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Roast Chicken with Vegetables

Roast Chicken with Vegetables

A flavorful and nutritious dinner option featuring tender, juicy roast chicken with perfectly seasoned vegetables.
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Equipment

  • Roasting pan
  • Meat thermometer
  • Cutting Board
  • Chef’s knife
  • Mixing Bowls
  • Tongs

Ingredients
  

  • 1 whole chicken about 4-5 lbs
  • 3 tbsp olive oil or melted butter
  • 1 lemon halved
  • 4 garlic cloves smashed
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 4 large carrots peeled and cut into chunks
  • 1 lb baby potatoes halved
  • 1 large onion quartered
  • 2 celery stalks chopped
  • 1 cup chicken broth

Instructions
 

  • Preheat oven to 425°F (220°C).
  • Prepare the chicken: Pat the chicken dry with paper towels. Stuff the cavity with lemon halves and smashed garlic cloves.
  • Season the chicken: Mix olive oil, rosemary, thyme, parsley, paprika, salt, pepper, and garlic powder. Rub this mixture all over the chicken.
  • Prepare the vegetables: Toss the carrots, potatoes, onion, and celery with olive oil, salt, and pepper. Spread them in a roasting pan.
  • Place the chicken on top of the vegetables. Pour chicken broth into the pan.
  • Roast for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
  • Rest the chicken for 10-15 minutes before carving.
  • Serve with roasted vegetables and pan juices.

Video

Notes

Truss the chicken for even cooking.
Baste with pan juices every 30 minutes for extra moisture.
Use a meat thermometer to prevent overcooking.