Description
A simple, flavorful roasted chicken dinner with crispy skin and tender meat, served with roasted carrots, potatoes, and onions. Perfect for busy families and meal prep.
Ingredients
Scale
- 1 whole chicken (3–4 lbs), fully thawed
- 4 tbsp unsalted butter, softened
- 3 tbsp extra virgin olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 whole head garlic, top cut off
- 1 large lemon, sliced
- 1 lb carrots, chopped into large chunks
- 1 lb Yukon Gold potatoes, cut into quarters
- 1 large onion, quartered
- Kosher salt
- Black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken dry inside and out with paper towels. Season the cavity with salt and pepper.
- In a small bowl, mix softened butter, olive oil, chopped rosemary, thyme leaves, minced garlic, salt, and pepper to create a paste.
- Gently loosen the skin over the breast meat. Rub half the herb butter under the skin and the rest all over the outside of the chicken. Season liberally with salt and pepper.
- Stuff the cavity with halved lemon, the whole head of garlic (cut side up), and herb sprigs.
- Toss carrots, potatoes, and onion with olive oil, salt, and pepper. Spread on a roasting pan or sheet pan.
- Place the chicken on top of the vegetables.
- Roast at 425°F (220°C) for 20 minutes.
- Reduce heat to 375°F (190°C) and roast for another 40-50 minutes.
- Check internal temperature in the thickest part of the thigh (avoiding bone); it should reach 165°F (74°C).
- Remove from oven and let rest, tented with foil, for 15-20 minutes.
- Carve and serve with roasted vegetables, spooning pan juices over the meat.
Notes
Let the chicken sit at room temperature for 30 minutes before cooking. Ensure skin is completely dry for crispiness. If skin browns too quickly, cover breast with foil for the last 20 minutes. Save the carcass to make homemade stock.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the chicken w
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: roasted chicken, easy dinner, family recipe, crispy skin, meal prep, healthy dinner, gluten-free