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Roasted Chicken and Vegetables
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Roasted Chicken and Vegetables

Ingredients

  • one 5 lb Roasting Chicken
  • 2 medium sweet potatoes, quartered
  • 1/2 large onion, sliced into strips
  • 1 small bag frozen lima beans
  • 2 cups broccoli florets
  • 1/2 cup red peppers
  • 1/2 cup green peppers
  • Chicken broth enough to almost cover vegetables
  • 3 cloves garlic, whole with skins removed
  • 3 Tablespoons butter
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees.
    Rinse your roasting chicken inside and out, pat dry. Lift the skin on top of the chicken and smear butter all over the surface.  Lay the skin back down and  butter the entire chicken. Salt and pepper the chicken inside and outside. Place it in a roasting pan,, roast about 21/3 to 3 hours.
    Remove the chicken from the oven, place all the vegetables into the bottom of the pan. Pour enough chicken broth into the pan to almost over the vegetables. Salt and pepper the vegetables. Place the pan back into the oven, roast for another 21/2 hours or until chicken is golden brown and completely cooked. Remove from the oven, serve.