One-Pot Roasted Chicken with Root Vegetables

Name: One-Pot Roasted Chicken with Root Vegetables
Prep time: 15 min
Cook time: 1 h 15 min
Yield: Serves 4 - 6
Ingredients: 1 whole chicken (approx. 4 lbs), patted dry.; 1.5 lbs baby potatoes (halved); 3 large carrots (thickly sliced); 1 red onion (quartered).; 1 head of garlic (top sliced off); 1 lemon (halved); fresh rosemary or thyme.; 3 tbsp softened butter or olive oil; 1 tsp paprika; salt; black pepper

Be the first to review this recipe

4 - 6 people

00h 15

01h 15

Ingredients and Method

Ingredients

1 whole chicken (approx. 4 lbs), patted dry.
1.5 lbs baby potatoes (halved)
3 large carrots (thickly sliced)
1 red onion (quartered).
1 head of garlic (top sliced off)
1 lemon (halved)
fresh rosemary or thyme.
3 tbsp softened butter or olive oil
1 tsp paprika
salt
black pepper

Method

Prep: Preheat your oven to 425°F (220°C).
Season: Rub the softened butter or oil all over the chicken skin. Generously season with salt, pepper, and paprika. Stuff the lemon and some herbs inside the cavity.
Toss: In the bottom of your Dutch oven, toss the potatoes, carrots, and onions with a splash of oil and salt.
Assemble: Place the chicken directly on top of the vegetables. Tuck the garlic head and extra herbs into the sides.
Roast: Place the pot in the oven without the lid. Roast for 1 hour to 1 hour 15 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Rest: Remove from the oven and let the chicken rest in the pot for 10–15 minutes before carving. This keeps the juices from running out.