adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Roast Chicken
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Effortless and delicious roast chicken - no fancy ingredients or pans needed, consistently juicy and tender.
Ingredients:
  • 1 (3 1/2 to 5-pound) whole chicken
  • 5 cups roughly chopped vegetables (1 to 1 1/2-inch pieces), such as carrots, onions, potatoes, parsnip, fennel, butternut squash, or turnips
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 small lemon, halved, or 1/2 large lemon
  • 1/2 yellow or white onion, peeled and cut into 1-inch wedges
  • 2 sprigs rosemary or 1 small bunch thyme, optional
  • 3 tablespoons butter, softened (optional)
Instructions:
  • Preheat the oven to 400°F with a rack positioned in the center. Allow the chicken to come to room temperature by unwrapping and placing it on the counter.
  • Get the pan ready: Put the roughly chopped vegetables in a Dutch oven, roasting pan, or large rimmed sheet pan. Mix with oil, salt, and pepper. Spread them out evenly. If using a roasting pan or sheet pan, arrange the vegetables slightly bigger than the chicken so it can rest on top.
  • Prepare the chicken: Remove any giblets from the chicken cavity and discard any liquid. Pat dry with paper towels inside and out. Season the cavity generously with salt and pepper. Stuff with lemon, onion, and rosemary or thyme, if using. Gently slide butter under the skin onto the breast meat. Rub any remaining butter on the outside of the chicken. Season all over with salt and pepper. Tuck wings under the body and place the chicken breast-side-up on the vegetables.
  • Roast: Place chicken in the oven and roast until internal temperature reaches 165°F. Total cook time will vary based on weight but typically ranges between 50 minutes to 1 hour and 40 minutes. Begin checking for doneness 10 minutes before the estimated time, then check every 10 minutes as needed. Use an instant-read thermometer in the thickest part of the breast and thigh, making sure both read 165°F per USDA guidelines.
  • Baste the chicken with the pan juices and allow it to rest for 20 to 30 minutes. Use the lemon from the chicken to squeeze over the vegetables. Serve alongside, if desired. Leftover roast chicken stays fresh for up to 4 days in the refrigerator when stored in an airtight container. Enjoy the dish? Give us stars and leave a comment!

Similar Recipes