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Roasted Chicken

A classic Roasted Chicken recipe that brings warmth and comfort to your table, perfect for family gatherings and weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Vegetables
  • 3 to 4 pcs yellow potatoes Scrubbed and quartered
  • 4 to 5 pcs whole carrots Peeled and cut
  • 2 medium yellow onions Quartered
  • 2 tablespoons extra virgin olive oil Divided
  • 2 teaspoons kosher salt Essential for seasoning
  • 1 teaspoon coarse ground black pepper Touch of spice
For the Chicken
  • 1 whole chicken Approximately 6 pounds, patted dry
  • ½ pcs lemon To be placed inside the chicken

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. In a large roasting dish, place the quartered potatoes, chopped carrots, and quartered onions. Drizzle with one tablespoon of olive oil, and sprinkle with one teaspoon of salt and half a teaspoon of black pepper. Toss well.
  3. Place the whole chicken on top of the vegetable bed, breast side up.
  4. Drizzle the remaining tablespoon of olive oil over the chicken. Season with the remaining teaspoon of salt and half teaspoon of black pepper. Place half a lemon inside the cavity.
Cooking
  1. Roast in the preheated oven for approximately 1 hour and 50 minutes, or until the internal temperature reaches 165°F.
  2. If the chicken browns too quickly, cover it loosely with aluminum foil.
Resting and Serving
  1. Remove the roasting pan from the oven and let the chicken rest for 10 to 15 minutes.
  2. Carve the chicken and serve with the roasted vegetables.

Notes

Choose a free-range or organic chicken for better flavor. Let the chicken rest after roasting to maintain moisture. Fresh herbs can enhance the dish's aroma and flavor.