Classic Roast Chicken Dinner
Elevate your family dinner nights with this **Classic Roast Chicken Dinner**, a timeless recipe that combines juicy, herb-infused chicken with a medley of perfectly roasted vegetables. Featuring a succulent whole chicken seasoned with fresh rosemary, garlic, and lemon, this dish is roasted to golden perfection, delivering bold flavors with every bite. Surrounding the chicken are tender carrots, red potatoes, and sweet onion slices, all drizzled in olive oil and cooked alongside a savory chicken broth for maximum flavor. With minimal prep and an effortless roasting technique, this dish is perfect for bringing comfort and elegance to your table. Ideal for gatherings or cozy evenings, this recipe guarantees a crowd-pleasing, hearty meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 about 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 3 sprigs fresh rosemary
- 4 garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 whole carrots
- 4 medium red potatoes
- 1 large yellow onion
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out with water, then pat dry with paper towels.
Place the chicken, breast side up, on a roasting pan.
Slice the lemon in half and stuff one half into the chicken cavity along with the rosemary sprigs.
Smash the garlic cloves lightly and add them into the cavity.
Drizzle 2 tablespoons of olive oil over the chicken, spreading it evenly using your hands or a brush.
Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper over the chicken.
Peel the carrots and cut them into 2-inch pieces.
Cut the red potatoes into quarters.
Peel and slice the onion into thick rings.
In a mixing bowl, toss the carrots, potatoes, and onion rings with the remaining olive oil and 1 teaspoon of salt.
Scatter the vegetables around the chicken in the roasting pan.
Pour the chicken broth into the pan to keep the chicken moist and add more flavor to the vegetables.
Squeeze the juice of the remaining half of the lemon over the chicken and vegetables.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken alongside the roasted vegetables and enjoy your delicious homemade meal.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.3 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1996 mg | 42% | |
*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.
