Roasted Chicken Dinner

Roasted Chicken Dinner
Roasted Chicken Dinner

Roasted Chicken Dinner

  1. 5 lb. Giant Eagle whole fryer chicken

  2. 1/4 vegetable oil

  3. 3.3 oz. Betty Crocker creamy butter mashed potatoes

  4. 1 package Farmer's Market baby cut carrots

  5. 1 package Farmer's Market American blend salad

  6. 2 Tbsp. veg. oil

  7. 2 Tbsp. red wine vinegar, optional

Prep Time: 00:15
Total Time: 01:45

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 5 lb. Giant Eagle whole fryer chicken
  • 1/4 vegetable oil
  • 3.3 oz. Betty Crocker creamy butter mashed potatoes
  • 1 package Farmer's Market baby cut carrots
  • 1 package Farmer's Market American blend salad
  • 2 Tbsp. veg. oil
  • 2 Tbsp. red wine vinegar, optional

Recipe Directions:

Preheat oven to 375 degrees Fahrenheit. Remove neck and giblets from chicken and discard. Rinse chicken, inside and out, with hot water and pat dry with paper towels. Rub chicken with vegetable oil and season generously with salt and pepper. Place chicken, breast side up, in a 9x13 inch baking dish and roast uncovered for 75-90 minutes, until the thickest part of the breast reaches an internal temperature of 165 degrees Fahrenheit. During the last 15 minutes that the chicken is baking, prepare the potatoes according to package directions. Place the carrots in a microwave safe dish and cook in the microwave for 3-4 minutes until tender. Toss the salad with vegetable oil and then vinegar, if desired; season with salt and pepper. Serve roasted chicken with stuffing, carrots and salad.

Serving per recipe:

4