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Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

There is nothing that tastes better, or is more affordable, than a whole Roasted Chicken and Vegetables.
Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Resting Time: 20 minutes
Total Time: 2 hours 25 minutes

Ingredients

  • 1 6 pound chicken, washed and patted dry with a paper towel
  • 1 large onion, cut into thin wedges
  • 1 large lemon, cut into quarters
  • 1 cup carrots, cut into two-inch pieces
  • 4 medium potatoes, yellow, cut into two-inch pieces
  • 6 cloves garlic, peeled
  • 4 tablespoons unsalted butter, room temperature
  • 3 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper

Instructions

  • Heat the oven to 425 degrees fahrenheit. Spray a 13x9-inch baking dish with cooking spray. Use a larger baking pan if the chicken is over 6 pounds. Cut the potatoes, carrots, and onions into large chunks, at least two inches in size. Cut the lemon into quarters.
  • If frozen, allow the chicken to thaw in the refrigerator overnight. Remove the chicken from the packaging. (Remove the paper packet with organs from the chest cavity. Discard it or use it for making chicken stock.) Wash the chicken and pat it dry with a paper towel. Place the chicken, breast side up, in the center of the baking dish. Add half of the onion wedges, 3 lemon quarters, and 4 cloves of garlic to the inside cavity of the bird, along with 1 teaspoon each of salt, black pepper and dried thyme. Tie chicken legs together with string to secure.
    Roasted Chicken and Vegetables
  • Rub the outside of the chicken with soft butter, making sure it is coated well. Place the potatoes, carrots and remaining onions and garlic cloves in the bottom of the baking dish around the chicken. Season chicken and vegetables generously with salt, black pepper and dried thyme.
  • If using a meat thermometer, insert the probe just below the breast at the thickest part of the meat. Make sure the probe has been charged and is connected to the app on your phone.
  • Bake the chicken at 425 degrees for one hour. After an hour, reduce the heat to 375 degrees and bake for an additional 45-50 minutes. Tent the chicken with aluminum foil if the skin gets too dark. Check the temperature of the meat periodically until done, remove from the oven when the internal temperature of the bird reads 170 degrees. The chicken will continue to cook once removed from the oven. Allow to rest for 20 minutes.
    Roasted Chicken and Vegetables
  • Cut chicken into pieces, squeeze 1 quarter of a lemon over the vegetables, and serve. Recipe makes 8 servings. Refrigerate leftovers for up to 3 days.
    Roasted Chicken and Vegetables

Equipment

  • 1 13x9 inch baking dish, or larger if the chicken weighs more than 4 pounds
  • 1 meat thermometer
  • 1 10-inch piece of string, to tie chicken legs together

Notes

Tips on a meat thermometer:
For best results, use a thermometer to gauge the temperature of the meat as it bakes. Typically, a whole chicken will be baked through in about 1 1/2 hours or until a thermometer reaches 175 degrees fahrenheit. We use a MEATER PLUS, a wireless meat thermometer.
Meater Plus
It comes with a rechargeable probe that is inserted into the thickest part of the chicken and monitors the meat with an app that is easily downloaded on your phone. The display in the app indicates ambient temperature of your oven, temperature of the meat, and gives an estimated amount of cook time remaining. It is a great tool for roasting and grilling, allowing you to easily and accurately check the temperature of roasted chicken, prime rib, meatloaf, roasted turkey, burgers and grilled fish.

Nutrition

Calories: 157kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 601mgPotassium: 566mgFiber: 4gSugar: 3gVitamin A: 2871IUVitamin C: 31mgCalcium: 41mgIron: 2mg