Roasted Chicken with Vegetables

Roasted Chicken with Vegetables
Roasted Chicken with Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/3

    cup olive oil

  • 1/4

    cup lemon juice

  • 1

    tsp salt

  • 1/2

    tsp dried oregano

  • 1/4

    tsp pepper

  • 1

    (3 1/2- to 4-pound) whole chicken

  • 2

    carrots, coarsely chopped

  • 2

    celery ribs, coarsely chopped

  • 1

    medium onion, coarsely chopped

  • 1

    cup chicken broth

Directions

Stir together first 4 ingredients. Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour oil mixture over chicken. Cover or seal, and chill 8 hours. Remove chicken from marinade, discarding marinade. Fold wings under, and tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrot, celery, and onion around chicken; add chicken broth to pan. Bake at 425° for 1 hour or until meat thermometer inserted into chicken thigh registers 180°.

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