Juicy Roast Chicken with Fresh Vegetables

This dish embodies the essence of home-cooked comfort food, featuring succulent chicken paired with colorful, fresh vegetables.

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main

Cuisine American

Servings 4 servings

1 whole Whole Chicken (about 4-5 pounds) Choose a fresh, organic chicken for best flavor.
3-4 medium Carrots Slice into uniform pieces for even cooking.
4 medium Potatoes Choose a waxy variety for best results.
1 large Onion Cut into wedges to maximize flavor release.
6 cloves Garlic Smash slightly to release oils and flavors.
2-3 tablespoons Olive Oil Use high-quality extra virgin olive oil.
1 handful Fresh Herbs (rosemary, thyme, parsley) Finely chopped to season chicken and vegetables.
to taste Salt and Pepper Use kosher salt and freshly ground black pepper.

Preheat your oven to 425°F (220°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.
Place the chicken in a large roasting pan and drizzle with olive oil, ensuring it’s evenly coated.
Season the chicken generously with salt and pepper, both inside and out.
In a mixing bowl, combine the carrots, potatoes, onion, and garlic. Drizzle with olive oil and add salt and pepper. Toss until well coated.
Arrange the seasoned vegetables around the chicken in the roasting pan.
Sprinkle the chopped fresh herbs over the chicken and vegetables.
Place the roasting pan in the preheated oven and set a timer for 1 hour.
After 30 minutes, baste the chicken with the juices from the pan.
Continue roasting for another 30 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
Remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving.
Serve the carved chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top.

Consider adding citrus slices or experimenting with different vegetables for variations.

Keyword Easy