Name: Easy Roast Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Roast Chicken

1. 1 (3 1/2 to 5-pound) whole chicken -

2. 5 cups roughly chopped vegetables (1 to 1 1/2-inch pieces), such as carrots, onions, potatoes, parsnip, fennel, butternut squash, or turnips -

3. 2 tablespoons olive oil -

4. Salt and freshly ground black pepper -

5. 1 small lemon, halved, or 1/2 large lemon -

6. 1/2 yellow or white onion, peeled and cut into 1-inch wedges -

7. 2 sprigs rosemary or 1 small bunch thyme, optional -

8. 3 tablespoons butter, softened (optional) -

How to cook deliciously - Easy Roast Chicken

1. Stage

Preheat the oven to 400°F. Arrange a rack in the center of the oven. Remove the chicken from the fridge, unwrap, and set it on the counter to warm up a bit.

2. Stage

Prepare the pan: Add the roughly chopped vegetables to a Dutch oven, roasting pan, or rimmed sheet pan large enough to hold the chicken. Toss with the oil and season with salt and pepper. Spread out into an even layer. If you’re using a roasting pan or sheet pan, arrange the vegetables to be slightly larger than the chicken so it can sit on top.

3. Stage

Prepare the chicken: Remove the giblets from the chicken cavity (if needed) and dump out any liquid. Pat dry inside and out with paper towels. Generously season the cavity of the chicken with salt and pepper. Stuff with the lemon, onion, and rosemary or thyme, if using. If using the butter, gently separate the skin from the breast meat and smear the butter in between the skin and meat. Use any leftover butter on your hands and spread it on the outside of the bird. Season generously all over with salt and less generously with pepper. If you’re using a salt cellar, this will be about 3 good pinches; if you’re using a grinder, it’s about 8 full turns of the grinder. If you don't normally season your food this way, it's going to feel like more salt than you are used to using. Tuck the wings under the body so they don’t stick out. Place the chicken breast-side-up on top of the vegetables.

4. Stage

Roast: Place the chicken in the oven and roast until the internal temperature reads 165°F, about 15 minutes per pound. Depending on the weight of your chicken, the total cook time will be between 50 minutes and 1 hour and 40 minutes. Start testing for doneness 10 minutes before your target time, then every 10 minutes after that as needed. Use an instant-read thermometer inserted in the thickest part of the breast (without touching the bone) as well as a thigh to test for doneness. Both temperature readings should register at least 165°F per the USDA.

5. Stage

Rest and serve: Baste the chicken with the pan juices and let it rest for 20 to 30 minutes before carving and serving (no need to cover). Use the lemon from the chicken and squeeze it over the vegetables. Serve alongside, if desired. Leftover roast chicken will keep for up to 4 days in an airtight container in the refrigerator. Love the recipe? Leave us stars and a comment below!