Juicy Roast Chicken and Vegetables
Total Time
1 hr 50 mins
Prep Time
15 mins
Cook Time
1 hr 20 mins
Rating
4.97 out of 5 stars
(111)
Ingredients
8 servings
- For the Roasted Vegetables:
- 6 Yukon gold potatoes, peeled and quartered (or 8 red potatoes)
- 2 large carrots, peeled and cut into 1” pieces
- 1 medium onion, chopped into 1” pieces
- 1 head of garlic, cut in half parallel to the base, divided
- 4 sprigs rosemary, divided
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Roast Chicken:
- 5 1/2 lb whole chicken, giblets removed, patted dry
- 2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)
- 3/4 tsp pepper, divided (1/4 for inside, 1/2 for outside)
- 2 Tbsp unsalted butter, melted
- 1 lemon, halved
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Preparation
Chef’s notes
Roasting Time Estimates:
5 lb Chicken = 75 minutes. 5 1/2 lb Chicken = 80 minutes 6 lb chicken = 90 minutes