Description
This recipe guides you to prepare perfectly roasted whole chickens, delivering a juicy, flavorful centerpiece for a cozy dinner. The chicken is seasoned with a fragrant blend of herbs and spices, roasted alongside tender vegetables, resulting in a comforting and delicious meal.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4-5 lbs) – choose a plump bird with good fat under the skin for moisture
- 1/4 cup extra virgin olive oil
- 2 tablespoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh herbs (thyme or rosemary), finely chopped
- 1 whole lemon, halved
Vegetables
- 2 cups carrots, cut into uniform pieces
- 2 cups potatoes, cut into uniform pieces
- 1 cup onions, cut into uniform pieces
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting.
- Prepare Chicken: Remove any giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels to promote crispy skin.
- Make Seasoning Paste: In a small bowl, mix olive oil, salt, pepper, garlic powder, onion powder, and chopped fresh herbs until a smooth paste forms.
- Season Chicken: Rub the olive oil mixture all over the chicken skin, making sure to get some under the skin and inside the cavity for maximum flavor.
- Stuff Lemon: Place the halved lemon inside the cavity to keep the chicken moist and impart fresh citrus notes during roasting.
- Arrange Chicken: Place the chicken breast side up on a roasting rack inside a baking pan to allow air circulation for even cooking.
- Add Vegetables: Surround the chicken with the chopped carrots, potatoes, and onions. Drizzle them with olive oil and season with salt and pepper for added flavor.
- Roast: Roast the chicken in the preheated oven for about 75 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked.
- Broil for Crispiness: For the last 5 minutes, switch to broil to crisp up the skin; watch closely to prevent burning.
- Rest: Once done, remove the chicken from the oven and let it rest for 15-20 minutes to allow the juices to redistribute.
- Carve: Carve the chicken into serving pieces and plate alongside the roasted vegetables.
- Serve: Enjoy your perfectly roasted chicken dinner with your favorite sides for a hearty and satisfying meal.
Notes
- Use a meat thermometer to check the internal temperature for safe cooking.
- Allowing the chicken to rest after roasting ensures juicier meat.
- Vegetables can be swapped according to preference, such as adding parsnips or Brussels sprouts.
- Broiling at the end is optional but enhances the skin’s crispiness.
- If you prefer, brining the chicken overnight will enhance moisture retention.
