Learn how to roast a chicken and make an amazing dinner at the same time. After tasting this delicious chicken with crispy skin and juicy meat you’re going to be putting this on the weekly menu.
I’m going to teach you how to roast a chicken with crispy skin and roasted with vegetables. I tend to make roasted chicken on the weekends. I find it’s a really nice dish to prep and cook in the afternoon and then have ready for dinner. It also makes for some delicious leftovers (if there are any, because I guarantee everyone will love this).
Thinking about the task at hand might be intimidating…what if it doesn’t turn out? I mean, it’s a whole chicken we’re talking about…just you and the raw chicken, I get it, it can be a little scary, but I’m here to walk you through it, so fear not!
And while we’re at it, we’re going to make a complete and delicious meal, because there’s nothing worse than having one component of a meal but then needing to make something else. I’m all about making tasty dishes and meals without spending hours and hours in the kitchen. Although that is fun sometimes, I don’t know about you, but the majority of the time I like to spend time doing other things (like perhaps spending some quality time with family…or folding that laundry that has been piling up? Yeah I’ll take spending qt with family!) The beauty of this dish is that doesn’t take that long to prep or hands on time (about 10 minutes) and is one of those dishes that one can put together and then leave in the oven (while doing other afore mentioned other things).
Roasting a chicken is totally doable! If I can do it, trust me, you can too! Sometimes I’ve found that chickens come with their legs tied together, but if yours doesn’t (like the one that I used for this, it didn’t have its legs tied together) you could just leave them untied because they’ll be nestled in the bed of veggies, or you could use bakers twine and tie them together (I don’t have twine just lying around, so I normally don’t do this step).
- 4-5 yellow potatoes black spots removed
- 8-10 whole carrots tips and stems removed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole chicken 5-6 pounds, giblets removed and washed/patted dry with paper towel
- 3 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic salt
- 1 tablespoon paprika
- 1/2 lemon juice
- 4 tablespoon extra virgin olive oil
- Preheat oven to 400 degrees Fahrenheit.
- Start by prepping the potatoes and carrots. Wash the potatoes and carrot and remove any black spots from the potatoes and cut the potatoes into cubes, then cut the tips and bottoms from the carrots and cut them into chunks - about 6 per carrot. Place carrots and potatoes at the bottom of a roasting dish and liberally sprinkle salt and pepper over the vegetables.
- Now prepare the chicken. To do so start by removing the giblets packet, and wash and place on a clean cutting board. Pat dry with paper towel.
- In a little bowl combine 3 tablespoons butter, 1 teaspoon each of salt, pepper and garlic salt and 1 tablespoon paprika.
- Now gently lift up the skin of the chicken, and then with a spoon scoop some of the butter mixture and place it beneath the skin. From the outside of the chicken massage the butter off the spoon and onto the chicken. Make sure both breasts of the chicken are covered with the butter, and then if there is any leftover butter mixture massage it on the outside of the chicken. Place the whole chicken on top of the roasted vegetables. Squeeze half of a lemon over the chicken and then place the lemon inside the cavity of the chicken.
- Over the chicken and vegetables in the roasting pan pour 3-4 tablespoons olive oil. Sprinkle a little salt and pepper over the chicken, and place in the oven.
- Bake for 50 minutes, then remove from oven, gently remove the chicken, stir the vegetables and place the chicken back onto the vegetables, then baste the chicken with the juices from the bottom of the pan. Bake the chicken for another 30 minutes (or until when the chicken is cut clear juices come out.) Remove the roasting pan from the oven and allow to cool for 10 minutes, then slice the chicken, and serve with potato and carrot slices.
This recipe was part of a guest contributorhip I did over on the Rachel Cooks blog. You may remember when I did one of Rachel’s ‘Day in the life’ posts where I shared all about how I spend my crazy days.