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Roast Chicken With Vegetables

Microwaverina's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Healthy

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