Main Dishesnatashaskitchen5.0
Juicy Roast Chicken and Vegetables
There’s nothing like homemade Roast Chicken with Vegetables. This is a one-pan chicken dinner and you’ll love our tip for the juiciest chicken breast.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 15 min🔥 Cook: 1h 20m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●pan
- ●oven
📝 Preparation Steps
1
Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
large carrots (peeled and cut into 1” pieces)2medium onion (chopped into 1” pieces)1head of garlic (cut in half parallel to the base, divided)1olive oil1 Tbsptsp salt1/2tsp salt (divided (1/2 tsp for inside, 2 tsp for outside))2 1/2tsp black pepper1/4
2
Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
tsp salt1/2tsp salt (divided (1/2 tsp for inside, 2 tsp for outside))2 1/2tsp black pepper1/4lemon (halved)1
3
Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.
tsp salt1/2tsp salt (divided (1/2 tsp for inside, 2 tsp for outside))2 1/2tsp black pepper1/4
4
Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to ⏱️ 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.
5
Transfer chicken and veggies to a platter, tent with foil, and let rest at least ⏱️ 15 minutes before slicing and serving.
Nutrition Facts
calories
478 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
4 g
sugar Content
3 g
sodium Content
996 mg
protein Content
31 g
cholesterol Content
120 mg
carbohydrate Content
27 g
saturated Fat Content
9 g
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