Roast Chicken with Vegetables
A whole chicken roasted with herb and garlic butter, served with tender roasted carrots, potatoes, and onions. Crispy skin and rustic presentation make it a comforting classic.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6
Ingredients
Whole chicken (3-4 lbs)
Carrots (peeled, cut into 2-inch pieces)
Potatoes (cut into 1-inch cubes)
Onions (quartered)
Garlic cloves (minced)
Fresh rosemary sprigs
Fresh thyme sprigs
Unsalted butter
Olive oil
Salt
Black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix softened unsalted butter with minced garlic, chopped fresh rosemary, and thyme leaves. Season with salt and black pepper.
Pat the whole chicken dry with paper towels. Gently loosen the skin over the breasts and thighs and spread half of the herb and garlic butter mixture under the skin. Rub the remaining butter all over the outside of the chicken.
Place the chicken centrally in a large roasting pan or ovenproof dish.
In a bowl, toss the carrots, potatoes, and onions with olive oil, salt, pepper, and some rosemary and thyme sprigs.
Arrange the vegetables evenly around the chicken in the pan.
Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy and golden brown. Stir the vegetables halfway through cooking for even roasting.
Remove from the oven and let the chicken rest for 10-15 minutes before carving.
Transfer the whole chicken to a large white oval platter and arrange the roasted vegetables evenly around it. Garnish with additional fresh herb sprigs if desired.