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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 754 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 (4.5 pound) whole chicken
• garlic powder, or to taste
• 4 red potatoes, cut into large cubes
• 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
• 1 stalk celery, cut diagonally into bite-size pieces
• 1 sweet onion, sliced - divided
• ½ cup cubed margarine, divided
• 1 large lemon, sliced
• 1 stalk celery, cut into 3 pieces
• 1 ⅔ tablespoons minced garlic

Recipe Instructions

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.