Description
A classic roasted chicken with potatoes, carrots, and onions, cooked until tender and juicy, perfect for a family meal and tasty leftovers.
Ingredients
Scale
To prep the chicken:
- 1 whole chicken (about 5 lbs.; giblets removed), rinsed and patted dry
- 3 cloves garlic, peeled but not chopped
- 1 medium onion, peeled and quartered
- 2 tbsp olive oil (or melted butter)
Optional:
- 1 lemon, quartered
- 1 stalk celery, quartered
- 1 bunch each, fresh thyme, rosemary, parsley (or other fresh herbs, such as tarragon, chervil or marjoram)
- Salt and Pepper
To prep the vegetables:
- 6–8 medium red or Yukon Gold potatoes, quartered
- 1 small bag of baby carrots (or 6 large carrots, peeled and cut into 2-inch pieces)
- 1 large onion, peeled and quartered
- 2 tbsp olive oil
- Salt and Pepper
Instructions
To prep the chicken:
- Preheat oven to 350° F.
- Season chicken cavity with salt and pepper then stuff with garlic and the quartered onion; if desired add lemon pieces, celery, and fresh herbs to the cavity.
- Place chicken (breast-side up) in a large roasting pan, tuck the wings underneath the bird and tie the legs together with kitchen string.
- Brush or rub olive oil over the outside of the chicken and season liberally with salt and pepper.
To prep the vegetables:
- Place potatoes, carrots and onion in a large bowl, add olive oil, salt and pepper; toss to coat.
- Place the seasoned vegetables in the roasting pan around the chicken.
To assemble and roast:
- Place the chicken and vegetables in the 350° preheated oven.
- Roast for approximately 20 minutes per pound (1 hour and 40 minutes for a 5-pound bird), or until the inner thigh meat reaches an internal temperature of 165° F.
- Once the chicken is at the proper temperature, remove it from the oven and place it on a cutting board.
- Lightly tent with aluminum foil and let rest for 10 minutes before carving. Place vegetables in a warmed serving dish.
For the pan sauce (optional):
- To make a lovely pan sauce, place the roasting pan on the stove and heat over medium high. Deglaze with ½ cup chicken stock or white wine, scraping up the tasty browned bits.
- Cook for 2-3 minutes to slightly reduce then finish by whisking in a tablespoon of butter.
- Carve the chicken and serve with the roasted vegetables. Drizzle with pan sauce if desired.
Notes
Cooking Tip: Roast 2 chickens for plenty of leftovers! Meat can be removed and frozen for future use, and the bones can be utilized to make homemade stock.