a straightforward one-dish recipe. a collection of award-winning recipes that I’ve combined from various online sources. You are welcome to make small substitutions to make it your own.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 4 red potatoes, cut into large cubes
- 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
- 1 stalk celery, cut diagonally into bite-size pieces
- 1 sweet onion, sliced – divided
- 1 (4.5 pound) whole chicken
- salt and ground black pepper to taste
- garlic powder, or to taste
- ½ cup cubed margarine, divided
- 1 large lemon, sliced
- 1 teaspoon minced garlic
- 1 stalk celery, cut into 3 pieces
- 1 ⅔ tablespoons minced garlic
Instructions
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts
| Calories | 754 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 6 g |
| Protein | 50 g |
| Saturated Fat | 11 g |
| Sodium | 414 mg |
| Sugars | 7 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty. We did cook it at 400. We kept it covered for 1 hour then cooked for another 45 uncovered. Juicy, fell off the bone and the veggies were perfect.
Great . Love the way the veggies and potatoes carmelized in the pan. Made a delicious gravy by removing chicken from pan to a large cutting board, and removing veggies to bowl using slotted spoon to reserve all juices in pan. Remove all veggies from chicken cavity and add to pan with juices, but discard lemon slices. In a cup or bowl, stir two table spoons of flour (I used casava to avoid gluten) into one cup chicken broth and stir till smooth. Add flour/broth mixture to pan drippings and stir over high heat until smooth and emulsified. Add any additional chicken juices from your cutting board. Stir in additional chicken broth to thin gravy to desired consistency. I added about another cup of broth. Add salt to taste. Run the finished gravy though a strainer and you will have a delicious , rich, brown gravy that compliments this meal perfectly. We also used butter vs. margarine, and Yukon gold potatoes instead of red potatoes. Definitely worthy of serving to company. The key is to not overcook the chicken!
Great dish! I have made this several times for many different people and everyone loves it! Chicken is tender. Whole meal is delicious! I did add more vegetables, which is needed and used butter instead of margarine.
We all loved it made no changes didn’t have to! Make it you all will love it!
Came out amazing, was my first try at roasted chicken! I put thin slices of lemon underneath the skin to add extra flavor!
Absolutely delicious! Used real butter instead of margarine, covered the chicken and vegetables for 45 minutes then uncovered the last hour. Everyone loved this dish!
My husband is not a fan of chicken and he really liked this dish. The chicken was moist and I loved the one pot meal. The skin on the chicken did not get as crispy as I anticipated so next time I will rub the chicken with either olive oil or butter. I also added fresh rosemary and fresh Thyme to the chicken cavity while cooking.
For most of us who love food, there is far more to it than the physical sensation involved. There is a visceral reaction that transports us to a different place and time. This wonderful meal took me back 50 plus years to my mother’s table. I can give no greater praise. Thank you.
It was so easy and delicious. This is my new go to for baked chicken!
Great easy recipe
Loved it! Veggies were delicious. Will definitely make it again
i added a sprinkling of Italian seasoning and some basil to the chicken just as it went into the oven. turned out perfect and was delicious. will definately make this again.
Nice easy dish that was very good! Loved how the veggies crimped on top but were so moist from the chicken juices! Thanks for the great meal!!!
I left out the lemon because I didn’t have it on hand but I’m so impressed with this recipe! Those veggies were incredible. The only addition I made was some chicken bouillon, salt, and pepper when I tossed the veggies with olive oil. I tucked the margarine under the chicken skin. FABULOUS.
This is a great recipe for chicken. The vegetables cooking in the drippings are extra special. I added 2 small peeled sweet potatoes, life changing.
No for the first time I like to try the recipe just as it is , and the see for next time 😀
Delicious!!!!!
Only addition I did was to put packaged Poultry spices on top of the chicken. House smells amazing.
Excellent moist chicken. I used much less butter than called for, maybe 1/4 c including some put under the skin. Six pound chicken done in 1 hour and 50 minutes. Will make again.
Wonderful! I used small whole red potatoes instead of cut potatoes. I did not use a cast iron skillet, but just put all in my roaster and cooked uncovered. I added a few sprigs of rosemary, thyme and sage on top of the veggies. It was simple and delicious!
Very yummy and no need to keep checking on it or basting it. I cooked it for exactly 1 hour 45 min never touching it and it came out perfect!!