Roast Chicken With Vegetables

Roast Chicken With Vegetables
Servings: 6 Prep 15 mins Roast 1 hr 450 Roast 350°F 1 hr 15 mins


  • 1 roasting chicken (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried thyme
  • 1 pound red-skin potatoes, unpeeled, cut into quarters or halves if large
  • 1 10 ounce basket small white onions, peeled
  • 2 large carrots, peeled and cut into thick slices
  • 12 ounces mushrooms, quartered
  • 1/2 cup chicken broth OR: water

Make It

1. Heat oven to 450 degrees F. Dry chicken with paper toweling. Remove excess fat. Sprinkle with salt and pepper inside and out. Place tarragon and thyme in cavity of chicken. Slip tips of chicken wings under bird. Tie legs closely together. Place chicken, breast side down, in roasting pan large enough to hold vegetables heaped around it. Place potatoes, onions and carrots around chicken.

2. Roast in 450 degree F oven for 30 minutes.

3. Lower oven temperature to 350 degrees F. Turn chicken, breast side up. Add mushrooms around chicken in pan. Add chicken broth. Roast another 45 minutes. Insert skewer or fork into thickest part of thigh. If juices run pink or red, roast another 10 to 15 minutes. Remove chicken to platter; let rest 5 to 7 minutes before cutting into portions. Return roasting pan with vegetables to oven for another 15 minutes or until tender.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 399, Fat, total (g): 18, chol. (mg): 14, carb. (g): 20, pro. (g): 38, sodium (mg): 487, Percent Daily Values are based on a 2,000 calorie diet.