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Easy Oven-Roasted Chicken

1   broiler/fryer chicken (3-4 pounds)
1   medium potato, cut into 1/2-inch cubes
1   medium onion, cut into wedges
2   medium carrots, peeled and cut into 1/2-inch slices
1   garlic clove, pressed
1   tablespoon olive oil
1/2   teaspoon dried rosemary leaves
1/2   teaspoon dried thyme leaves
   Salt and ground black pepper
1/2   cup water
  1. Preheat oven to 400°F. Rinse chicken with cold water; pat dry with paper towels. Place in Deep Dish Baker, breast side up. Arrange potato, onion and carrots around chicken.
  2. Combine garlic, oil, rosemary, thyme, salt and black pepper in small bowl; brush over chicken. Pour water over vegetables. Cover with Stoneware Baking Bowl.
  3. Bake 1 hour-1 hour, 15 minutes or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear. Carefully remove lid, lifting away from you, during last 15-20 minutes of baking. Remove from oven. Transfer chicken and vegetables to serving platter; tent with aluminum foil. Let stand 10 minutes before carving.

Yield: 4-6 servings

Nutrients per serving: Calories 480, Total Fat 32 g, Saturated Fat 9 g, Cholesterol 150 mg, Carbohydrate 9 g, Protein 38 g, Sodium 340 mg, Fiber 2 g