Simple Roast Chicken with Root Vegetables
A classic, comforting meal that brings everyone to the table with ease.
recipesbynani.comThere is something so special about the smell of a roasting chicken filling the kitchen on a Sunday afternoon. It feels like home and always brings a smile to my family when they walk through the door.
My best tip for this recipe is to make sure you pat the chicken dry with paper towels before seasoning it. This simple step helps the skin get nice and crispy while the meat stays juicy.
🧺 Ingredients
- 1 whole chicken, about 4 pounds
- 4 large carrots, cut into chunks
- 1 pound baby potatoes, halved
- 1 large yellow onion, cut into wedges
- 4 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic, minced
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the chicken in a large roasting pan and pat the skin dry with paper towels.
- 3
Toss the carrots, potatoes, and onion wedges in a bowl with half of the olive oil, salt, and pepper.
- 4
Arrange the vegetables around the chicken in the roasting pan.
- 5
In a small bowl, mix the remaining olive oil with the chopped rosemary and minced garlic.
- 6
Rub the garlic and herb mixture all over the chicken and season generously with salt and pepper.
- 7
Roast for 60 to 75 minutes, or until the juices run clear when you pierce the thigh with a knife.
- 8
Let the chicken rest for 15 minutes before carving to keep it tender.
💡 Tips
You can store leftovers in an airtight container in the fridge for up to three days. I love using the leftover meat in salads or sandwiches for a quick lunch the next day.
Made this recipe? Let us know how it went.
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