Description
A nostalgic and comforting classic roast chicken dinner, perfect for family gatherings and weeknight meals.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 whole lemon (halved)
- 4 cloves garlic (smashed)
- 4 medium carrots (peeled and cut into chunks)
- 1 lb baby potatoes
- 1 large onion (quartered)
- 2 tbsp olive oil (for tossing vegetables)
- 1 tbsp salt (for seasoning)
- 1 tbsp black pepper (for seasoning)
Instructions
- Preheat your oven to 425°F and pat the chicken dry with paper towels.
- Season the chicken under the skin with garlic and herbs, rub the outside with olive oil, then sprinkle with salt and pepper.
- Stuff the halved lemon and remaining herbs inside the chicken cavity, trussing the legs if desired.
- Roast the chicken breast-side up for 50 to 75 minutes until the temperature reads 165°F in the thickest thigh.
- Toss the potatoes, carrots, and onion with olive oil, salt, and pepper, spreading them on a sheet pan or around the chicken.
- Remove the chicken, let it rest for 10 to 15 minutes before carving, and serve surrounded by roasted vegetables.
Notes
For best results, let the chicken sit at room temperature for 20 minutes before roasting and use an instant-read thermometer to ensure doneness.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg