The easy dinner recipe that every home cook should have! This Crispy Roast Chicken with Vegetables looks impressive, tastes amazing, and nobody will ever guess that it only took you 15 minutes to pull together!
At this time of year, my mind, body and soul crave the cozy comfort and the familiar smell of a chicken roasting in the oven. There's just nothing better!
I was raised on boneless, skinless chicken breasts, so dealing with a whole chicken intimidated me for many years. When I finally garnered the courage to tackle a whole roast chicken, there was no turning back. I realized that it's just as easy as baking the boneless, skinless pieces -- but the flavor, texture, and juiciness can't be beat!
I've now made this simple roast chicken recipe that I can practically do it with my eyes closed. I've definitely perfected this ideal Sunday supper, which is an affordable meal that cooks entirely in one pan. You get your meat, veggies, and potatoes -- with only a few minutes of actual effort!
Plus, you'll likely have some leftover meat that you can enjoy in other recipes later in the week, or that you can serve on a salad or on a sandwich for an easy and healthy lunch the next day. Gotta love when you can get two meals in one!
How do I make the best roast chicken?
First, you'll take your whole chicken, remove the giblets, rinse it with water, and pat it dry with paper towels. Season the chicken cavity with salt and pepper, and then stuff the inside of the bird with lemon, celery, half of the herbs, and the whole garlic cloves.
Tie the legs together with kitchen string and tuck the wings underneath the bird (if you can).
Place the chicken (breast-side up) in a large roasting pan. You know that it's breast-side up when the tips of the drumsticks are pointing UP and the chicken looks like the shape of a heart.
For a crispy roast chicken:
Drizzle or brush the melted butter over the outside of the chicken, and season liberally with salt and pepper. The butter on the outside helps to make sure that the exterior is perfectly crispy and golden brown, so definitely don't skip that step!
Prepare the Roast Chicken with Vegetables:
Place potatoes, carrots and onion in a large Ziploc bag (for easy clean up). Add the olive oil to the bag, season with salt and pepper, and toss to coat.
Arrange the vegetables in the roasting pan around the chicken, along with the remaining herbs. That's it! Your chicken is ready for the oven!
Do you roast a whole chicken covered or uncovered?
You definitely want to leave your whole chicken uncovered while it roasts in the oven. This will allow the skin to get crispy and golden brown.
During the cooking process, if your chicken starts to get too dark for your liking before it's done cooking internally, you can loosely tent the chicken with foil to prevent further browning.
How long does it take to roast a chicken in the oven?
Roast chicken cooking times vary depending on the size of your chicken. Here's a good rule of thumb:
Roast whole (thawed) chickens at 350 degrees F for 20 minutes per pound, plus an additional 15 minutes.
For example, if you're using a 4-lb. chicken here, you would roast it for about 95 minutes. To be sure that it's cooked through, I always suggest using a meat thermometer.
Roast Chicken Temperature:
A whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). Note: the temperature of the meat will continue to rise slightly when you pull it out of the oven, so if the thermometer shows a few degrees below 165, I will usually pull it out of the oven and assume that the temperature will continue to increase.
When you remove the chicken from the oven, tent it loosely with foil and let it rest for 10 minutes before slicing. This ensures that the meat stays nice and juicy!
See? An incredibly simple roast chicken recipe! Don't be intimidated like I once was -- you can do it!????
If you have leftover meat, I suggest using the extra cooked chicken in one of these easy recipes:
- 5-Ingredient Crescent Roll Chicken Casserole
- Dump-and-Bake Chicken Tacos
- Dump-and-Bake Southern Chicken Casserole
- Dump-and-Bake Chicken Marinara Gnocchi
Crispy Roast Chicken with Vegetables
- 1 whole chicken (about 4 - 4.5 lbs.), rinsed and patted dry; giblets removed
- Salt and pepper
- 1 lemon, quartered
- 1 stalk celery, quartered
- 1 bunch fresh thyme about 10 sprigs
- 1 bunch fresh rosemary about 10 sprigs
- 3 cloves garlic, peeled but not chopped
- 2 T butter, melted
- 6-8 medium Yukon Gold potatoes, quartered
- 6 carrots, peeled and cut into 1-2 inch pieces
- 1 Vidalia onion, quartered
- 2 T olive oil
- Kitchen twine for tying
- Preheat oven to 350 degrees F.
- Season chicken cavity with salt and pepper.
- Stuff chicken cavity with lemon chunks, celery, half of the thyme sprigs, half of the rosemary sprigs, and garlic cloves. It's fine if you can't fit all of these ingredients into your chicken. Just stuff as much in there as you can!
- Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.
- Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
- Place potatoes, carrots and onion in a large Ziploc bag. Add olive oil to the bag, season with salt and pepper, and toss to coat.
- Place the vegetables in the roasting pan around the chicken. Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
- Roast the chicken and vegetables in the oven for about 95-100 minutes, or until the meat reaches an internal temperature of 165 degrees F.
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