Dinner

Roast Chicken with Veggies is for Dinner.

Roast Chicken with Veggies takes 20 minutes to prepare.

Roast Chicken with Veggies takes 60 minutes to cook.

Roast Chicken with Veggies makes 8 servings.

The ingredients for Roast Chicken with Veggies are:

1 4 pound chicken left whole or cup up, skin removed after cooking
4 large carrots, peeled and cut into big chunks
4 large celery stalks, washed, peeled and cut into big chunks
3 large onions, peeled and cut into big chunks
5 med potatoes, washed and cutinto big chunks
8 tbsp of margarine
1 tbsp of dried rosemary
1 tbsp poultry seasoning
1 tsp black pepper
1/2 tsp salt sense

The nutritional count is for skinned, chicken after cooking. If you leave the skin on and eat, the counts will be higher.

Here is how you make Roast Chicken with Veggies:

Preheat oven to 500 degrees, if leavng skin on chicken if not preheat to 400 degrees. Mix butter with seasonings. If leaving the skin on the chicken, rub the margarine mixture underneath the skin and all over the chicken. If cutting the chicken up before cooking, rub margarine over each piece of chicken. Rub some of the margarine mixture in the bottom of a 9 x 13 pan. Cut up vegetables in desired chunks. Place chicken on top of vegetables. Roast in oven about 10 minutes on 500 degrees to crisp and sear skin if leaving on chicken. After 10 minutes turn oven to 400, cover with foil and bake for another 50 minutes or until juices run clear.If not preheat oven to 400, cover chicken with foil and bake for about an hour, or until juices run clear. Serving Size: Makes 8 servings, 1 piece of chicken and 1 cup vegetablesNumber of Servings: 8Recipe submitted by SparkPeople user ALANSBUTTERBEAN.

The nutritional information for Roast Chicken with Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 330.2

• Total Fat: 9.6 g
• Cholesterol: 64.6 mg
• Sodium: 333.0 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 5.8 g
• Protein: 25.8 g

The dietary needs meet for Roast Chicken with Veggies is Low Fat