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A whole roasted chicken with carrots, celery, onion, and potatoes. This dish is hearty and delicious on a cold evening — or any time!
Ingredients
- 1 (4 pound) whole chicken
- salt and pepper to taste
- 6 whole onions
- 6 potatoes, peeled
- 4 carrots, cut into 2 inch pieces
- 4 stalks celery, chopped
- 1 cup water
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Season chicken with salt and pepper; place in a large roasting pan. Arrange onions, potatoes, carrots, and celery around chicken. Pour water into the pan. Cover the pan tightly with aluminum foil.
Step 3
Roast in the preheated oven, basting occasionally, until chicken is golden brown, about 2 hours; remove aluminum foil for the last 30 minutes of cooking. An instant-read thermometer inserted into a thigh should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes before carving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 459 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat5g | 25% |
| Cholesterol97mg | 32% |
| Sodium148mg | 6% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber6g | 22% |
| Total Sugars7g | |
| Protein35g | |
| Vitamin C40mg | 202% |
| Calcium74mg | 6% |
| Iron3mg | 18% |
| Potassium1230mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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