Forget takeout! This recipe for roast chicken with vegetables delivers a comforting, flavorful meal that's surprisingly easy to make. Imagine succulent, juicy chicken with perfectly crispy skin, nestled amongst tender roasted root vegetables – carrots, potatoes, and onions bursting with savory goodness. The aroma alone is enough to make your mouth water, promising a delicious dinner that will impress your family and friends. We've focused on simple techniques to guarantee success, even for beginner cooks.
This recipe elevates weeknight dinners to a whole new level, offering a complete and satisfying meal in one pan. From selecting the perfect chicken to achieving that coveted crispy skin, we'll guide you through every step. Ready to learn how to create this mouthwatering masterpiece? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Roasting pan or 9x13 inch baking dish
- Paper towels
Ingredients
- Whole Chicken: 4-6 lbs
- Olive Oil: 4 tablespoons
- Italian Seasoning or Fresh Herbs (Rosemary, Thyme): 1 teaspoon
- Yellow Onion: 1 medium, chopped
- Carrots: 2, cut into 1-inch pieces
- Potatoes: 2, cut into 1-inch pieces
- Salt
- Black Pepper
- Lemon Wedges: Optional
Step-by-Step Instructions
Step 1. Prepare Chicken and Vegetables
- Preheat oven to 450°F (232°C). Pat chicken dry with paper towels; remove giblets. Rub with 2 tablespoons olive oil; season with salt, pepper, and herbs. Add lemon wedges inside (optional).
- In a roasting pan, combine chopped onion, carrots, and potatoes. Drizzle with remaining olive oil; season with Italian seasoning, salt, and pepper. Toss to coat.
Step 2. Roast the Chicken
- Place seasoned chicken (breast side up) on top of vegetables.
- Roast uncovered at 450°F (232°C) for 12 minutes to crisp the skin.
- Reduce oven temperature to 350°F (177°C); continue roasting for approximately 20 minutes per pound (e.g., 80 minutes for a 4-lb chicken).
- Check internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Step 3. Rest and Finish
- Remove chicken from oven; let rest for at least 15 minutes before carving.
- Return vegetables to oven if needed for additional browning while chicken rests.
Step 4. Serve
- Carve chicken and serve with roasted vegetables. Garnish with fresh herbs.
Read more: Misir Wot: Spicy Ethiopian Lentils Recipe
Tips
- For extra flavor, add lemon wedges inside the chicken cavity.
- Resting the chicken allows the juices to redistribute, ensuring moist and flavorful meat.
- This dish pairs wonderfully with a simple green salad or crusty bread.
Nutrition
- N/A
FAQs
1. How do I get crispy chicken skin?
Pat the chicken dry before roasting, and ensure it's in a hot oven (at least 400°F/200°C). Roasting uncovered allows the skin to crisp up nicely.
2. What vegetables work best with roast chicken?
Root vegetables like carrots, potatoes, and onions are classic choices. You can also use broccoli, Brussels sprouts, or other hardy vegetables.
3. How long does it take to roast a chicken?
Roasting time depends on the chicken's size. A 4-5 lb chicken usually takes 1 hour 15 minutes to 1 hour 30 minutes at 400°F/200°C. Always use a meat thermometer to ensure it reaches 165°F (74°C) internally.
This roast chicken with vegetables recipe is a guaranteed crowd-pleaser, offering a delicious and satisfying meal with minimal effort. From the crispy skin to the tender meat and perfectly roasted vegetables, every bite is a burst of flavor. Enjoy the simple elegance of this classic dish, and don't hesitate to experiment with different vegetables to create your own perfect combination!