One-Dish Roasted Chicken Dinner With Potatoes Recipe

Name: One-Dish Roasted Chicken Dinner With Potatoes and Carrots
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4
Ingredients: For the Chicken:; 1 (4 pound) chicken (halved or quartered); 1 clove garlic (mashed and minced); 1 tablespoon butter; Pinch of freshly ground black pepper; For the Vegetables:; 1 1/2 to 2 pounds potatoes (cut into 1-inch chunks); 4 to 6 carrots (cut into 2-inch pieces, halved, or quartered crosswise if very thick); 3 to 4 ribs celery (cut into 2-inch pieces); 2 tablespoons extra virgin olive oil; 3 cloves garlic (mashed and minced); Pinch of salt and pepper; 1 cup chicken broth

Prep: 25 mins

Cook: 80 mins

Total: 105 mins

Servings: 4 servings

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This tasty chicken is a whole meal in one dish, making it ideal for a busy weekend or weekday meal. It's economical, too.

Cut a broiler-fryer chicken into halves or quarters and roast it along with the vegetables. Garlic, olive oil, and basic seasonings flavor the chicken and vegetables. Yum!

For the Chicken:

1 (4-pound) chicken, halved or quartered
1 clove garlic, mashed and minced
1 tablespoon unsalted butter
1 pinch freshly ground black pepper

For the Vegetables:

1 1/2 to 2 pounds potatoes, cut into 1-inch chunks
4 to 6 carrots, cut into 2-inch pieces, halved, or quartered crosswise if very thick
3 to 4 stalks celery, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, mashed and minced
Salt, to taste
Freshly ground black pepper, to taste
1 cup chicken broth

Heat oven to 425 F.
Lightly oil a roasting pan.
Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin of the chicken and rub some of the butter and garlic under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan.
Combine the potatoes, carrots, and celery in a bowl. Toss with the olive oil and 3 cloves of minced garlic.
Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.
Roast the chicken, basting occasionally, for about 1 1/4 to 1 1/2 hours or until a food thermometer inserted into the meaty part of the thigh registers at least 165 F.* Add more chicken broth, if needed.

*According to foodsafety.gov, chicken must be cooked to at least 165 F is measured on a food thermometer inserted in a thick part of the chicken, not touching bone or fat.

How to Cut Up a Chicken

To cut a chicken into halves, cut out the backbone (discard it or freeze it for stock or soup). Slice through the center of the breast to make 2 halves.
For quarters, separate the leg and thigh from the chicken; cut through the hip socket. Then cut the backbone out and slice the breast in half. You'll have 2 whole legs (with thighs) and 2 split breasts with wings attached.

Nutrition Facts (per serving)
1337	Calories
70g	Fat
57g	Carbs
116g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	1337
% Daily Value*
Total Fat 70g	89%
Saturated Fat 19g	97%
Cholesterol 435mg	145%
Sodium 823mg	36%
Total Carbohydrate 57g	21%
Dietary Fiber 8g	29%
Total Sugars 6g
Protein 116g
Vitamin C 29mg	143%
Calcium 143mg	11%
Iron 10mg	57%
Potassium 2460mg	52%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.