Sunday Chicken W/ Roast Vegetables

A classic roast chicken cooked on a bed of herbed vegetables with white wine and stock.

1 whole chicken, 3-4 pounds
1 pound bag carrots
3-4 celery ribs
1 large onion, split and thick sliced
4 new potatoes
1 cup other root veggies and hard squash (optional)
olive oil, minced garlic, salt, pepper and Italian herb medley
white wine and chicken stock

Preheat oven to 350 degrees.
Wash and peel plenty of veggies and cut into large one-to-two bite sized chunks. Toss veggies in a bowl with olive oil, garlic, herbs and a light sprinkle of salt and pepper. Lay in bottom of heavy roasting pan.

Season bird lightly inside and out with your favorite Tony’s seasoning. Place the chicken breast-side down on top of veggies in roasting pan, using veggies to support and cradle bird. Add a splash of wine and 1/2-cup stock to pan and roast uncovered, gently stirring veggies every 20 minutes. Add stock as needed to keep the veggies from burning.

Roast chicken to 180 degrees in the deepest part of thigh – usually 60-90 minutes – rest a few minutes before carving. Serve with roast veggies, drizzling with any pan drippings, or use them to make gravy. A balanced meal with a tossed salad and brown rice.


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