Roast Chicken with Vegetables
User Reviews
4.9
Roast Chicken with Vegetables
Description
This recipe starts with a whole chicken that is patted dry to encourage crispy skin and seasoned inside the cavity with lemon quarters, celery stalk, and fresh sprigs of thyme and rosemary along with whole garlic cloves. The legs are tied and wings tucked for even cooking. The exterior is brushed with melted butter and generously seasoned with salt and pepper.
Potatoes, carrots, and onions are quartered or chopped into bite-size pieces, tossed with olive oil, salt, and pepper, and placed around the chicken in the roasting pan along with remaining herbs.
The chicken and vegetables roast at 350°F until the chicken reaches an internal temperature of 170°F, ensuring fully cooked meat with crispy skin and tender vegetables. The herbs and lemon impart fragrant notes, and roasting the vegetables alongside the chicken allows them to absorb rich pan flavors.
For best results, bring the chicken to room temperature before roasting to promote even cooking, and ensure the chicken is very dry before roasting to enhance skin crispness.
Ingredients
- 1 whole chicken patted very dry; giblets removed, about 4 to 4½ lbs
- kosher salt to taste
- ground black pepper to taste
- 1 lemon quartered
- 1 celery quartered, stalk
- 1 thyme about 10 sprigs, fresh bunch
- 1 rosemary about 10 sprigs, fresh bunch
- 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 potato quartered (or cut into bite-size pieces
- 6 carrot peeled and cut into 1-inch pieces (bite-size so that they're sure to cook through
- 1 onion quartered, Vidalia
- 2 tablespoons olive oil
- kitchen twine for tying
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 your chicken to room temperature for about 30 minutes before roasting to ensure even cooking.
- Pat the chicken very dry before cooking to achieve crisp, browned skin.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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