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
Step 1
Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2
Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
Step 3
Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.
Step 4
Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.
Step 5
Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.
Step 6
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Chef's notes
Roasting Time Estimates:
5 lb Chicken = 75 minutes. 5 1/2 lb Chicken = 80 minutes 6 lb chicken = 90 minutes
