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.

Step: 1

Preheat oven to 385 degrees F (196 degrees C).

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Per Serving: 754 calories; protein 50.4g; carbohydrates 36.2g; fat 45.6g; cholesterol 145.5mg; sodium 413.9mg.

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