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Roasted Chicken and Vegetables

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Roasted Chicken and Vegetables

3 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Roasted Chicken and Vegetables
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 422kcal


  • 1 pound chicken, 3 lb roaster
  • 6 medium carrot
  • 4 stalk celery
  • 3 medium russet potato
  • 3 medium onion
  • 2 tablespoon butter, unsalted
  • 3 teaspoon thyme, fresh

Serve With

  • 4 cup spinach
  • 1 medium apple
  • 4 tablespoon vinegar, balsamic


  • Preheat the oven to 375 degrees F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
  • In a shallow roasting pan, place the chicken with the breast side up. Roast chicken uncovered for 45 minutes.
  • While the chicken is roasting, peel the carrots and potatoes and cut them and the celery into 1-inch pieces. Peel the onions, and cut into wedges.
  • Remove the chicken from the oven. Spread the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. Stir the thyme into the butter, then drizzle over the chicken and vegetables.
  • Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer until the vegetables are tender when pierced with a fork.
  • Carve chicken and serve with the vegetables along with a side salad of greens, chopped apple, and vinegar.
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Calories: 422kcal | Carbohydrates: 38g | Protein: 45g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 140mg | Sodium: 240mg | Fiber: 6g | Sugar: 11g

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