ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- 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 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
RANCH-BRINED ROAST CHICKEN AND VEGETABLES
In this recipe, you brine and season a family-sized roaster with ranch dip mix for a deep, rich flavor.
Provided by JackieOhNo
Categories Whole Chicken
Time 4h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 2-1/2-quart microwave-safe bowl, microwave 2 cups water on High in 1-minute intervals until just boiling. Stir in sugar and salt until dissolved. Reserve 1 T. dip mix; stir remaining mix into liquid mixture. Stir in 6 cups water and 2 T. dill; cool mixture to room temperature. Place chicken in 2-gallon plastic food storage bag in large bowl.
- Pour liquid mixture over chicken; seal bag. Refrigerate at least 4 hours but no longer than 8 hours.
- Preheat oven to 350 degrees. Remove chicken from brine; discard brine; pat chicken dry. Place chicken in shallow roasting pan; sprinkle with 1 t. reserved dip mix. Roast 1 hour.
- In bowl, toss potatoes and carrots with oil and remaining 2 t. dip mix until coated; arrange around chicken in pan. Roast until meat thermometer inserted into thickest part of thigh away from bone registers 180 degrees and vegetables are tender, 45 minutes to 1 hour. Transfer to chicken platter; sprinkle with 1 t. of remaining dill. Let stand 10 minutes before carving. Toss vegetables with remaining 2 t. dill; serve vegetables with chicken.
Nutrition Facts : Calories 853.5, Fat 51.2, SaturatedFat 13.9, Cholesterol 213.9, Sodium 9706.2, Carbohydrate 44.3, Fiber 3.4, Sugar 29.5, Protein 52.4
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