Get ready to transform your kitchen into a culinary paradise with this ultimate roast chicken and vegetables recipe that will make your family beg for seconds! Imagine a perfectly golden, crispy-skinned chicken nestled among caramelized vegetables, filling your home with an irresistible aroma that promises comfort and flavor in every single bite. Whether you're a cooking novice or a seasoned chef, this foolproof recipe will elevate your dinner game and create a memorable meal that looks like it came straight from a gourmet restaurant.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 cups mixed vegetables (carrots, potatoes, onions)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken while cooking the vegetables perfectly.
- Prepare the chicken by removing any giblets from the cavity and patting it dry with paper towels. This will help the skin crisp up during roasting.
- In a small bowl, mix together the salt, black pepper, garlic powder, and dried thyme. This will be your seasoning mix.
- Rub the olive oil all over the chicken, ensuring it is evenly coated. This will help the skin to crisp and the seasoning to adhere better.
- Sprinkle the seasoning mix generously over the chicken, making sure to cover all sides and inside the cavity for maximum flavor.
- In a large mixing bowl, combine the mixed vegetables (carrots, potatoes, onions). Drizzle with a little olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Place the seasoned chicken breast-side up in a large roasting pan. Arrange the mixed vegetables around the chicken in the pan.
- Insert the roasting pan into the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when measured in the thickest part of the thigh.
- During cooking, baste the chicken with the pan juices every 30 minutes to keep it moist and enhance the flavor.
- Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the chicken and serve it alongside the roasted vegetables. Enjoy your delicious roast chicken and vegetables!
Tips
- Pat the chicken completely dry before seasoning to ensure the crispiest skin possible.
- Don't be shy with seasoning - massage the herbs and spices generously all over and inside the chicken.
- Use a meat thermometer to guarantee the chicken is perfectly cooked without drying out.
- Let the chicken rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Choose vegetables that roast well together, like root vegetables that can caramelize and absorb the chicken's delicious pan juices.
- Baste the chicken regularly during cooking to keep the meat moist and enhance overall flavor.
- For extra flavor, consider adding fresh herbs like rosemary or thyme under the chicken's skin before roasting.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 120mg
