The Pioneer Woman Tasty Kitchen
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Roasted Whole Chicken with Lemon Veggies

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Level: Easy

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Description

The ultimate one-dish meal! Tender, crispy chicken roasted with lemony herbed vegetables. Simple and perfect for Sunday dinner or busy weeknights!

Ingredients

  • 1 whole (5 To 6 Lb. Size) Chicken
  • ½ pounds Baby Carrots
  • 4 stalks Celery
  • 8 whole Yellow Potatoes
  • 1 whole Sweet Onion
  • FOR THE LEMON MARINADE:
  • ¼ cups Lemon Juice
  • ½ cups Olive Oil
  • 2 Tablespoons Dried Rosemary
  • 2 Tablespoons Dried Oregano
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Black Pepper

Preparation

Heat oven to 375ºF with oven rack at lowest level.

Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12 x 18.

In a large mixing bowl, prepare the lemon marinade. Whisk lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside.

Rinse baby carrots. Wash celery and cut into 2-inch chunks. Wash yellow potatoes and slice in half lengthwise (no need to peel!). Clean onion and cut into 1-inch chunks. Place veggies in lemon marinade and toss to coat.

Arrange veggies around the chicken. Baste chicken with remaining marinade.

Bake at 375ºF for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180ºF for well done.

Serve with tossed green salad.

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