Roast Chicken with Vegetables

Western.Chefs's picture

Jan. 10, 2012


Broiler fryer 5 Pound , quartered, wash and dried with paper towel (2 Fryers, 2 To 2 1/2 Pound Each)
Green pepper 1 Large , seeded and cut in 1
Potatoes 4 Medium , pared and quartered
Garlic 1 Clove (5 gm) , crushed
Dried oregano leaves 1 Teaspoon
Salt 1 1/2 Teaspoon
Ground pepper 1/4 Teaspoon
Paprika 1/4 Teaspoon
Salad oil/Olive oil 1/3 Cup (5.33 tbs)



1) Preheat oven to 350F.

2) In a large, shallow baking pan, place chicken pieces, green-pepper and potatoes in a single layer.


3) In a bowl, place together garlic, oil and oregano and mix well.

4) Dribble the garlic mixture over chicken and vegetables.

5) Dredge the chicken with salt, pepper and paprika.

6) Bake in the oven, uncovered and basting frequently with pan juices for 1 hour or until chicken and potatoes are tender.

7) Raise the oven temperature to 400F and bake for 15 minutes to brown.

8) Place the chicken with vegetables on warm serving platter, discarding garlic.


9) If desired, serve with spaghetti with tomato sauce or cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1022Calories from Fat 626

 % Daily Value*

Total Fat 70 g107.7%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 757 mg31.54%

Total Carbohydrates 24 g8%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 73 g146%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet