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Classic Roasted Chicken & Vegetables
Courtesy of Schnucks
Servings: 4
Prep Time: 20 Min.
Cook Time: 80 Min.
What you need:
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+ 1 Schnucks Natural whole chicken (about 4 lb.)
+ 1 tsp. salt, divided
+ 1/2 tsp. ground black pepper, divided
+ 1 whole head garlic
+ 1 small lemon
+ 1 large red or yellow onion
+ 1 lb. carrots, peeled and cut into 1- 1/2-in. pieces or 2-1/2 c. Schnucks baby style carrots
+ 1 bag (1 lb.) Schnucks B-size red potatoes, each cut in half
+ 2 Tbsp. olive oil
What to do:
1.Preheat oven to 425°F. Remove and discard giblets and neck from chicken. Rinse chicken with cold running water; pat chicken dry with paper towels inside and out. Sprinkle 1/4 tsp. each salt and pepper inside cavity.
2. Remove loose papery skin from head of garlic. Cut garlic and lemon in half, then place inside cavity. Sprinkle 1/4 tsp. each salt and pepper on outside of chicken. if desired, tie legs together with string and fold wing tips under back of chicken so they stay in place.
3. Cut onion in half, then cut each half through stem end into 1-in. wedges.
4. IN large roasting pan, toss carrots, potatoes and onion with oil and remaining 1/2 tsp. salt. Place chicken over vegetables. Roast chicken 1 hr. 20-30 min. or until instant-read thermometer inserted into the thickest part of thigh reaches 165°F and juices run clear when thigh is pierced with tip of knife.
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