Roasted Chicken on a Bed of Winter Vegetables

Roasted Chicken on a Bed of Winter Vegetables: Main Image

Quick Facts

Servings: 8
Prep Time: 30 min.
Cook Time: 60 min.
Total: 1 hr. 30 min.
This classic is a winter favorite, a whole roasted chicken cooks alongside root vegetables.


  • 3 1/2 lb broiler-fryer chicken
  • 1 lemon, sliced
  • 1 med onion, peeled and quartered
  • 3 sprigs thyme
  • Kosher salt and freshly ground black pepper to taste
  • 3 med leeks, white part only, washed carefully and thinly sliced
  • 2 carrots, peeled and cut into thin sticks or rounds
  • 6 red potatoes, quartered
  • 4 med parsnips, peeled and cut into thin sticks
  • 1 1/2 cups dry white wine
  • 1 14 oz can chicken broth


  • Preheat the oven to 425°F.
  • Rinse chicken thoroughly. Put lemon, onion, and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper.
  • Scatter the leeks, carrots, potatoes, and parsnips over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper.
  • Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
  • Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180 F. Stir vegetables and baste chicken with juices occasionally during cooking.
  • Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices.
Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 680
  Calories from Fat 278 (41%)
(47%)Total Fat 31g
(44%)Saturated Fat 9g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
(50%)Cholesterol 149mg
(14%)Sodium 345mg
(46%)Potassium 1602mg
Total Carbohydrate 51g
(40%)Dietary Fiber 10g
Sugars 9g
Sugar Alcohols 0g
(85%)Protein 42g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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