Roast Chicken With Potatoes, Carrots & Asparagus

I have never really tried to roast a chicken, which is really surprising considering the number of roasted turkey dinners I’ve cooked  for Thanksgiving. I found a wonderful recipe in Cooking Light Magazine and finally decided to a roast chicken.

The results were phenomenal! My kids were eating the veggies right out of the pan. I cant believe I’ve waited this long to try something this simple. This is definitely going to become a new favorite. It really is easy to do and looks so impressive! I changed the original Cooking Light recipe around a bit – I added stuffing to the recipe and roasted potatoes, onions, asparagus and carrots along with the chicken.

Roast Chicken With Potatoes, Carrots & Asparagus

Roast Chicken With Potatoes, Carrots & Asparagus

One chicken serves 4-5 people


1  (4-pound) roasting chicken

2 teaspoon salt, divided

2 teaspoon freshly ground black pepper, divided

Cooking spray

2 tablespoons butter, melted

6-7 potatoes, quartered ( any kind such as red, fingerling, white)

3-4 onions quartered

1 bunch of asparagus stalks trimmed

3-4 carrots chopped into 2 inch pieces

Stuffing Ingredients

5 slices of stale bread chopped into cubes

2 onions finely chopped

3 cup of mushrooms finely chopped ( use any of your favorite mushrooms)

5-6 stalks of celery finely chopped

I bunch chopped parsley

Gravy Ingredients

3-4 tablespoons flour

One (14-ounce) can fat-free, less-sodium chicken broth, divided

Pan drippings

Salt & pepper to taste


Stuffing Recipe

  • In a large pot heat 3 tablespoons of olive oil.
  • Add chopped onion and celery and cook until softened but not brown (about 10 mins).


  • Add the mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min).
  • Add in the chopped stale bread.
  • Mix well and add parsley, salt & pepper.


Roasting the Chicken

  • Remove and discard giblets and neck from chicken.
  • Rinse chicken with cold water; pat dry.
  • Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Combine 1-teaspoon salt and 1-teaspoon pepper; rub under loosened skin and over the breast and drumsticks.
  • Use your fingertips and rub some melted butter or olive oil all over the chicken , under the skin and inside the cavity.
  • Lift wing tips up and over back tuck under chicken.
  • Stuff the chicken with stuffing.


  • Tie legs together with string.
  • Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.
  • Combine remaining 1/2-teaspoon salt, remaining 1/4-teaspoon pepper, butter, onions, and potatoes in a large bowl; toss well to coat.
  • Arrange onion mixture around chicken on rack.

Roast Chicken With Potatoes, Carrots & Asparagus

  • Place rack in pan. Bake at 425° for 20 minutes.
  • Reduce oven temperature to 325° (do not remove pan from oven).
  • Bake an additional 1-hour.
  • About 15 minutes before removing the chicken from the oven, add the asparagus and carrots to the potato and onions mixture at the base of the roasting pan.


  • Roast the chicken until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 180°.
  • Set chicken and veggies aside; cover and keep warm.



3-4 tablespoons flour

One (14-ounce) can fat-free, less-sodium chicken broth, divided

Pan drippings

Salt & pepper to taste

  • Place a zip-top plastic bag inside a 2-cup glass measure.
  • Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
  • Seal bag; carefully snip off 1 bottom corner of bag.
  • Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat.
  • Combine flour and 1/2 cup broth in a small bowl, stirring with a whisk.
  • Add flour mixture and remaining broth to saucepan.
  • Bring to a boil over medium-high heat.
  • Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk.


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