Roasted Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
8 servings
-
Calories
325 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Roasted Chicken
Description
The recipe directs roasting a 3-4 pound whole chicken at 425 degrees Fahrenheit for 60 to 90 minutes. The chicken is patted dry and brushed with olive oil, seasoned with salt and pepper liberally. A halved garlic bulb is placed inside the cavity, and the legs are tied to keep shape. The roasting pan bottom is layered with cut carrots, celery, and onions coated in olive oil and seasoning which caramelize and contribute flavor during cooking.
High heat roasting yields a crisp, golden skin and juicy meat, cooked through when the thigh temperature reaches 165 degrees. Resting the bird covered with foil for 20 minutes after roasting allows juices to redistribute, ensuring moist meat. The vegetables become tender and infused with savory pan flavors.
This classic roast is suitable for a family dinner or special occasion. Carving the whole bird provides versatile serving options, and the vegetables serve as a natural side dish. The method is straightforward but produces satisfying results with minimal ingredients.
Ingredients
- 4 tablespoons olive oil divided
- 3 large carrot washed and cut into large pieces
- 3 ribs celery washed and cut into large pieces
- 1 onion cut into chunks
- salt to taste
- black pepper to taste
- 1 whole chicken 3-4 lb bird, neck and giblets removed
- 1 whole bulb garlic cut in half lengthwise
Instructions
- Preheat oven to 425 degrees.
- In a small roasting pan or baking dish, toss carrots, celery, and onion with 2 tablespoons olive oil, salt and pepper and place into the bottom of the pan.
- Pat entire chicken dry with paper towels, add garlic bulb into the cavity of the bird and tie legs together with kitchen twine (or use a small rubber band). Brush with remaining 2 tablespoons olive oil and sprinkle generously with salt and pepper. Place overtop veggies and roast 60-90 minutes or until golden brown and registers at 165 degrees in the thigh.
- Remove from oven, cover with foil and rest chicken 20 minutes. Carve the entire bird and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 111mg | 5% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4737IU | 95% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
