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Roasted Garlic Chicken with Vegetables


Here's a yummy recipe for roasted chicken -- tender and oh so tasty! 

2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon dried sage
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 chicken, (3+ pounds)
1 teaspoon crushed rosemary
1 cup onion, diced
1 cup celery, diced
2 cups chicken broth

Vegetables:
6-8 red potatoes, cut into quarters
3 sweet potatoes, peeled and cut into chunks
3-4 carrots, peeled and cut into chunks
1 tablespoon olive oil
salt and pepper

Preheat oven to 375 degrees. In a small bowl combine butter, garlic, sage, thyme, and pepper. Loosen the skin from the chicken breast and stuff with 3/4 garlic mixture. Rub the remaining butter mixture on top. Sprinkle with rosemary. Place onion and celery in chicken cavity. Place chicken in roasting pan and pour broth into pan. Cover with lid and roast for 1 hour. 

In large bowl, pour oil over prepared vegetables. Sprinkle with salt and pepper. Mix together until vegetables are coated with oil. Place in baking dish. Pour 1/2 cup of chicken stock over vegetables. Bake for 45-60 minutes until vegetables are tender. Uncover chicken and continue roasting for another 40 minutes until juices run clear. Transfer chicken to serving dish and allow to stand for 15 minutes before serving. Arrange vegetables around the chicken and serve. Serves 6-8. 

Wine Recommendation: Robert Mondavi Fume Blanc

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