A Complete Roasted Chicken Meal to Die for
Transform your dinner table with "A Complete Roasted Chicken Meal to Die For"—the ultimate one-pan recipe for a perfectly seasoned, golden-brown whole chicken surrounded by crispy baby potatoes and caramelized vegetables. This meal combines the earthy aromas of rosemary and thyme with the zesty brightness of lemon and the warmth of paprika, creating a mouthwatering harmony of flavors. Prepped in just 20 minutes and roasted to juicy perfection in 90, the chicken is basted in its own savory juices, while butter-dotted veggies soak up all the delightful drippings. Perfect for a cozy family dinner or an impressive gathering, this all-in-one dish satisfies every craving with minimal cleanup. Serve with a drizzle of pan drippings for maximum flavor impact and enjoy a hearty, wholesome meal that will leave everyone begging for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg whole chicken
- 500 g baby potatoes
- 3 large carrots
- 2 medium red onion
- 6 pieces garlic cloves
- 4 tbsp olive oil
- 1 piece lemon
- 3 pieces rosemary sprigs
- 3 pieces thyme sprigs
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 30 g butter
Instructions
Preheat your oven to 200°C (400°F).
Pat the whole chicken dry with paper towels and season the cavity with a pinch of salt and pepper. Insert half a lemon, 2 garlic cloves (smashed), and 2 rosemary sprigs inside the cavity.
Rub the outside of the chicken with 2 tablespoons of olive oil, paprika, the remaining salt and pepper, and spread evenly. Tuck the wings under the bird and tie the legs together with kitchen twine.
Cut the remaining half of the lemon into thick slices, and place them in the center of a large roasting pan.
Wash and halve the baby potatoes, and cut the carrots into thick sticks about 2 inches long. Peel and quarter the red onions. Combine all vegetables in a large bowl with the remaining olive oil, minced garlic, salt, pepper, and thyme sprigs. Mix well to coat.
Scatter the seasoned vegetables around the edges of the roasting pan, leaving the lemon slices as a base for the chicken.
Place the chicken breast-side up on top of the lemon slices in the center of the pan. Dot the vegetables with small even pieces of butter.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the thickest part of the chicken thigh reaches an internal temperature of 75°C (165°F). Baste the chicken with its juices every 30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and cover loosely with foil. Let rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve with the roasted vegetables and potatoes. Drizzle some of the pan drippings over each serving for extra flavor. Enjoy!
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 146 mg | 48% | |
| Sodium | 2794 mg | 122% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 26.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 295 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3644 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
