Roasted Chicken with Vegetables

By carvalhohm

Ingredients

• Olive Oil No-Stick Cooking Spray
• 1 (3 to 3 1/2 lb.) fresh whole chicken, giblets removed
• 3 tablespoons 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

Details

Servings 4
Preparation time 40mins
Cooking time 280mins
Adapted from crisco.com

Preparation

Step 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.

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.

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.

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.

*VARIATION*
CHICKEN BREASTS: Substitute 4 to 6 bone-in chicken breast halves (about 3 lbs.) for whole chicken.

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