Whole Roasted Chicken and Vegetables
Whole roasted chicken with vegetables is a simple one-pan dinner that works for Sunday supper or a family gathering. Stuffed with garlic, lemons, and fresh herbs, the chicken roasts up with crisp skin and juicy meat, while potatoes, carrots, and onions caramelize in the pan juices.
Servings: 6 servings
Ingredients
- 5 pounds whole chicken
- Salt and pepper
- 2 lemons quartered
- 1 whole garlic head halved crosswise
- 1 to 2 bunches Fresh thyme
- 2 bunches fresh rosemary
- 2 tablespoons butter melt
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 pound baby potatoes
- 3 large carrots peeled and cut in 2-inch chunks
- 4 onions peeled and halved (or quartered if they are large)
- ½ to 1 cup dry white wine
Instructions
- Preheat the oven to 400°
- Trim the excess fat from the chicken and pat it dry with paper towels to remove moisture. This step will help the skin get brown and crisp.
- Sprinkle salt and pepper inside the chicken and stuff the main cavity with some of the lemon quarters, the garlic halves, and most of the fresh herbs. Use the remaining lemons and herbs to stuff into the neck cavity. Close the opening with wooden picks.
- Use butchers twine to tie the legs together. Place the chicken into a large baking dish and tuck the wings beneath the body.
- Brush the surface of the chicken with melted butter, sprinkle with dried thyme, salt, pepper, and a light dusting of paprika.
Roast the Chicken:
- Roast the chicken for 40 minutes then remove from the oven.
- Toss the potatoes, carrots, and onions with olive oil and arrange them around the chicken.
- Pour ½ cup of the wine around the inside edge of the pan and sprinkle the vegetables with salt and pepper.
- Return the chicken to the oven and roast another 35-40 minutes until the juices run clear when a knife is pierced in the thickest part of the thigh or a meat thermometer reads 160°F and the vegetables are tender.
Rest, Carve and Serve:
- Remove the chicken from the oven and tent with foil and allow to rest for 15 minutes. The chicken will continue to cook from residual heat about another 10° after resting.
- Remove and discard the lemons, garlic, and herbs from the cavities of the chicken. Cut off and discard the string from the chicken legs. Lift and tip the chicken, draining the juices out of the body and into the pan.
- Transfer the chicken to a cutting board and carve the chicken, adding the pieces to a large serving platter.
- With a slotted spoon lift the vegetables from the roasting pan and arrange them around the chicken.
- Heat the juices in the roasting pan over medium heat on the stove. Add a splash of wine or water, if necessary, to loosen any stuck-on bits from the pan. Simmer for 3 minutes to reduce the juices slightly then pour the juices over the vegetables and chicken. Garnish with fresh herbs and serve.
Notes
Remove giblets: Check the cavity and discard or reserve giblets before roasting.
Check for pinfeathers: Pluck out any remaining pinfeathers for a clean roast.
Protect the breast: If the top browns too quickly, cover it loosely with foil.
Wine swap: Chicken broth can be used in place of white wine.
Quick gravy: For every 1 cup of pan juices, whisk 2 tablespoons flour into ¼ cup water to make a slurry. Stir into the simmering juices until thickened, then season with salt and pepper.
Nutrition
Serving: 1serving | Calories: 783kcal | Carbohydrates: 20g | Protein: 70g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 27g | Cholesterol: 274mg | Sodium: 280mg | Fiber: 3g | Sugar: 4g
