Nothing is better than roast chicken for dinner on cold days, right? Of course right.
Especially when it's nestled in simple carrots, onions and potatoes. Plus, the chicken is seasoned with my favorite flavor combination right now, rosemary, garlic and lemon. Nothing else like it!
I've made this recipe many times, and it's always super delicious, moist, and filling. Give it a shot!
Roasted Chicken with Carrots and Potatoes
Adapted from: Bride and Groom First and Forever Cookbook
Serves 4
3 carrots cut into large pieces, like 6 pieces per carrot
8 red new potatoes cut into halves or quarters
1 medium yellow onion cut into 6 wedges
3 tablespoons olive oil
kosher salt and freshly ground pepper
1 4 lb chicken
1 lemon, cut into quarters
2 fresh rosemary sprigs
4 cloves garlic, peeled and smashed
Preheat the oven to 425 degrees.
Place carrots, potatoes and onion in a 9X13 inch glass baking dish. Drizzle with 1 tablespoon of the olive oil and stir so the vegetables get coated. Sprinkle generously with salt and pepper. Spread the veggies to the edges of the baking dish to make room for the chicken. Place the garlic cloves in the space you just created by moving the veggies.
Take the gross stuff (neck and giblets) out of the cavity of the chicken. Not all chickens are sold with the neck and giblets in a little bag placed in the cavity, so don't worry if you can't find them!
Rinse the chicken and pat dry. Season the cavity with salt and pepper and put the rosemary and lemon inside. Place the chicken on top of the garlic cloves in the baking dish, this will keep the garlic from burning. Drizzle the chicken with olive oil and then season liberally with salt and pepper, don't forget the legs and wings! If you want, you can truss the chicken, but you don't have to.
Roast for 45 minutes. After 45 minutes, use tongs to tilt the chicken so the juices come out of the cavity. Stir the vegetables into the juices and brush the juices onto the chicken. If the skin is browning quite a bit, place aluminum foil loosely over the bird.
Continue roasting until the chicken has cooked to an internal temperature of 170-175, or until the juices run clear when you poke the thigh joint with your knife. This should be another 25 to 30 minutes, but it could be more.
When it's done, move the chicken to a platter and let it rest for 10 minutes. Stir the vegetables in the garlic and juice and squeeze some lemon juice over them. Yumm!
I wish I could give you tips for carving the chicken, but I can't. I'm definitely not an expert. Cutting the legs off is especially difficult, I basically just mangle them until they fall off. They may not be pretty, but they sure will be delicious!
If you've never roasted a chicken before, you've really got to try it. It's easier than it sounds and it's so homey and delicious!
Remember to save the bones so you can make a stock. I'll show you how next time!
I've made this recipe many times, and it's always super delicious, moist, and filling. Give it a shot!
Roasted Chicken with Carrots and Potatoes
Adapted from: Bride and Groom First and Forever Cookbook
Serves 4
3 carrots cut into large pieces, like 6 pieces per carrot
8 red new potatoes cut into halves or quarters
1 medium yellow onion cut into 6 wedges
3 tablespoons olive oil
kosher salt and freshly ground pepper
1 4 lb chicken
1 lemon, cut into quarters
2 fresh rosemary sprigs
4 cloves garlic, peeled and smashed
Preheat the oven to 425 degrees.
Place carrots, potatoes and onion in a 9X13 inch glass baking dish. Drizzle with 1 tablespoon of the olive oil and stir so the vegetables get coated. Sprinkle generously with salt and pepper. Spread the veggies to the edges of the baking dish to make room for the chicken. Place the garlic cloves in the space you just created by moving the veggies.
Take the gross stuff (neck and giblets) out of the cavity of the chicken. Not all chickens are sold with the neck and giblets in a little bag placed in the cavity, so don't worry if you can't find them!
Rinse the chicken and pat dry. Season the cavity with salt and pepper and put the rosemary and lemon inside. Place the chicken on top of the garlic cloves in the baking dish, this will keep the garlic from burning. Drizzle the chicken with olive oil and then season liberally with salt and pepper, don't forget the legs and wings! If you want, you can truss the chicken, but you don't have to.
Roast for 45 minutes. After 45 minutes, use tongs to tilt the chicken so the juices come out of the cavity. Stir the vegetables into the juices and brush the juices onto the chicken. If the skin is browning quite a bit, place aluminum foil loosely over the bird.
Continue roasting until the chicken has cooked to an internal temperature of 170-175, or until the juices run clear when you poke the thigh joint with your knife. This should be another 25 to 30 minutes, but it could be more.
When it's done, move the chicken to a platter and let it rest for 10 minutes. Stir the vegetables in the garlic and juice and squeeze some lemon juice over them. Yumm!
I wish I could give you tips for carving the chicken, but I can't. I'm definitely not an expert. Cutting the legs off is especially difficult, I basically just mangle them until they fall off. They may not be pretty, but they sure will be delicious!
If you've never roasted a chicken before, you've really got to try it. It's easier than it sounds and it's so homey and delicious!
Remember to save the bones so you can make a stock. I'll show you how next time!
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