The Stretching Chicken
Unlock the ultimate flavor experience with "The Stretching Chicken," a deliciously resourceful roast chicken recipe designed to make every bite count. Perfect for family dinners or special occasions, this one-pan meal highlights a whole roasted chicken infused with zesty lemon, earthy rosemary, and aromatic garlic, while resting atop a bed of tender carrots, potatoes, and onions. As it roasts to golden perfection, the chicken juices blend with chicken broth and spices like paprika and thyme, creating a luscious base for basting and enhancing every element of the dish. With just 20 minutes of prep and a simple technique that retains moisture and crispiness, this versatile recipe serves up to six, ensuring leftovers or second helpings. Serve with a drizzle of rich pan juices and enjoy this comforting, wholesome meal that stretches your ingredients without sacrificing flavor.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 4 crushed Garlic cloves
- 1 whole, halved Lemon
- 3 sprigs Fresh rosemary
- 3 medium, chopped Carrots
- 4 medium, diced Potatoes
- 1 large, roughly chopped Onion
- 1 cup Chicken broth
- 1 teaspoon Paprika
- 1 teaspoon, dried Thyme
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels to ensure crispy skin. Season the inside of the cavity with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Stuff the cavity of the chicken with the halved lemon, crushed garlic cloves, and sprigs of fresh rosemary.
Rub the entire surface of the chicken with 2 tablespoons of olive oil, then sprinkle with the remaining salt, black pepper, paprika, and thyme.
In a large roasting pan, spread the chopped carrots, diced potatoes, and chopped onion evenly. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
Nestle the seasoned chicken on top of the vegetables in the roasting pan. Pour the chicken broth into the pan, ensuring the vegetables are partially submerged but not covering the chicken.
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). Baste the chicken with the pan juices every 30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful dish.
Serve the chicken alongside the roasted vegetables, and drizzle with the pan juices for added flavor.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1413 mg | 30% | |
*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.
