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Home Recipes Ingredients Meat & Poultry Chicken

Roast Chicken with Vegetables

Name: Roast Chicken with Vegetables
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings.
Ingredients: 1 tablespoon all-purpose flour; 1 large oven roasting bag; 8 small red potatoes, halved; 6 medium carrots, cut into 2-inch pieces; 6 half-ears frozen corn on the cob, thawed; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/4 teaspoon paprika, divided; 1 medium onion, quartered; 3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed; 1 roasting chicken (6 to 7 pounds); 2 tablespoons olive oil; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 1-1/4 hours + standing

Makes

6 servings

Updated: Jun. 30, 2023

Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen

Roast Chicken with Vegetables Recipe photo by Taste of Home

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Ingredients

1 tablespoon all-purpose flour
1 large oven roasting bag
8 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
6 half-ears frozen corn on the cob, thawed
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon paprika, divided
1 medium onion, quartered
3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed
1 roasting chicken (6 to 7 pounds)
2 tablespoons olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Directions

Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan.

Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken.
Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.

Test Kitchen Tips

When corn is in season, use fresh!

After roasting, carve your chicken like a pro to impress your guests. Here's how.

Nutrition Facts

1 serving: 711 calories, 37g fat (10g saturated fat), 179mg cholesterol, 615mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 61g protein.

Roast Chicken with Vegetables

Ingredients

Directions

Nutrition Facts

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