Recipe By sal
Published Feb 22nd
Prep 15m Cook 2h Additional 10m Ready In 2h 25m
Servings 8 servings Calories 458.6

A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!

Recipe Ingredients

  • 1 (4 pound) whole chicken
  • salt and pepper to taste
  • 6 whole onions
  • 4 carrots, cut into 2 inch pieces
  • 4 stalks celery, chopped
  • 6 potatoes, peeled
  • 1 cup water

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
  3. 3 Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.

Nutrition Facts

  • Calories 458.6
  • Carbohydrate 39.7 g
  • Cholesterol 97 mg
  • Fat 17.4 g
  • Fiber 6.2 g
  • Protein 35.2 g
  • Saturated Fat 4.9 g
  • Sodium 147.8 mg
  • Sugar 6.8 g


  1. This was a great basic roasted chicken recipe. I changed it a bit to add more flavor. I used chicken broth instead of water and I put onions inside the chicken cavity. I also added a couple tablespoons of butter to the broth and another 1/2 tablespoon inside the chicken. Try rubbing chicken with some - Read more ...
  2. This was a big hit with my husband and my 2 year old! I started by rubbing the inside & out of the skin with butter and then with a basting brush I painted on a nice coat of extra virgin olive oil. I used diced red potatoes half a bag of peeled baby carrots - Read more ...
  3. This came out fantastic! I did make some changes, though. As suggested by another reviewer, I rubbed the chicken with the "Roast Sticky Chicken-Rotisserie Style" spices, minus the thyme, since my husband won't eat that, and added more garlic. I also added mini red potatoes, sweet potatoes, parsnip, baby carrots, and more onion, all chopped - Read more ...
  4. I am giving this 5 stars because of it's simple goodness. This isn't a "fancy" meal but it is oh so good. It was great to watch my family go back for seconds. Hubby requested that we have it every week! I would suggest seasoning vegetables well and using chicken broth in place of water. - Read more ...
  5. Made this 11/6 - Used potatoes carrots asparagus chicken legs. Cooked @ 375 for about 40 minutes coverd. Then backed another 20 minutes @ 450 uncovered to crisp the chicken. Came out really good!:)
  6. Wow this was SO good! My family loved this and I was told it was the best meal I'd ever made. I did make three minor changes from the basic recipe. I used chicken stock instead of water (which I highly recommend) and I covered the chicken with the spice mixture from "Roast Sticky Chicken-Rotisserie - Read more ...
  7. I oiled the chicken first and added thyme and rosemary also used chicken stock instead of water and made gravy from leftover juices -- very flavorful very moist.
  8. I used chicken broth instead of the water and it still lacks something. Otherwise it makes such an easy healthy dish.
  9. This recipe is easy and it tastes Great! Just the way I like it.

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