Oven-Roasted Chicken with Vegetables
Oven-Roasted Chicken with Vegetables features a whole bird nestled among sweet onions, tender potatoes, carrots, and celery that soak up savory pan juices. Covered roasting keeps the meat moist, while a final uncovering crisps the skin to a deep golden finish. It’s a comforting centerpiece for a family dinner or relaxed Sunday meal.
- Prep15 mins
- Cook2 hrs
- Serves8
- DifficultyEasy
- 1
Heat the oven to 325 degrees F (165 degrees C).
- 2
Season the chicken with salt and pepper; set it in a large roasting pan. Arrange the onions, potatoes, carrots, and celery around the chicken. Pour water into the pan. Cover the pan tightly with aluminum foil.
- 3
Roast in the preheated oven, basting now and then, until the chicken is golden brown, about 2 hours; take off the aluminum foil for the final 30 minutes of cooking. An instant-read thermometer inserted into a thigh should register at least 165 degrees F (74 degrees C). Let the chicken rest for 10 minutes before carving.
- Calories 323.44 kcal Moderate
- Protein 49.67 g Good Source
- Carbs 20.3 g Moderate
- Total Fat 5.43 g Moderate
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 158.94 mg High
- Sodium 853.2 mg High
- Fiber 4.87 g Moderate
- Sugar 6.42 g Moderate
- Added Sugar 1.23 g Low Source
- Calcium 96.62 mg Low Source
- Iron 0.62 mg Low Source
- Potassium 463.13 mg Low Source
- Vitamin A 4.38 mcg_rae Low Source
- Vitamin C 0.62 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Onions 🧅