Yum O Roast Chicken
Elevate your Sunday dinner game with this mouthwatering "Yum O Roast Chicken," a recipe that promises perfectly roasted, golden-brown chicken with wonderfully crispy skin and juicy, flavor-packed meat. Infused with the vibrant aromatics of zesty lemon, fresh rosemary, and thyme, this dish is surrounded by a medley of roasted vegetables that soak up all the savory drippings. The simple yet fragrant seasoning of paprika, garlic, and black pepper creates a delectable crust that seals in moisture. With just 20 minutes of prep time and the magic of oven roasting, this 4-5 lb chicken is cooked to perfection, served alongside tender carrots, celery, and onions. Whether you’re hosting a family gathering or meal-prepping for the week, this recipe delivers on flavor, ease, and stunning presentation. Perfect for anyone looking for a roasted chicken recipe that's as inviting as it is irresistible!
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 6 cloves garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large carrot
- 2 stalks celery
- 1 medium yellow onion
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity if present. Rinse the chicken inside and out under cold running water and pat it dry with paper towels.
Rub the chicken all over with olive oil, including under the skin if possible. This will help the skin crisp up beautifully.
Season the chicken generously with salt, black pepper, and paprika, making sure to coat it evenly.
Cut the lemon in half and place it inside the chicken cavity along with the garlic cloves, rosemary, and thyme sprigs.
Roughly chop the carrot, celery, and onion into large chunks. Spread them evenly at the bottom of a roasting pan to create a flavorful bed for the chicken.
Place the chicken breast-side up on top of the vegetables in the roasting pan.
Pour the chicken broth into the bottom of the roasting pan to keep the vegetables moist and create a flavorful pan sauce.
Tie the chicken's legs together using kitchen twine to ensure even cooking and a nice presentation.
Roast the chicken in the preheated oven for about 90 minutes or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh (not touching bone). You can baste the chicken with pan juices halfway through cooking for added moisture.
Once the chicken is fully cooked, remove it from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken into pieces and serve with the roasted vegetables and pan juices. Enjoy your Yum O Roast Chicken!
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5540 mg | 241% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1438 mg | 31% | |
*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.
