Baked Whole Chicken with Vegetables
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
444 kcal
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Course
Main Course
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Cuisine
American
Baked Whole Chicken with Vegetables
Description
The Baked Whole Chicken with Vegetables involves roasting a 4-5 pound whole chicken placed on a layer of seasoned onions, carrots, potatoes, and radishes. The vegetables are tossed with melted butter, olive oil, salt, and pepper, creating a flavored base for the chicken. The chicken itself is rubbed inside and out with a garlic, butter, salt, and pepper mixture, providing moisture and seasoning.
The bird rests atop the vegetables in a roasting pan and cooks at a high temperature, allowing even roasting and browning. The described method ensures the chicken cooks thoroughly with clear juices, while the vegetables become tender and caramelized, having absorbed some of the chicken's juices.
This approach yields a complete meal with protein and vegetables roasted together, minimizing cleanup and concentrating flavors. It is suitable for Sunday dinners or family meals where a roast chicken is desired. The note about saving the carcass encourages home-stock making, extending use beyond the initial meal.
Preparing the chicken at room temperature and patting it dry before roasting helps with even cooking and browning. Roasting on the lower oven rack positions the bird suitably for heat distribution.
Ingredients
- 1 whole chicken 2 kg, or 4-5 pounds, preferably organic, roasting
- 3 onion peeled and cut into wedges, medium
- 4 carrot cut into 2-inch chunks
- 3 potato scrubbed and cut into chunks, medium
- 1 bunch radish trimmed, scrubbed, and halved
- 4 tablespoons butter 60g, divided, melted
- 2 ½ teaspoons salt
- ½ teaspoon black pepper
- 3 cloves garlic (very finely minced)
Instructions
- Take the chicken out of the refrigerator and allow it to sit at room temperature for about 2 hours. If the chicken is cold, it will be difficult to cook it evenly. Remove the chicken giblets and rinse the chicken inside and out. Pat the chicken thoroughly dry with paper towels.
- Preheat your oven to 425 degrees F and place a rack in the lower third position of your oven.
- Add the onions, carrots, potatoes, and radishes to your roasting pan. Toss with 2 tablespoons melted butter, 1 tablespoon extra virgin olive oil, and salt and pepper, and arrange them so they’re in 1 even layer at the bottom of the pan.
- Mix the remaining 2 tablespoons melted butter with 2 ½ teaspoons salt, ½ teaspoon black pepper, and the very finely minced garlic. Rub this mixture all over the inside and outside of the chicken, making sure to also get the inside cavity.
- Place the chicken on the bed of vegetables breast-side up, and roast for 75-80 minutes, or until the juices run clear when you cut between the leg and thigh.
- Remove the chicken and vegetables to a platter and cover with aluminum foil for 15-20 minutes to allow the chicken to rest. Slice the chicken, and serve it with the vegetables and any pan drippings.
Notes
- Allow the chicken to sit at room temperature for about 2 hours before roasting for more even cooking.
- Remove and rinse giblets, then pat the chicken thoroughly dry to help achieve crisp skin.
- Saving the carcass after the meal enables making homemade stock by simmering it with vegetables for 4-6 hours.
- Arrange vegetables in a single even layer under the chicken to roast evenly and absorb flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 875mg | 36% |
| Potassium | 916mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 7205IU | 144% |
| Vitamin C | 22mg | 24% |
| Calcium | 79mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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