Description
This easy roast chicken recipe offers a flavorful, juicy whole chicken roasted to perfection with fresh herbs, lemon, and garlic. Served alongside roasted potatoes, onions, and carrots, it’s a classic, comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Herbs
- 6 lb Whole Chicken
- 1 Lemon (Cut into Wedges)
- 6 Cloves Garlic
- 3 Sprigs Fresh Rosemary
- 5 Sprigs Fresh Thyme
Vegetables
- ½ Pound Small Yellow Potatoes (Cut In Half)
- 1 Small Onion (Quartered)
- 2 Carrots (Cut Into 1 Inch Pieces)
Seasoning and Oil
- 1 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Fresh Ground Black Pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 500℉ and place a 12-inch cast iron pan inside the oven to heat up.
- Dry the Chicken: Using paper towels, thoroughly pat dry the whole chicken to ensure crispy skin during roasting.
- Stuff the Chicken: Stuff the chicken cavity with the lemon wedges, garlic cloves, fresh rosemary, and thyme sprigs to infuse flavor.
- Prepare Vegetables in Pan: Carefully remove the hot cast iron pan from the oven, add the halved potatoes, quartered onion, and carrot pieces. Toss them to coat and spread evenly.
- Place Chicken on Vegetables: Place the stuffed whole chicken on top of the vegetables in the pan. Drizzle the chicken with olive oil and sprinkle evenly with kosher salt and freshly ground black pepper.
- Roast the Chicken: Roast the chicken at 500℉ for 15 minutes to sear and crisp the skin. Then reduce the oven temperature to 350℉ and continue roasting until the chicken turns golden brown and an instant-read thermometer inserted into the thickest part registers 160℉-165℉, indicating doneness.
- Rest and Serve: Let the chicken rest in the cast iron pan for 10 minutes before carving. Serve the chicken along with the roasted potatoes, onions, and carrots. Enjoy your meal!
Notes
- Make sure the chicken is dry before roasting to achieve crispy skin.
- An instant-read thermometer is essential to ensure the chicken is cooked safely and perfectly.
- Allowing the chicken to rest after roasting improves juiciness and flavor.
- You can substitute other root vegetables like parsnips or sweet potatoes for variety.
- Use freshly ground black pepper for best flavor impact.
