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Roast Chicken and Vegetables
Roast Chicken and Vegetables
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
145 minutes
Impress with a magnificent roast chicken with vegetables.
Ingredients:
  • 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
  • 0.5 cup cubed margarine, divided
  • 1 large lemon, sliced
  • 1 teaspoon minced garlic
  • 1 stalk celery, cut into 3 pieces
  • 1.6666667461395 tablespoons minced garlic
Instructions:
  • Preheat oven to 385°F (196°C) for the perfect cooking temperature.
  • In a large bowl, drizzle olive oil over potatoes, carrots, bite-size celery pieces, and 3/4 of the sliced onion, tossing to coat. Reserve remaining onion. Transfer the coated vegetables to a large cast iron skillet.
  • Prepare the chicken by rinsing and drying it completely. Season inside and out with salt, black pepper, and garlic powder. Stuff the cavity with onion slices, margarine, lemon slices, minced garlic, and celery pieces.
  • Position the chicken over the oiled vegetables, then delicately sprinkle the 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 a hot oven until the skin turns golden and crispy, the veggies are tender, and the meat thermometer reads 165°F (75°C) when inserted into the thigh, around 1 hour and 45 minutes. Rest the chicken for 10 minutes before slicing and serving with the vegetables.

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