Amanda'S Roasted Chicken With Vegetables
Amanda's Roasted Chicken with Vegetables offers tender, flavorful chicken infused with herbs, complemented by hearty roasted potatoes, carrots, and onions, perfect for family dinners.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, stir together softened butter, crushed rosemary, salt, pepper, and minced garlic.
- Rub half of the butter mixture over the whole chicken and place it on a rack in a roasting pan.
- Arrange halved potatoes, quartered carrots, and quartered onions around the chicken in the pan.
- Dollop the remaining butter mixture over the vegetables.
- Bake the chicken and vegetables, basting the chicken occasionally, for 2 to 2½ hours until cooked through and golden.
- Sprinkle chopped fresh parsley over the roasted chicken and vegetables before serving.
Tips & Substitutions
For extra flavor, consider adding lemon slices or fresh thyme to the cavity of the chicken before roasting. If you don't have fresh rosemary, dried rosemary can be used as a substitute, but reduce the amount to 1 tsp. If you're short on time, you can also use pre-cut vegetables. This dish pairs beautifully with Aunt Margie'S Sticky Wings for a complete meal.
Serving Suggestions
Serve the roasted chicken alongside a fresh green salad or steamed vegetables for a complete meal. It also tastes great with a side of Cream Cheese Potato Soup for a comforting touch. Drizzle with additional pan juices for added flavor before serving.
Storage & Reheating
Store any leftover roasted chicken and vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through, ensuring the chicken remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Amanda'S Roasted Chicken With Vegetables contains roughly 1293 calories, with 62g protein, 94g carbohydrates, and 82g fat. It is an excellent source of vitamin A (282% of the Daily Value), iron (222% of the Daily Value), and vitamin C (188% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2722mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
It's best to use a thawed whole chicken for even cooking. If you only have a frozen chicken, make sure to thaw it completely in the refrigerator for at least 24 hours before preparing the recipe.
What can I substitute for red potatoes?
You can use other types of potatoes like Yukon Gold or fingerling potatoes. Sweet potatoes are also a great alternative for a different flavor profile, just adjust the cooking time accordingly.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. Additionally, the juices should run clear when pierced. Using a meat thermometer is the most reliable method.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).