Roast Chicken With Vegetables
"This one is easy on the cook.....and special enough for Company!!"
photo by PaulaG
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 small roasting chicken (each about 2 1/2 lbs)
- 1 large onion, cut into quarters
- 1 large lemon, cut into quarters
- 1 small acorn squash
- 3 -4 carrots
- 3 -4 potatoes
- 1⁄2 - 1 cup chicken broth
- 4 thin leeks (or 2 thick)
- 2 -3 sweet red peppers
- salt
- pepper
directions
- Remove giblets from chicken& discard (or use to make giblet gravy).
- Place chickens into a large shallow roasting pan.
- Tuck onions into cavity; squeeze lemon over chicken& tuck into cavity.
- Peel& seed squash; cut into 2 inch cubes.
- Peel carrots& cut into 2 inch rings.
- Peel& quarter potatoes.
- Scatter these vegetables around the chickens.
- Pour broth over top of everything.
- Bake in the center of a preheated 350F oven for 35 minutes.
- Meanwhile, slice off dark green portions of leeks, leaving the pale green& white portion intact& slice in half lengthwise.
- To wash away the sand, fan the layers under cold running water.
- Seed peppers& cut into cubes.
- Remove chicken from oven, stir vegetables& baste the chicken.
- Scatter leeks& peppers around the chicken and sprinkle with salt& pepper.
- Continue roasting, basting 2 or 3 more times, for another 35 to 45 minutes.
- Remove chickens to a large platter; remove lemon& onions from cavity& discard.
- Pile roasted vegetables around the chickens& serve.
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Reviews
-
hey, this was the first time I was trying to roast a chicken and the recipe was awesome. But since I am Indian, I spiced up the chicken a bit. I made a paste of lemon juice, one tsp chilli powder, 1/4 tsp turmeric powder, salt and pepper and rubbed it into the chicken before roasting. But that was my personal choice. I followed the rest of the recipe as it is and my family just loved it, specially because of the large amount of veggies. Thank you CountryLady for the lovely recipe.... -
Made this today for Sunday Lunch with one larger chicken. Didn't have chicken broth so used stock ( 2 cups) instead. Really tasty and moist chicken achieved without the butter I usually use. I would do this again - in fact I suspect I will always cook my chicken this way. Thanks a lot a good find and addition to my repetoire as a " comfort food" cook. Sheila ( hailing from the UK) -
Oh man was this good!, I made pretty much exactly as stated only I increased the veggies, What a wonderful Sunday dinner, thank you once again...Kitten:)
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For my Designer Thanksgiving Dinner, I decided to cook and serve Country Lady's Roast Chicken with Vegetables, as well as Evenlyn's turkey because I knew a couple of my dinner guests are not fond of turkey...... Selected because the recipe is specifically for two chickens; why do just one? Left overs are always great. (I like having cooked chicken in my refrigerator, for my lunches, and dinners.) I cooked two small chickens in one large LOOK cooking bag, with amazing results. The chickens were cooked well ahead of the turkey, and reheated prior to serving. The skin was nicely browned, chicken meat tender and extremely flavourful with lots of juice for gravy. I love vegetables cooked inside the chicken; it enhances flavours of both chicken and veggies. I packed as many of the veggies inside the chickens; ie. leeks, onion, red peppers. Since I was serving squash for dinner, this item was eliminated from the chicken recipe.... Thanks Marg for being there with your Five Thumbs Up recipe. -
Roasted chicken makes for a great Sunday dinner. I used 1 chicken that weighed in at 3.5 pounds. The squash was seeded and cut into rings instead of peeling and cubing. I used red skinned potatoes that were scrubbed and cut in half. The chicken was moist and nicely seasoned and the vegetables were fork tender. Thanks for a great recipe.
Tweaks
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Made this today for Sunday Lunch with one larger chicken. Didn't have chicken broth so used stock ( 2 cups) instead. Really tasty and moist chicken achieved without the butter I usually use. I would do this again - in fact I suspect I will always cook my chicken this way. Thanks a lot a good find and addition to my repetoire as a " comfort food" cook. Sheila ( hailing from the UK)
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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