Juicy Roast Chicken and Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Additional Time
15 mins
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Total Time
1 hr 50 mins
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Servings
8 people
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Juicy Roast Chicken and Vegetables
Description
Juicy Roast Chicken and Vegetables centers on roasting a whole chicken alongside potatoes, carrots, onions, and garlic seasoned with rosemary, olive oil, salt, and pepper. The chicken is prepared by patting dry, seasoning inside and out, stuffing with lemon halves, garlic, and rosemary for aromatic depth. Brushing melted butter over the chicken skin encourages crispiness and rich flavor. The vegetables roast around the chicken, absorbing its juices and developing a tender texture with lightly browned edges.
The cooking is done uncovered at a high temperature until the internal temperature reaches 165°F or juices run clear, ensuring the chicken is thoroughly cooked yet remains moist inside. Resting tented in foil before serving retains juiciness. This dish pairs well with simple sides or can be served as a hearty, complete meal. The instructions provide estimated roasting times based on chicken weight to guide doneness.
Adjustments on chicken size affect roasting duration, and the recipe notes recommend times for 5 to 6 lb chickens to ensure proper cooking. The aromatic herbs and lemon inside create subtle, fresh notes in both meat and vegetables. This one-pan approach simplifies preparation while delivering a comforting roasted dinner.
Ingredients
For the Roasted Vegetables:
- 6 potato peeled and quartered (or 8 red potatoes, Yukon gold variety
- 2 carrot peeled and cut into 1” pieces, large
- 1 onion chopped into 1” pieces, medium
- 1 garlic cut in half parallel to the base, divided, head
- 4 rosemary divided, sprigs
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Roast Chicken:
- 5 1/2 lb chicken giblets removed, patted dry, whole
- 2 1/2 tsp salt divided (1/2 tsp for inside, 2 tsp for outside)
- 3/4 tsp black pepper divided (1/4 for inside, 1/2 for outside
- 2 Tbsp butter melted, unsalted
- 1 lemon halved
Instructions
- Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
- Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.
- Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.
- Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.
Notes
- Adjust roasting time by chicken weight: 5 lb = 75 min, 5.5 lb = 80 min, 6 lb = 90 min.
- Patting the chicken dry before seasoning helps achieve crispy skin.
- Stuffing the cavity with garlic, lemon, and rosemary enhances flavor throughout the meat.
- Rest the chicken covered with foil after roasting to retain juices before carving.
- Vegetables can be spread around chicken to cook in the same roasting pan and absorb flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbs | 27g | |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 120mg | 40% |
| Sodium | 996mg | 42% |
| Potassium | 907mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2861IU | 57% |
| Vitamin C | 37mg | 41% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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