Whole chicken (3-4 pounds)
Potatoes (4 medium, cut into chunks)
Carrots (4, cut into chunks)Directions
Follow these steps to create a perfectly roasted chicken with vegetables and lemon:
Preheat Your Oven: Set your oven to 425°F (220°C).
Prepare the Chicken: Pat the chicken dry with paper towels. Season the cavity with salt and pepper, and stuff with lemon slices, garlic cloves, and sprigs of rosemary and thyme.
Season the Chicken: Rub the outside of the chicken with olive oil, then season generously with salt, pepper, and the juice of one lemon.
Prepare the Vegetables: In a large roasting pan, toss the potatoes, carrots, and red onion with olive oil, salt, and pepper. Spread them out in an even layer.
Arrange the Chicken: Place the seasoned chicken on top of the vegetables in the roasting pan.
Roast: Bake in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and golden brown.
Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.
Kitchen Equipment Needed
Large roasting pan
Paper towels
Knife and cutting board
Measuring cups and spoons
Meat thermometer
Tips and Shortcuts
Spatchcock the Chicken: For faster and more even cooking, consider spatchcocking the chicken by removing the backbone and flattening it.
Uniform Vegetable Cuts: Cut the vegetables into uniform pieces to ensure they cook evenly.
Herb Variations: Experiment with different herbs such as sage or parsley for a unique twist.
Recipe Swaps and Variations
Chicken Parts: Use chicken thighs or breasts if you prefer, adjusting the cooking time accordingly.
Different Vegetables: Try adding bell peppers, parsnips, or Brussels sprouts for variety.
Citrus Twist: Swap lemon with orange or lime for a different citrus flavor.
Storing Leftovers
Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or enjoy cold in salads and sandwiches.
Food and Drink Pairings
This roasted chicken dish pairs wonderfully with a variety of sides and drinks:
Side Dishes: Serve with a fresh green salad, crusty bread, or creamy mashed potatoes.
Drinks: A glass of Chardonnay, Pinot Grigio, or a refreshing iced tea complements this meal perfectly
Red onion (1, cut into wedges)
Garlic (6 cloves, smashed)
Lemons (2, one sliced and one juiced)
Olive oil (1/4 cup)
Fresh rosemary (2 sprigs)
Fresh thyme (2 sprigs)
Salt (to taste)
Black pepper (to taste)
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