Nani's Sunday Roast Chicken and Vegetables
A classic, comforting Sunday dinner that fills your kitchen with the most wonderful smell.
recipesbynani.comThere is nothing quite like a simple roast chicken to bring the whole family together at the end of the week. It is one of my go to meals when I want something that feels special but does not require a lot of fuss in the kitchen.
My best tip for success is to make sure you pat the chicken skin very dry with paper towels before seasoning it. This is the secret to getting that lovely golden brown skin that everyone fights over at the dinner table.
🧺 Ingredients
- 1 whole roasting chicken, about 4 pounds
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 lemon, halved
- 1 head of garlic, cut in half crosswise
- 4 sprigs of fresh rosemary
- 4 large carrots, peeled and chopped
- 1 pound baby potatoes, halved
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit.
- 2
Pat the chicken dry inside and out with paper towels.
- 3
Rub the chicken all over with olive oil and season generously with salt and pepper.
- 4
Stuff the cavity of the chicken with the lemon, garlic halves, and rosemary sprigs.
- 5
Place the carrots and potatoes in the bottom of a roasting pan and nestle the chicken on top of them.
- 6
Roast for about 60 to 75 minutes, or until the juices run clear when you pierce the thigh with a knife.
- 7
Let the chicken rest on a cutting board for at least 15 minutes before carving so the juices stay inside the meat.
💡 Tips
Store any leftover chicken in an airtight container in the fridge for up to three days. You can use the leftover carcass to make a wonderful chicken stock. Serve this with a side of crusty bread to soak up all the flavorful juices from the pan.
Made this recipe? Let us know how it went.
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