Roasted Chicken with Vegetables

Roasted Chicken with Vegetables


Crisco® Olive Oil No-Stick Cooking Spray
1 (3 to 3 1/2 lb.) fresh whole chicken, giblets removed
3 tbsps. Crisco® Extra Virgin Olive Oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried basil
6 to 8 small red potatoes, cut into 1-inch chunks
4 ribs celery, cut diagonally into 1-inch slices
3 medium carrots, sliced into 1/4-inch rounds
1 medium onion, cut into 1/2-inch wedges

Heat oven to 375°F. Coat 9-inch glass pie plate with no-stick cooking spray. Rinse chicken and pat dry. Place breast side up in prepared pie plate. Whisk olive oil, salt, pepper, garlic powder and basil in small bowl. Reserve 1 1/2 tablespoons for vegetables. Brush chicken with half the remaining olive oil mixture. Roast 30 minutes.

Coat 13x9-inch baking dish with no-stick cooking spray. Combine potatoes, celery, carrots and onion. Toss with reserved 1 1/2 tablespoons olive oil mixture until coated. Spread in single layer in prepared pan. Cover with foil.

Remove chicken from oven. Increase oven temperature to 450°F. Baste chicken with remaining olive oil mixture. Place both dishes in oven when oven reaches 450°F.

Roast 20 minutes. Remove foil from vegetables. Roast 10 minutes more or until chicken registers 170°F on meat thermometer and vegetables are tender. Allow to rest 10 minutes before carving. Yield: 4 to 6 servings.