An easy dinner recipe that every home cook should have! This crispy roast chicken with vegetables and potatoes looks impressive, tastes amazing, and only requires 15 minutes of prep.
Course Dinner
Cuisine American
Keyword roast chicken, roast chicken with vegetables, whole chicken
Prep Time 15 minutesminutes
Cook Time 1 hourhour35 minutesminutes
Resting Time 10 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 4people
Calories 325kcal
Author Blair Lonergan
Ingredients
1whole chicken (about 4 - 4 ½ lbs.), patted very dry; giblets removed
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 bowl or large Ziploc bag. Add olive oil, 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 170°F when a thermometer is inserted into between a leg and thigh (not touching the bone). Let the chicken rest for 10-15 minutes before slicing and serving.
Video
Notes
Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
Cut the carrots and potatoes into fairly small, bite-size pieces so that they're sure to be tender by the time the chicken is done. Larger chunks might not cook through, otherwise.
For the crispiest skin, make sure that your chicken is very dry before roasting.
Cooking time will vary depending on the total weight of your chicken. Always use a thermometer to test the internal temperature of the meat to know when it's done.
Truss the chicken. This only takes a minute or two, but tying together the chicken legs with twine and tucking the wings underneath helps the chicken cook evenly.
Season liberally. Don't be shy with the salt. This is a big piece of meat, so you want to add plenty of flavor by using enough seasoning.
For the juiciest meat, allow the chicken to rest for at least 10-15 minutes before carving.