Crispy Roast Chicken with Vegetables
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!
Course Dinner
Cuisine American
Keyword roast chicken, roast chicken with vegetables, whole chicken
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Servings
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people
Calories 325 kcal
Author Blair
Ingredients
list of 13 items
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
list end
Instructions
list of 8 items
1. Preheat oven to 350 degrees F.
2. Season chicken cavity with salt and pepper.
3. 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!
4. Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.
5. Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
6. 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.
7. Place the vegetables in the roasting pan around the chicken. Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
8. 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.
list end
Recipe Notes
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.
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.
Nutrition Facts
Crispy Roast Chicken with Vegetables
Amount Per Serving (1 /4 of the chicken and vegetables)
Calories 325 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 146mg6%
Potassium 1444mg41%
Carbohydrates 46g15%
Fiber 9g38%
Sugar 8g9%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
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!
Course Dinner
Cuisine American
Keyword roast chicken, roast chicken with vegetables, whole chicken
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Servings
undefined
people
Calories 325 kcal
Author Blair
Ingredients
list of 13 items
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
list end
Instructions
list of 8 items
1. Preheat oven to 350 degrees F.
2. Season chicken cavity with salt and pepper.
3. 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!
4. Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.
5. Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
6. 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.
7. Place the vegetables in the roasting pan around the chicken. Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
8. 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.
list end
Recipe Notes
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.
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.
Nutrition Facts
Crispy Roast Chicken with Vegetables
Amount Per Serving (1 /4 of the chicken and vegetables)
Calories 325 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 146mg6%
Potassium 1444mg41%
Carbohydrates 46g15%
Fiber 9g38%
Sugar 8g9%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
