Imagine a perfectly roasted chicken, its skin golden and crispy, surrounded by a medley of tender, flavorful vegetables. This classic American dish is not just a meal; it's an experience that brings family and friends together around the dinner table. With minimal prep and a hands-off cooking method, you can create a stunning centerpiece that will have everyone asking for seconds. Ready to impress your guests and elevate your home-cooking game? Dive into this easy yet delicious recipe for Whole Roasted Chicken with Vegetables and discover how to turn simple ingredients into a feast fit for a king!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon dried thyme
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even roasting.
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the center of the oven for optimal heat circulation.
- Pat the chicken dry thoroughly with paper towels to remove excess moisture. This helps achieve crispy, golden-brown skin.
- Prepare the vegetables by chopping carrots and potatoes into roughly 1-inch chunks, and quarter the onion. Place vegetables in a large roasting pan.
- Drizzle olive oil over the vegetables and season with half of the salt, pepper, and dried thyme. Toss to coat evenly.
- Generously season the entire chicken inside and out with remaining salt, pepper, and dried thyme. Ensure even coverage for maximum flavor.
- Place the chicken breast-side up on top of the prepared vegetables in the roasting pan. Arrange the chicken so it's centered and not touching pan sides.
- Roast in the preheated oven for approximately 1 hour and 15-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Every 30 minutes, baste the chicken with pan juices to keep it moist and help develop a rich, golden-brown skin.
- Once cooked, remove from oven and let the chicken rest for 15-20 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with the roasted vegetables, spooning any additional pan drippings over the dish for extra flavor.
Tips
- Bring the Chicken to Room Temperature: Removing the chicken from the refrigerator 30 minutes before cooking helps it roast evenly, resulting in juicy meat and crispy skin.
- Preheat Your Oven: Make sure to preheat your oven to 425°F (218°C) and position the rack in the center. This ensures optimal heat circulation for even cooking.
- Dry the Chicken: Patting the chicken dry with paper towels is crucial. Moisture on the skin can lead to steaming rather than roasting, so this step is key for achieving that desired golden-brown finish.
- Season Generously: Don’t skimp on seasoning! Generously season both the inside and outside of the chicken with salt, pepper, and dried thyme to maximize flavor.
- Baste for Moisture: Every 30 minutes, baste the chicken with the pan juices. This not only keeps the meat moist but also enhances the flavor and color of the skin.
- Let It Rest: After roasting, allow the chicken to rest for 15-20 minutes before carving. This step is essential for redistributing the juices, ensuring every bite is succulent.
- Serve with Pan Drippings: For an extra flavor boost, spoon the pan drippings over the carved chicken and vegetables. It adds a rich, savory finish to the dish that everyone will love!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 100mg
