CookPal AI
Roasted Vegetable Chicken

Roasted Vegetable Chicken

Cost $20, save $25

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Protein

    • 🍗 1 (4 pound) whole chicken
    • 🧂 salt and pepper to taste

  • Vegetables

    • 🧅 6 whole onions
    • 🥔 6 potatoes, peeled
    • 🥕 4 carrots, cut into 2 inch pieces
    • 4 stalks celery, chopped

  • Liquids

    • đź’§ 1 cup water

STEPS

1

Preheat the oven to 325 degrees F (165 degrees C).

2

Season chicken with salt and pepper; place in a large roasting pan. Arrange onions, potatoes, carrots, and celery around chicken. Pour water into the pan. Cover the pan tightly with aluminum foil.

3

Roast in the preheated oven, basting occasionally, until chicken is golden brown, about 2 hours; remove aluminum foil for the last 30 minutes of cooking. An instant-read thermometer inserted into a thigh should read at least 165 degrees F (74 degrees C).

4

Allow chicken to rest for 10 minutes before carving.

NUTRIENTS

Per 1 serving

🔥

459

Calories

  • 35
    Protein
  • 40
    Carbs
  • 17
    Fats

💡 You can substitute other root vegetables like parsnips or turnips for added variety.For extra flavor, rub the chicken with minced garlic or herbs like thyme and rosemary before roasting.Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).Save leftovers for soups or sandwiches—this dish reheats well.If you prefer crispier skin, roast uncovered for the full duration and baste frequently.