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Roasted Chicken with Vegetables
Prep Time:30 min
Cook Time:1 hrs
Yield:6 to 8 servings

INGREDIENTS:

  • Crisco® Olive Oil No-Stick Cooking Spray
    •
  • 1 (3 to 3 1/2 lb.) fresh whole chicken, giblets removed
    •
  • 3 tablespoons Crisco® 100% Extra Virgin Olive Oil
    •
  • 1 teaspoon salt
    •
  • 1/2 teaspoon ground black pepper
    •
  • 1/2 teaspoon garlic powder
    •
  • 1 teaspoon dried basil leaves
    •
  • 6 to 8 small red potatoes, cut into 1-inch chunks
    •
  • 4 ribs celery, cut diagonally into 1-inch slices
    •
  • 3 medium carrots, sliced into 1/4-inch rounds
    •
  • 1 medium onion, cut into 1/2-inch wedges
    •

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 375°F. Coat 9-inch square baking dish with no-stick cooking spray. Rinse chicken and pat dry. Place breast side up in dish. Whisk olive oil, salt, pepper, garlic powder and basil in small bowl. Reserve 1 1/2 tablespoons for vegetables. Brush chicken with half the remaining olive oil mixture. Roast 30 minutes.

  2. 2.
    COAT 13 x 9-inch baking dish with no-stick cooking spray. Combine potatoes, celery, carrots and onion. Toss with reserved 1 1/2 tablespoons olive oil mixture until coated. Spread in single layer in prepared pan. Cover with foil.

  3. 3.
    REMOVE chicken from oven. Increase oven temperature to 450°F. Baste chicken with remaining olive oil mixture. Place both dishes in oven when oven reaches 450°F.

  4. 4.
    ROAST 20 minutes. Remove foil from vegetables. Roast 10 minutes more or until chicken registers 170°F on meat thermometer and vegetables are tender. Allow to rest 10 minutes before carving.

  5.  
    VARIATIONS

  6. 1.
    CHICKEN BREASTS: Substitute 6 to 8 bone-in chicken breast halves (about 3 1/2 lbs.) for whole chicken.

  7. 2.
    SEASONING: Other dried herbs, such as oregano leaves or Italian seasoning, may be used in place of basil.

    8.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/6 of recipe), Calories 470 (Calories from Fat 200), Total Fat 22g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 95mg, Sodium 550mg, Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 5g), Protein 33g; Percent Daily Value*: Vitamin A 110%, Vitamin C 40%, Calcium 6%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Roasted Chicken with Vegetables 4.8 5 37 44
Good Recipe I love that everything in the Roasted Chicken with Vegetables cooks in one pan. April 6, 2013
Takes time but was very good. I followed the instructions (almost). Did not exactly match the times. But, the turkey was very good. The flavors was very tasty. My whole family enjoyed. But, it was not a put it in the over take it out recipe soooo April 5, 2013
succulent very easy and super moist, i would recommend this to anyone April 4, 2013
Very easy and good very easy to make and tasted great family loved it March 25, 2013
This recipe was delicious I made this for my husband and daughter they loved it, everything was season just right. I always have trouble with my seasoning until I tried this recipe. March 24, 2013
Great Nice savory flavors for a family get together on a Sunday or a cold winter evening. Healthy too! March 24, 2013
Family Gathering This was a big hit with my family. The chicken is juicy and tender and the vegetables were very tasty. I think we are all on a diet, so this was devoured. March 20, 2013
MMmmhhhhmmmm Good I'm not a fan of chicken but this was pretty good, My husband is a fan of chicken, he enjoyed even ate the white meat. Nice and juicy, moist!!!!!!! March 20, 2013
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Roasted Chicken with Vegetables