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3 votes | 13131 views

This is comfort food at it's best. So easy prepare and everybody loves it.

Prep time:
Cook time:
Servings: 4-6


Cost per serving $4.54 view details


  1. Place a clean chicken into roasting pan. After vegetables and garlic are chopped, mix them all together in a large bowl and drizzle with olive oil , salt, and pepper. Scatter them around the chicken that is in the pan. Drizzle a little more olive oil over the chicken and salt and pepper to taste. Place into a 425 degree preheated oven and bast after the first 30 minutes and then bast every 10-15 minute after that. Do not bast chicken the last 10 minutes of cooking so that the skin can get nice and golden and crispy. Chicken is done when it reaches an internal temperature of 160 degrees. About 1 1/2 hours.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 621g
Recipe makes 4 servings
Calories 975  
Calories from Fat 483 50%
Total Fat 53.57g 67%
Saturated Fat 15.06g 60%
Trans Fat 0.0g  
Cholesterol 400mg 133%
Sodium 431mg 18%
Potassium 1330mg 38%
Total Carbs 5.34g 1%
Dietary Fiber 1.2g 4%
Sugars 2.35g 2%
Protein 110.87g 177%
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  • Mihir Shah
    Made this for a diner party last night. Wonderful! I only basted once and it came out really nice; the skin was crispy. Just the way I like it. Thanks for sharing!
    I've cooked/tasted this recipe!
    This is a variation
    1 person likes this review
    • Su Ling Shih
      tried this recipe last night with a no. 14 chicken with 2 green apples stuffed inside the chicken and basted with butter instead of chicken stock at the first 2 thirty minutes.. yummy!
      I've cooked/tasted this recipe!
      This is a variation


      • ShaleeDP
        February 15, 2017
        im going to try this. i like your recipe.
        • Tracy Rosenberg-Roso
          February 1, 2009
          There are so many sides that you can add to this dish. Jasmine rice, Roasted or mashed potatoes. These go great with the floavors of the roasted onion and carrots. I like to also roast asparagus or saute them for a few minutes with olive oil, garlic, s&p. I never steam asparagus. I like the crispy snap.

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