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Roast Chicken With Vegetables

Microwaverina's picture
  Fryer chicken 4 Pound (1 Piece)
  Potatoes 6 , quartered
  Carrots 4 , quartered
  Celery stalks 2 , halved
  Onion 1 , quartered
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Flour 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon

Remove and discard all skin from the chicken, except for that on the wings.
Remove and discard all visible fat.
Fold the wings back and tie the legs together with string.
In a 3-quart casserole, combine the potatoes, carrots, celery, and onions.
Add the stock.
Place the chicken, breast-side up, on top of the vegetables.
Cover with wax paper and microwave on high for 20 minutes.
Carefully turn the chicken over.
Stir the vegetables.
Cover and microwave on high for 15 minutes.
Turn the chicken breast-side up.
Stir the vegetables.
In a small bowl, combine the flour, paprika, and pepper.
Sprinkle over the chicken.
Cover and microwave on high for 10 minutes, or until the juices run clear when a thigh is pierced with a fork.
Cover with foil and let stand for 10 to 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5142 Calories from Fat 2524

% Daily Value*

Total Fat 280 g430.7%

Saturated Fat 79.9 g399.5%

Trans Fat 0 g

Cholesterol 1371.5 mg457.2%

Sodium 2096 mg87.3%

Total Carbohydrates 277 g92.3%

Dietary Fiber 38.2 g152.7%

Sugars 34.2 g

Protein 376 g751.8%

Vitamin A 900.4% Vitamin C 492.1%

Calcium 50.9% Iron 159.4%

*Based on a 2000 Calorie diet

Roast Chicken With Vegetables Recipe