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Ingredients
- 6 small red potatoes
- 1 cup baby carrots
- 1/2 medium onion, cut into wedges
- 1 (4-5 pound) roasting chicken (giblets and neck discarded)
Details
Preparation time 15mins
Adapted from ajc.com
Preparation
Step 1
Heat oven to 375 F degrees. Coat a bundt pan with cooking spray.
Place potatoes, carrots and onion around center of pan.
Remove excess skin from chicken and any fat around the neck.
Position the chicken in pan with cavity of chicken over center hole. Coat chicken with cooking spray. Set the pan on a rimmed balking sheet lined with foil to catch any drippings.
Bake chicken and vegetables 1 1/4 to 1 1/2 hours or until temperature of thigh is 180 degrees. Remove chicken to cutting board; tent with foil and let stand 5 minutes. Drain vegetable an serve with chicken.
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