Roast Chicken Dinner
The perfect Roast Chicken fit for your Sunday dinner table! Moist, golden chicken cooked with potatoes, carrots and onions in one pan.
Ingredients
- 3-4 lb chicken giblets removed (if included)
- salt and pepper
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 lemon quartered
- 3 tablespoons butter melted
- 1/4 cup olive oil
- 1 yellow onion quartered
- 8 small carrots peeled
- 4 medium yellow potatoes or russet potatoes, sliced into large wedges
Instructions
- Pat the chicken dry. Season with salt and pepper and set back in the fridge while you prepare the remaining vegetables.
- Preheat oven to 425F. Drizzle the bottom of a dutch oven or roasting pan with olive oil.
- Cut the potatoes and onion as specified above. Peel the small carrots. If using large carrots, cut them into 3 1/2 inch pieces. Add the vegetables to the bottom of the roasting pan.
- Season the vegetables with salt and pepper and drizzle with more olive oil. Toss to coat and spread out in an even layer.
- Remove the chicken from the fridge. Massage the chicken with the butter, spreading it out evenly over the skin. Season again, lightly, with salt and pepper. Stuff the chicken with the lemon (quartered), 1 sprig of thyme and 1 sprig of rosemary. Tie the legs together using butchers twine and tuck the wings underneath the body.
- Place chicken on top of the vegetables. Chop 1 sprig each of thyme and rosemary.
- Roast in the oven for 30 minutes. Baste the chicken with the juices that have run on to the bottom of the roasting pan. Reduce oven temperature to 375F and continue to roast for 50-60 minutes (time will depend on the size of the chicken). Check internal temperature for doneness and continue to cook if needed until it reaches an internal temperature of 165F.
- Let the chicken rest for 15 minutes. Remove twine and unstuff the chicken. Transfer to serving platter with the potatoes and vegetables.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 770kcalCarbohydrates: 52gProtein: 36gFat: 47gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 145mgSodium: 273mgPotassium: 1608mgFiber: 9gSugar: 8gVitamin A: 17232IUVitamin C: 68mgCalcium: 95mgIron: 4mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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