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Roasted Chicken
By JustGoodFood
•
Added 13 days ago
•
Updated 13 days ago
Easy
Dinner
Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Serves 8
Ingredients (for 8 servings)
-
6.0 lb Whole Chicken
-
0.5 tsp Salt
-
1.0 unit Fresh Thyme
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3.0 tbsp Butter
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1.0 whole Large Yellow Onion
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4.0 whole Large Carrots
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1.5 lb Petite Red Potatoes
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2.0 tbsp Olive Oil
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0.5 tbsp Ground Black Pepper
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
784.0
Calories
63.6g
Protein
2.9g
Carbs
55.7g
Fat
0.8g
Fiber
1.4g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Description
Perfect recipe for whole, oven roasted chicken and vegetables! Your family will love this dinner!
Instructions
Chicken Prep
- Clean the chicken and pat dry with paper towels.
- If possible, let the chicken sit at room temperature for 30-60 minutes to allow for more even cooking.
- Preheat the oven to 425° F.
Roasting
- Cut potatoes in half and lay on the bottom of roasting pan.
- Clean and cut carrots into large chunks and mix in with potatoes.
- Drizzle potatoes and carrots with olive oil and toss to coat.
- Seasoning the entire chicken generously with salt and pepper.
- Stuff the chicken with the thyme and onion.
- Brush the outside of the chicken with the 2 TBS melted butter and season again with salt/pepper.
- Use kitchen twine to tie the legs together. Tuck the wings underneath the body of the chicken.
- Place the chicken on top of the vegetables. This prevents the chicken from sitting in its own juice while it cooks and elevates the chicken for even cooking.
- Roast (uncovered), for 1 ½ hours. Halfway through, use a spoon to drizzle the chicken with some drippings from the bottom of the pan. Rotate the pan 180 degrees and place it back in the oven.
- The chicken is done when the juices run clear and the internal temperature reads 165° F. (Place a meat thermometer into the thigh to check the temperature.)
- Let the chicken rest, uncovered, for 15-20 minutes to allow the juices to reabsorb before you cut into it!
- Slice and serve with the roasted vegetables.
Note: An easy rule of thumb is that chicken takes about 15 minutes/pound to roast at 425° F.
Nutrition Estimates (*estimated per serving)
784.0
Calories
63.6g
Protein
2.9g
Carbs
55.7g
Fat
0.8g
Fiber
1.4g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.