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Roasted Vegetable Chicken

Payne Caitlyn
A whole roasted chicken with carrots, celery, onion, and potatoes. This dish is hearty and delicious on a cold evening - or any time!
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Prep Time 15 minutes
Cook Time 2 hours
Additional Time 10 minutes
Total Time 2 hours 25 minutes
Course Main Dishes
Servings 8
Calories 459 kcal

Ingredients
  

  • 1 4 pound whole chicken
  • salt and pepper to taste
  • 6 whole onions
  • 6 potatoes peeled
  • 4 carrots cut into 2 inch pieces
  • 4 stalks celery chopped
  • 1 cup water

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C).
  • 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.
  • 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). Allow chicken to rest for 10 minutes before carving.