Herb-Roasted Whole Chicken with Vegetables
Prep Time : 00h 20
Cooking Time : 02h 00
Servings Number : 4 - 6 people
Ingredients
- 1 whole chicken (about 4–5 lbs / 1.8–2.2 kg)
- 3 tbsp olive oil or melted butter
- 1 lemon or orange (halved)
- 3–4 garlic cloves (crushed)
- 2–3 sprigs of rosemary
- 2–3 sprigs of thyme
- Salt and black pepper (to taste)
- 1 tsp paprika (optional, for color)
- 1 lb baby potatoes (cut in half if large)
- 2–3 carrots (peeled and cut into chunks)
- 1 red onion (cut into quarters)
- 1 orange (sliced)
- A few extra sprigs of rosemary and thyme
- Olive oil, salt, pepper
Method
- Preheat Oven: Set oven to 425°F (220°C).
- Prepare the Vegetables: In the roasting pan, toss potatoes, carrots, onion, and orange slices with a little olive oil, salt, and pepper. Scatter a few sprigs of rosemary and thyme over the veggies.
- Prepare the Chicken: Remove giblets from the chicken cavity (if any). Pat the chicken dry with paper towels. Rub the whole chicken (inside and out) with olive oil or melted butter. Season generously with salt, pepper, and paprika. Stuff the cavity with halved lemon/orange, garlic, and a few herb sprigs.
- Tie the Legs (Optional): Use kitchen twine to tie the legs together. This helps the chicken roast evenly and look neat.
- Place on Roasting Rack (or Directly on Veggies): Place the chicken breast side up on a rack inside the roasting pan. If you don’t have a rack, place it directly on top of the veggies.
- Roast the Chicken: Roast uncovered for 20 minutes, then lower heat to 375°F (190°C) and continue roasting. Total cooking time: about 20 minutes per pound of chicken. Baste the chicken with juices from the pan every 30 minutes.
- Check for Doneness: Chicken is done when internal temp reaches 165°F (75°C) in the thickest part of the thigh (not touching bone). Skin should be golden brown and crispy.
- Rest Before Carving: Let the chicken rest for 10–15 minutes before carving. This keeps the meat juicy.