Roast Chicken
Perfectly golden and irresistibly aromatic, this classic roast chicken recipe is a dinner staple that’s as comforting as it is impressive. Featuring a whole chicken seasoned with olive oil, kosher salt, and black pepper, this dish is elevated with the fresh flavors of lemon, garlic, rosemary, and thyme. Roasted atop a bed of carrots, celery, and onion, the chicken bastes in its own savory juices as it cooks, creating deeply flavorful vegetables and succulent, tender meat with a crispy, golden skin. With just 20 minutes of prep time and easy-to-follow instructions, this recipe is perfect for a stress-free family dinner or a special occasion. Serve your roasted chicken with the caramelized vegetables for a wholesome, satisfying meal everyone will love. Quick to prep yet restaurant-worthy, this roast chicken is the perfect centerpiece for your table! Keywords: roast chicken recipe, crispy skin roast chicken, easy dinner ideas, roasted vegetables, one-pan chicken recipe.
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Recipe Information
Ingredients
- 1 approx. 4-5 lbs whole chicken
- 3 tablespoons olive oil
- 1 large lemon
- 6 cloves garlic
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 3 large carrots
- 1 large yellow onion
- 2 celery stalks
- 1 cup chicken broth
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 the entire chicken with 2 tablespoons of olive oil. Then, season generously with kosher salt and black pepper both inside and outside the bird.
Cut the lemon in half and place it inside the chicken cavity along with the garlic cloves, rosemary, and thyme.
Truss the chicken using kitchen twine to keep the wings and legs close to the body for even roasting.
Peel and roughly chop the carrots, onion, and celery. Place them in a roasting pan to form a bed for the chicken, and drizzle with the remaining 1 tablespoon of olive oil.
Place the trussed chicken on top of the vegetable bed in the roasting pan, breast side up.
Pour 1 cup of chicken broth into the bottom of the roasting pan to help keep the chicken moist during cooking.
Roast the chicken in the preheated oven, uncovered, for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) as measured with a meat thermometer.
Baste the chicken with pan drippings halfway through cooking for extra flavor and crispy skin.
Once cooked, remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.
Serve the roast chicken alongside the roasted vegetables, and enjoy!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1031 mg | 22% | |
*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.
