Get ready to transform your kitchen into a culinary paradise with this mouthwatering Oven Roasted Chicken with Winter Veggies and Lemon Thyme Sauce! Imagine a perfectly golden, crispy-skinned chicken nestled among caramelized winter vegetables, infused with aromatic thyme and bright lemon notes. This isn't just a recipe; it's a one-pan wonder that promises to become your new go-to dinner that will impress family and friends with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 cup Brussels sprouts, halved
- 1 lemon, zested and juiced
- 3 tablespoons fresh thyme, chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Remove the chicken from refrigeration 30 minutes before cooking to allow it to come to room temperature.
- Pat the chicken dry thoroughly with paper towels. This ensures crispy skin during roasting.
- In a large roasting pan, combine chopped carrots, diced potatoes, and halved Brussels sprouts. Drizzle 2 tablespoons of olive oil over vegetables, then season with salt and pepper.
- Prepare the chicken by gently loosening the skin and rubbing 1 tablespoon of olive oil underneath. Sprinkle lemon zest, 2 tablespoons of fresh thyme, salt, and pepper both under and over the skin.
- Place the whole chicken centered on top of the prepared vegetables in the roasting pan. Drizzle remaining olive oil over the chicken.
- Roast in the preheated oven for approximately 60-75 minutes, or until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- While chicken is roasting, prepare the lemon thyme sauce by combining remaining lemon juice, remaining fresh thyme, and a touch of olive oil in a small bowl.
- Once chicken is fully cooked, remove from oven and let rest for 10-15 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with roasted vegetables. Drizzle the prepared lemon thyme sauce over the chicken and vegetables before serving.
Tips
- Temperature is Key: Always let your chicken sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Dry Skin = Crispy Skin: Pat the chicken completely dry with paper towels. Moisture is the enemy of that gorgeous golden-brown exterior.
- Seasoning Technique: Gently loosen the skin and rub seasonings directly underneath for deeper flavor penetration.
- Use a Meat Thermometer: Don't guess! Ensure your chicken reaches 165°F (74°C) at the thickest part of the thigh for safe, perfectly cooked meat.
- Resting is Crucial: Allow the chicken to rest 10-15 minutes after roasting. This helps redistribute juices, keeping the meat incredibly moist and tender.
- Vegetable Placement: Cutting vegetables to similar sizes ensures they cook evenly alongside the chicken.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 120mg
