Roasted Chicken
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4.8
15 reviews
Excellent
Roasted Chicken
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How to make classic roasted chicken and vegetables
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Ingredients
- 1 whole chicken 4-5 pounds
- 4 Yukon gold potatoes quartered
- 4 carrots peeled and chopped into 2 inch chunks (set aside 2-3 small pieces)
- 3 parsnips peeled and chopped into 1 inch chunks. optional
- 1 large onion sliced into wedges (set aside 2-3 small pieces)
- 8 or more garlic cloves not peeled
- 1 large bunch of fresh thyme set aside 20 sprigs
- 2-3 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- kosher salt
- fresh ground pepper
Instructions
- About an hour before cooking, take the chicken out of the fridge and set on the counter to allow to come to room temperature.
- Preheat the oven to 425°F
- Place chopped vegetables in the bottom of a roasting pan with about 20 sprigs of thyme. Drizzle with olive oil, season with salt and pepper. Toss to coat the vegetables with oil. Arrange in a single layer on the bottom of the roasting pan. Turn each piece so that the cut side of all the pieces are facing down (this will help them to get nicely brown and caramelized.)
- Place roasting rack on top of vegetables (if you don't have a roasting rack, you can put the chicken directly on top of the vegetables). Place chicken on roasting rack (be sure all giblets are removed from the inside of the chicken. Also check the neck cavity - sometimes they hide them in there).
- Liberally season the cavity of the chicken with salt and pepper. Insert a few small pieces of onion and carrot into the cavity, along with the rest of the thyme sprigs.
- Tuck the wings under the chicken and use kitchen twine to truss the chicken.
- Brush melted butter all over the outside of the chicken, then liberally season with kosher salt and pepper. This is what is going to get the skin nice and crispy, so don't be stingy with the salt.
- Transfer roasting pan to oven and roast chicken for about 90 minutes, or until juices run clear and a thermometer reads 165°F when inserted into thigh.
- Allow to sit for 20 minutes before cutting. Cut chicken and serve with roasted vegetables.
Nutrition Information
Show Details
Serving
1serving
Calories
628kcal
(31%)
Carbohydrates
49g
(16%)
Protein
33g
(66%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
160mg
(7%)
Potassium
1423mg
(41%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
8547IU
(171%)
Vitamin C
52mg
(58%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 628kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 33g | 66% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 160mg | 7% |
| Potassium | 1423mg | 30% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 8547IU | 171% |
| Vitamin C | 52mg | 58% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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