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Company-Worthy Roasted Chicken and Vegetables
Company-Worthy Roasted Chicken and Vegetables
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Impress your guests with a flavor-packed roasted chicken and veggies from our Betty Crocker cookbook. Make a tasty gravy from the drippings and explore four unique variations for a new dish every time you cook.
Ingredients:
  • 1 whole chicken (4 1/2 to 5 lb)
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary or thyme
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon pepper
  • 1 bulb garlic, divided into cloves and peeled
  • 1 lemon, cut in quarters
  • 1 pound fingerling potatoes, cut lengthwise in half
  • 4 medium carrots, cut into 1-inch chunks
  • 2 large celery stalks, cut into 1-inch chunks
  • 1 large onion, cut into wedges
Instructions:
  • Preheat oven to 425°F.
  • Prepare the chicken by removing giblets and excess fat. Arrange the chicken on a rack in a shallow roasting pan.
  • Combine oil, rosemary, salt, lemon peel, and pepper in a small bowl. Massage half of the rosemary mixture onto the chicken, inside and out. Stuff the chicken cavity with 6 cloves of garlic and lemon quarters. Optionally, secure the drumsticks to the tail with kitchen string.
  • Combine potatoes, carrots, celery, onion, remaining garlic, and rosemary mixture in a large bowl until vegetables are well coated. Place the vegetables around the chicken. Insert an ovenproof meat thermometer into the thickest part of the thigh without touching the bone. Roast for 1 hour 30 minutes to 1 hour 45 minutes or until the thermometer reads 165°F. Loosely cover with foil and let it sit for 10 to 15 minutes. Carve the chicken and serve on a platter with the vegetables.

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