Oven Roasted Chicken with Vegetables

Oven Roasted Chicken with Vegetables


QuantityUnitIngredient NameProcessing/Notes
1/2teaspoon(s)garlic powder
4-5pound(s)whole thawed roasting chicken
4-6medium potatoespeeled and quartered
3medium carrotsquartered
1large onionchopped

In a small bowl combine the salt, pepper, thyme, sage and garlic powder.  Rub the chicken with some of the mix.  Place chicken breast side down in a roasting pan or Dutch oven.  Arrange vegetables around the chicken.  Add the water and sprinkle with remaining seasoning mixture.  Cover pan with foil or lid.  I usually cover the chicken with a piece of parchment paper first if I am using foil.  

Bake in a 350 degree oven about 1 3/4 hours or until chicken and vegetables are tender.  For a really tender bird, try 325 degrees for about 2 1/2 hours.  The time will also vary depending on the size of your chicken.  When it is done, the meat will be easy to pierce with a form and the juices will run clear.  The remaining juices and any remaining meat make a fantastic base for chicken soup.

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