Seriously, it doesn’t get any easier than Easy Roasted Chicken. Place the chicken over a bed of vegetables eager to soak up all the delicious drippings, throw a few seasonings in there, and roast. Bam! Out comes a deliciously golden, savory, and juicy chicken, with its own side dish already cooked right alongside it. Really, all Easy Roasted Chicken asks of you is the patience to get it ready. Trust us, it is worth the wait!
Ingredients
- 3 large carrots, cut into chunks
- 2 pounds Yukon gold potatoes, cut into chunks
- 1 large yellow onion, chopped
- 3 tablespoons olive oil, plus more for brushing
- salt, to taste
- pepper, to taste
- 1 (4-5-pound) whole chicken, at room temperature
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 small wedge fresh lemon
Directions
Step 1 –Preheat the oven to 475 degrees F.
Step 2 –Place the carrots, the potatoes, and the onion in a large bowl.
Step 3 –Drizzle the veggie mixture with 3 tablespoons of the olive oil, season it generously with the salt and the pepper, and toss until all the veggies are coated.
Step 4 –Place the veggie mixture in a large cast-iron skillet or a 9×13-inch pan.
Step 5 –Dry the chicken very well with a paper towel.
Step 6 –Season the chicken on the inside and the outside with the salt and the pepper.
Step 7 –Place the garlic, the rosemary, and the lemon wedge in the chicken cavity.
Step 8 –Truss the chicken with kitchen twine.
Step 9 –Place the chicken on top of the bed of vegetables.
Step 10 –Roast for 25 minutes.
Step 11 –Reduce the oven temperature to 400 degrees F.
Step 12 –Brush the outside of the chicken with the extra olive oil.
Step 13 –Cook the chicken until it reaches 160 degrees F internally, inserting a thermometer where the thigh meets the breast, about 45-50 minutes.
Step 14 –Let the chicken rest at room temperature until it comes up to 165 degrees F internally and the juices redistribute, about 15 minutes.
Step 15 –Serve.
