Description
A cozy and no-fuss roast chicken with crisped skin and hearty root vegetables, perfect for family dinners.
Ingredients
- 1 whole chicken (4 to 5 lbs), giblets removed and patted dry
- 3 tablespoons olive oil or softened butter (for rubbing the bird)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh rosemary sprigs
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 3 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tablespoons olive oil (for vegetables)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven.
- Pat the chicken dry with paper towels. Rub the outside with olive oil or softened butter. Sprinkle kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme evenly over the skin and inside the cavity.
- Stuff the cavity with the lemon halves, smashed garlic cloves, and a few rosemary sprigs. Truss loosely with kitchen twine if you prefer tidy presentation (optional).
- Toss carrots, parsnips, potatoes, and onion with 2 tablespoons olive oil, and season with salt and pepper.
- Place the seasoned chicken breast-side up in a Dutch oven. Arrange the vegetables around and partly under the bird so they catch juices.
- Cover the Dutch oven and roast for about 1 hour 10 minutes to 1 hour 30 minutes. Remove the lid for the final 20–30 minutes to allow the skin to brown and crisp.
- Check doneness with an instant-read thermometer—165°F (74°C) is safe.
- Transfer the chicken to a cutting board and let rest 10–15 minutes before carving. Spoon roasted vegetables around the carved pieces and serve.
Notes
For extra flavor, tuck some butter or herb butter under the breast skin. Leftovers can be used in sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American