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Roast Chicken and Vegetables

Roast Chicken and Vegetables Recipe

  • 2 tablespoons olive oil
  • 4 red potatoes, cut into large cubes
  • 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
  • 1 stalk celery, cut diagonally into bite-size pieces
  • 1 sweet onion, sliced - divided
  • 1 (4.5 pound) whole chicken
  • salt and ground black pepper to taste
  • garlic powder, or to taste
  • 1/4 cup margarine
  • 1 large lemon, sliced
  • 1 teaspoon minced garlic
  • 1 stalk celery, cut into 3 pieces
  • 1/4 cup margarine, cut into pieces
  • 1 2/3 tablespoons minced garlic
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 754
Total Fat 45.6g
Saturated Fat 10.5g
Cholesterol 146mg
Sodium 453mg
Total Carbohydrate 36.2g
Dietary Fiber 6.1g
Sugars 6.7g
Protein 50.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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