CookGo
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Roasted Vegetable Chicken

Cost $20, save $25

Source: Recommended by CookGo

  • 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

  • 35g
    Protein
  • 40g
    Carbs
  • 17g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.