Foolproof Roast Chicken Dinner
Master the art of a classic comfort meal with this Foolproof Roast Chicken Dinner, a no-fail recipe that guarantees tender, juicy meat and perfectly roasted vegetables every time! Featuring a succulent whole chicken infused with aromatic garlic, fresh thyme, rosemary, and zesty lemon, this dish bursts with flavor in every bite. The buttery, golden-brown skin locks in moisture, while a bed of caramelized carrots, onions, and potatoes—roasted to perfection in a savory chicken stock—creates an irresistible side. With just 20 minutes of prep and straightforward techniques like basting and seasoning, this recipe ensures a stress-free cooking experience. Ideal for a hearty family dinner or an impressive centerpiece for guests, this easy roast chicken dinner delivers restaurant-quality results in the comfort of your home. Perfectly seasoned, irresistibly flavorful, and undeniably satisfying!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) whole chicken
- 4 tablespoons unsalted butter
- 4 pieces garlic cloves
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 piece lemon
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 pieces (peeled and cut into large chunks) carrots
- 1 piece (cut into quarters) yellow onion
- 4 pieces (medium-sized, cut into chunks) potatoes
- 2 tablespoons olive oil
- 1 cup chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity, if present, and pat the chicken dry with paper towels.
Rub 2 tablespoons of softened butter all over the chicken, including under the skin of the breasts if possible. This helps keep the meat moist.
Season the chicken generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper, ensuring even coverage.
Stuff the chicken cavity with the garlic cloves, thyme sprigs, rosemary sprigs, and half of the lemon (cut into quarters).
Tie the chicken legs together using kitchen twine and tuck the wings underneath the body.
In a large roasting pan, arrange the carrots, onion, and potatoes as a base for the chicken. Drizzle them with 2 tablespoons of olive oil and sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Place the chicken on top of the vegetables in the roasting pan.
Pour 1 cup of chicken stock into the bottom of the roasting pan to keep the vegetables moist and enhance flavors.
Roast the chicken in the preheated oven for 1 hour and 30 minutes (or about 18 minutes per pound), basting the chicken with pan juices every 30 minutes. If the chicken skin browns too quickly, tent the top with aluminum foil.
To check for doneness, insert a meat thermometer into the thickest part of the chicken thigh without touching the bone. The internal temperature should read 165°F (73°C).
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute and results in a juicier roast.
Serve the chicken sliced alongside the roasted vegetables, and drizzle with the pan juices if desired. Enjoy your foolproof roast chicken dinner!
Nutrition Facts
Calories |
6314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.0 g | 456% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1942 mg | 647% | |
| Sodium | 5858 mg | 255% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 22.2 g | ||
| Protein | 582.4 g | 1165% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 551 mg | 42% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 8064 mg | 172% | |
*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.
