Home-Style Roasted Chicken with Vegetables

Home-Style Roasted Chicken with Vegetables

Recipe Rating: 3.21682
Serves 6
Enjoy the inviting aroma of roasted chicken infused with a subtle zest of lemon and fragrant rosemary. Yam, carrots and red potatoes bring seasonal color and nutrition to this deliciously tender chicken dish. Serve with a fresh green salad and dinner rolls, if you like.
  • 1 lemon
  • 2 sprigs rosemary
  • 1 (4- to 5-pound) whole chicken
  • 10 small red potatoes, halved
  • 3 large carrots, cut into large chunks
  • 1 yellow onion, cut in 6 wedges
  • 1 (1/2 pound) yam, peeled and cut into large chunks
  • 1 cup low-sodium chicken broth
  • 1 cup white wine
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Preheat the oven to 425°F.

Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into the cavity of the chicken. Truss chicken with butchers' twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, and yams around the chicken. Pour both and wine over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.

Reduce the oven to 350°F. Remove foil and set aside for later use. Continue to roast chicken, basting periodically, until the juices run clear or until an instant-read thermometer inserted into thickest part of the breast reads 180°F, about 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more.

Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.
Nutritional Info: 
Per Serving: 830 calories (350 from fat), 39g total fat, 10g saturated fat, 170mg cholesterol, 440mg sodium, 63g carbohydrates, (7 g dietary fiber, 7g sugar), 48g protein.
Special Diets: 

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