Roast Chicken with Vegetables
Ingredients:
For the chicken:
1 whole chicken (about 3.5 to 4 lbs / 1.5 to 2 kg)
3 tbsp olive oil or melted butter
4 cloves garlic, minced
1 lemon, halved
Fresh herbs (thyme, rosemary, parsley – a few sprigs)
Salt and pepper (generous pinch)
1 tsp paprika (optional for color)
1 tsp dried herbs (Italian seasoning or herbes de Provence – optional)
For the vegetables:
4 carrots, peeled and chopped
3 potatoes, chopped into chunks
1 large onion, quartered
2 celery stalks, chopped
1 zucchini or bell pepper (optional), chopped
2 tbsp olive oil
Salt, pepper, dried herbs
Instructions:
Preheat oven to 425°F (220°C).
Prepare the chicken:
Remove any giblets from inside the chicken.
Pat the chicken dry with paper towels (helps it crisp up).
Rub the chicken all over with olive oil or butter.
Season generously inside and out with salt, pepper, paprika, garlic, and herbs.
Stuff the cavity with lemon halves and fresh herbs.
Prepare the vegetables:
In a bowl, toss the chopped vegetables with olive oil, salt, pepper, and a sprinkle of herbs.
Place them evenly in a large roasting pan or oven-safe dish.
Roast:
Place the chicken on top of the vegetables (breast side up).
Roast in the oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until:
Internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Juices run clear when you pierce the thigh.
Skin is golden brown and crispy.
Rest:
Remove the chicken from the oven.
Let it rest for 10-15 minutes before carving (keeps it juicy).
Serve:
Carve the chicken and serve with the roasted vegetables on the side.
Drizzle with pan juices or a squeeze of lemon.
Tips:
Add a splash of white wine or chicken broth to the pan for extra moisture.
You can truss the legs (tie them together) for a more uniform roast, but it’s not essential.
Add garlic cloves (with skin on) for a mellow roasted garlic flavor.