Classic Roast Chicken and Vegetables
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Classic Roast Chicken and Vegetables

Classic Roast Chicken and Vegetables

Serves 4 | Prep/Cook Time: 1 Hr 45 Min
  • Calories 422
  • Protein 23g
  • Sodium 993mg
  • Sat.Fat 6g
  • Sugar 7.5g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 422
% Daily Value*
Total Fat 24g 37 %
Saturated Fat 6g 30 %
Cholesterol 95g 32 %
Sodium 993mg 41 %
Total Carbs 28g 9 %
Dietary Fiber 4g 17 %
Sugars 7.5g
Protein 23g
Vitamin A 71%
Vitamin C 35%
Calcium 6%
Iron 35%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 PERDUE® OVEN STUFFER® Whole Chicken or PERDUE® Fresh Whole Chicken
1/2 cup chicken stock
1 lemon, halved
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
4 medium red potatoes, quartered
2 medium carrots, peeled and cut into 2-inch chunks
2 parsnips, peeled and cut into 2-inch chunks
2 medium sweet onions, quartered
4 cloves garlic, peeled
1 tbsp dried rosemary
1 Pre-heat oven to 400°F.

TIP: Don't have parsnips? Substitute with sweet potatoes. Recipe inspired by Marie, Perdue Recipe Developer.

2 Place the whole roaster on a plastic or dishwasher safe cutting board.
3 Tuck the wings under the chicken to keep from burning.
4 Rub the chicken skin with the cut lemon and then drizzle with 2 tablespoons of olive oil.
5 Sprinkle the cavity of the chicken with a squeeze of the lemon halves, 1 teaspoon salt and 1/2 teaspoon pepper. Place lemon halves inside the chicken cavity.
6 Place the chicken in a large roasting pan.
7 In a large bowl, toss together the potatoes, carrots, parsnips, onions, garlic, remaining 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the rosemary.
8 Arrange the vegetables around the chicken in the roasting pan and then add the chicken stock.
9 Place the lid on the roasting pan, and place in the oven. Roast for about 1 hour, remove the lid and continue roasting for another 1/2 hour or until vegetables are tender and the chicken is golden brown and registers 160 to 165 F on a meat thermometer.
10 Transfer the chicken to a platter and let rest for 20 minutes.
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Serves 4

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