Description
A simple and flavorful roast chicken dinner that’s perfect for any night of the week.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh herbs (such as rosemary or thyme)
- 4 medium potatoes, chopped
- 2 cups carrots, sliced
- 1 onion, quartered
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels and place it in a large roasting pan.
- Rub the olive oil all over the chicken, then season generously with salt and pepper.
- Stuff the cavity of the chicken with lemon halves, smashed garlic cloves, and fresh herbs.
- Arrange the chopped potatoes, carrots, and onion around the chicken in the roasting pan.
- Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Baste the chicken with the pan juices halfway through cooking.
- Let the chicken rest for 10-15 minutes before carving and serving with the roasted vegetables.
Notes
- For extra flavor, marinate the chicken with herbs and spices the night before.
- You can substitute the vegetables with your favorite seasonal veggies.
- Leftover chicken can be used in salads, sandwiches, or soups.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 250
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Keywords: chicken dinners, roast chicken, easy chicken recipes, family dinner, comfort food