GARLIC-ROASTED CHICKEN AND VEGETABLES

Garlic-Roasted Chicken and Vegetables image

The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 13

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Ingredients

1 roasting chicken (5 to 6 pounds)
4 tablespoons butter, softened, divided
15 garlic cloves, halved
1 can (14-1/2 ounces) chicken broth, divided
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
10 red potatoes (about 1-1/2 pounds), cut into large chunks
2 cups baby carrots
1 medium red onion, thinly sliced

Steps:

Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.

Nutrition Facts : Calories 460 calories, Fat 26g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein.