Description
A simple and flavorful recipe for roasting a whole chicken with a bed of fresh vegetables. The chicken is seasoned well with olive oil, salt, and pepper, and roasted until perfectly tender and juicy, making it an ideal hearty meal for family dinners.
Ingredients
Scale
Vegetables
- 1 pound carrots (about 12 medium carrots)
- 1 bunch celery
- 1 large yellow onion
Chicken and Seasoning
- ~5 pound whole chicken
- 4 tablespoons olive oil
- Sea salt, to taste
- Fresh black pepper, to taste
Instructions
- Prepare the vegetables: Add the carrots, celery, and onion to a sheet pan. Drizzle 1 tablespoon of olive oil over them, toss to coat evenly, then season with salt and pepper. Spread the vegetables out evenly across the tray.
- Position the chicken: Place the whole chicken breast side up in the center of the sheet pan on top of the vegetables, keeping the truss intact. Drizzle the remaining 3 tablespoons of olive oil over the chicken, and rub it thoroughly into the skin.
- Season the chicken: Generously sprinkle sea salt all over the chicken skin to ensure good flavor and crispy texture. Add freshly ground black pepper to taste.
- Roast the chicken: Preheat the oven, then transfer the sheet pan with the chicken and vegetables inside. Roast for 90 to 120 minutes, checking every 10 minutes with a meat thermometer until the thickest part of the chicken breast reaches 175ºF. The temperature will rise slightly during resting.
- Rest and serve: Remove the chicken from the oven and let it rest for 10 minutes. Carve the chicken and serve it alongside the roasted vegetables.
Notes
- Resting the chicken after roasting allows the juices to redistribute for a moister result.
- Using a meat thermometer ensures the chicken is cooked safely and perfectly without drying out.
- Feel free to add other vegetables like potatoes or parsnips to the roasting tray for variety.
- Keep the truss on the chicken during roasting to help keep its shape and for even cooking.
