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Roasted Chicken with Harvest Vegetables

This roaster is oven-ready and equally suited to family suppers or festive parties. If you’d like, substitute other root vegetables, such as fennel, turnips, beets, or sweet potatoes.

Prep Time 
Cook Time 
Total Time 
Servings 
12

Ingredients 

1 (6 pounds) Gold'n Plump® Whole Chicken
1 orange, peeled, halved, and thinly sliced
6 cloves garlic, peeled and halved
1 tablespoon fennel seed, crushed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup water, or as needed
16 new potatoes, quartered
4 parsnips, peeled and cut into 1-inch chunks
2 onions, peeled and cut into 1-inch wedges

Instructions 

Position oven rack so top of chicken is just above middle of oven. Preheat oven to 425°F. Lightly coat large roasting pan (about 16”x12”x3”) with cooking spray. Make certain pan is large enough to provide space around chicken for vegetables.

Rinse chicken well inside and out; pat dry. Place roasting chicken breast side up, on rack in the pan. Toss together orange, garlic, and fennel seed in small bowl.

Using your fingers, loosen skin of the chicken breast. Carefully insert orange mixture. Rub skin with olive oil and sprinkle with salt and pepper. Tuck wings. Pour water into bottom of roasting pan.

Roast chicken for 30 minutes. Reduce oven temperature to 375°F.

Place potatoes, parsnips, and onions around chicken. Do not overcrowd pan when adding in potatoes, parsnips, and onions. If your roaster is not large enough, put extra vegetables in a separate ovenproof pan lightly coated with cooking spray. Baste vegetables occasionally with chicken pan juices.

Continue to roast, basting occasionally and adding water as needed, for 1 1/2 to 2 1/2 hours or until pop-up timer pops up and thermometer registers 180°F. The juices should run clear with no hint of pink in the meat.

Remove chicken from oven and let stand for about 10 minutes. Remove pop-up timer prior to carving and serving.

Tips 

Roasting guideline for chicken is approximately 21 to 24 minutes per pound.

 

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      12
  • PER SERVING
    • Calories 
      379
    • Calories from Fat 
      46%
    • Total Fat 
      20g
    • Saturated Fat 
      8g
    • Total Carbohydrate 
      23g
    • Protein 
      28g
    • Sugars 
      4g
    • Cholesterol 
      123mg
    • Dietary Fiber 
      4g
    • Sodium 
      291mg
  • DAILY VALUE
    • Vitamin C 
      23%
    • Calcium 
      3%
    • Iron 
      5%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      0.5
    • Med-Fat Meat 
      3.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source