Perfect Roast Chicken and Vegetables
A complete roast dinner where a whole chicken roasts with root vegetables, delivering crispy skin and tender meat.
Ingredients
Main Ingredients
- 1 whole chicken 1 whole chicken, 4-5 lb (1.8-2.3 kg) Use a whole chicken for even roasting.
- 1 lemon 1 lemon For stuffing the chicken.
- 4 cloves 4 garlic cloves Smashed for flavoring.
- 900 g 900 g mixed vegetables, chopped (carrots, potatoes, onions) Use root vegetables that hold up to roasting.
- 3 tbsp olive oil For rubbing on chicken and drizzling on vegetables.
- to taste salt and pepper For seasoning.
- fresh herbs fresh herbs (e.g., thyme, rosemary) For stuffing and flavoring.
Essential Tools
- 1 roasting pan For roasting the chicken.
- 1 instant-read thermometer To check the chicken’s internal temperature.
- 1 sharp knife For carving the chicken.
- 1 paper towels For drying the chicken.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
- Rub the entire chicken with olive oil, then season generously with salt and pepper.
- Stuff the cavity of the chicken with lemon halves, smashed garlic, and some fresh herbs.
- Arrange the chopped vegetables around the chicken in the roasting pan, drizzling a little olive oil and seasoning them with salt and pepper.
Cooking
- Roast in the preheated oven for about 1-hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
- Let the chicken rest for about 10-15 minutes before carving.
- Serve the chicken with the roasted vegetables.
Notes
Rest the chicken loosely tented with foil, do not press or cut while hot, this preserves juices. Store leftovers in shallow airtight containers, refrigerate within 2 hours, and keep up to 4 days.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 10gSodium: 1000mgFiber: 5gSugar: 5g
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