Roast Chicken with Vegetables
User Reviews
4.9
78 reviews
Excellent
Roast Chicken with Vegetables
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An easy dinner that every home cook should have!
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Ingredients
- 1 whole chicken (about 4 - 4 ½ lbs.), patted very dry; giblets removed
- Kosher salt and ground black pepper, to taste
- 1 lemon, quartered
- 1 stalk celery, quartered
- 1 bunch fresh thyme (about 10 sprigs)
- 1 bunch fresh rosemary (about 10 sprigs)
- 3 cloves garlic, peeled but not chopped
- 2 tablespoons Butter, melted (I use salted butter, but unsalted is also fine)
- 6-8 medium Yukon Gold potatoes, quartered (or cut into bite-size pieces)
- 6 carrots, peeled and cut into 1-inch pieces (bite-size so that they're sure to cook through)
- 1 Vidalia onion, quartered
- 2 tablespoons olive oil
- Kitchen twine, for tying
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Instructions
- Preheat oven to 350°F. Season chicken cavity with salt and pepper. Stuff chicken cavity with lemon chunks, celery, half of the thyme sprigs, half of the rosemary sprigs, and garlic cloves. It's fine if you can't fit all of these ingredients into your chicken. Just stuff as much in there as you can! Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.
- Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
- Place potatoes, carrots, and onion in a bowl or large Ziploc bag. Add olive oil, season with salt and pepper, and toss to coat. Place the vegetables in the roasting pan around the chicken.
- Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
- Roast the chicken and vegetables in the oven for about 95-100 minutes, or until the meat reaches an internal temperature of 170°F when a thermometer is inserted into between a leg and thigh (not touching the bone). Let the chicken rest for 10-15 minutes before slicing and serving.
Notes
- Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
- For the crispiest skin, make sure that your chicken is very dry before roasting.
Nutrition Information
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Serving
1/4 of the chicken and vegetables
Calories
325kcal
(16%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
146mg
(6%)
Potassium
1444mg
(41%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1/4 of the chicken and vegetables | |
| Calories | 325kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 146mg | 6% |
| Potassium | 1444mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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