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Company-Worthy Roasted Chicken and Vegetables

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Betty Crocker Kitchens
Updated Nov 23, 2023
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This is one of those fabulous recipes you'll want to keep in your hip pocket. Whether you're looking for a comforting idea for Sunday dinner or you've got guests coming for dinner and you want to impress without a lot of fuss, this is the dish you should make! From our Betty Crocker Learn with Betty cookbook, we show you just how easy it is to roast a flavor-packed whole chicken with delicious, beautiful veggies on the side. Look below for how to make a flavorful gravy from the drippings. And try the other four variations, for a different dish, each time you make it!

Company-Worthy Roasted Chicken and Vegetables

  • Prep Time 30 min
  • Total 2 hr 30 min
  • Servings 6
  • Ingredients 12
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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

  • Step 
    1
    Heat oven to 425°F.
  • Step 
    2
    Discard giblets and remove excess fat from chicken. Place chicken on rack in shallow roasting pan.
  • Step 
    3
    In small bowl, stir together oil, rosemary, salt, lemon peel and pepper. Rub cavity and outside of chicken with half the rosemary mixture. Place 6 cloves garlic and the lemon quarters in cavity of chicken. Tie drumsticks to the tail with kitchen string, if desired.
  • Step 
    4
    In large bowl, stir potatoes, carrots, celery, onion, remaining garlic and remaining rosemary mixture until vegetables are coated. Arrange vegetables around chicken. Insert an ovenproof meat thermometer so tip is in thickest part of thigh but does not touch bone. Roast 1 hour 30 minutes to 1 hour 45 minutes or until thermometer inserted into thickest part of thigh reaches 165°F. Cover loosely with foil; let stand 10 to 15 minutes. Carve chicken, place on platter with vegetables.

Nutrition

510 Calories
27g Total Fat
43g Protein
23g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
7g
33%
Trans Fat
1/2g
Cholesterol
130mg
43%
Sodium
570mg
24%
Potassium
920mg
26%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
15%
Sugars
4g
Protein
43g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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