
Pour oil over top of the vegetables and about a tablespoon over the top of the chicken.
Sprinkle chicken and vegetables with each of the spices.
Bake for 2.5 - 3 hours (30 minutes pound) or until the internal temperature of the chicken reaches 180 degrees F with a meat thermometer.
Remove from oven and serve.
ENJOY!!
Nutrition
Calories:
531
kcal
|
Carbohydrates:
28
g
|
Protein:
39
g
|
Fat:
28
g
|
Saturated Fat:
8
g
|
Cholesterol:
139
mg
|
Sodium:
175
mg
|
Potassium:
1229
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
4730
IU
|
Vitamin C:
27
mg
|
Calcium:
93
mg
|
Iron:
8
mg