Description
A delicious roast chicken recipe with vegetables that is perfect for a family dinner.
Ingredients
Scale
- 2 cups broccoli florets
- 4 medium carrots (thickly sliced)
- 1 medium onion (thickly sliced)
- 4 cloves garlic (divided)
- 1 ½ teaspoons olive oil (divided)
- 1 (5-6 pound) whole chicken (rinsed and patted dry with giblets removed)
- 1 teaspoon kosher salt (divided)
- ¾ teaspoon coarsely ground black pepper (divided)
- ½ teaspoon dried rosemary
- 1 lemon (sliced in half)
- 4 tablespoons salted butter (softened)
Instructions
- Heat the oven to 425°F (220°C).
- In a roasting pan, toss the broccoli, carrots, onion, and two garlic cloves with ¼ teaspoon salt and 1 teaspoon olive oil.
- Remove the giblets from the chicken, rinse the inside and outside, and pat the chicken completely dry.
- Season the inside of the chicken with ½ teaspoon salt, ½ teaspoon black pepper, and dried rosemary.
- Fill the cavity with lemon quarters, the remaining garlic, and 2 tablespoons of butter.
- Place the chicken in the roasting pan and arrange the vegetables around it.
- Rub the outside of the chicken with the remaining 2 tablespoons of butter and ½ teaspoon olive oil.
- Season the skin with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Roast for about 1½ hours, or until the juices run clear or a thermometer reads 165°F in the thigh.
- Transfer the chicken and vegetables to a platter, cover with foil, and rest for 20 minutes.
- Carve the chicken and serve with the roasted vegetables.
Notes
- This dish pairs well with a light salad or crusty bread.
- Make sure to let the chicken rest before carving for the juiciest results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg