Description
This easy roast chicken recipe delivers a golden, juicy whole chicken infused with fragrant herbs and garlic, accompanied by perfectly roasted potatoes, onions, and carrots. It’s a flavorful and comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Stuffing
- 6 lb Whole Chicken
- 1 Lemon (Cut into Wedges)
- 6 Cloves Garlic
- 3 Sprigs Fresh Rosemary
- 5 Sprigs Fresh Thyme
Vegetables
- ½ Pound Small Yellow Potatoes (Cut In Half)
- 1 Small Onion (Quartered)
- 2 Carrots (Cut Into 1 Inch Pieces)
Seasoning
- 1 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Fresh Ground Black Pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 500℉ and place a 12-inch cast iron pan inside to heat up.
- Dry the Chicken: Use paper towels to pat the chicken dry thoroughly to ensure crispy skin.
- Stuff the Chicken: Fill the chicken cavity with lemon wedges, garlic cloves, rosemary, and thyme for aromatic flavor.
- Arrange Vegetables: Carefully take the hot cast iron pan from the oven, add the halved potatoes, quartered onion, and carrot pieces, and toss them to coat in the pan.
- Place Chicken and Season: Set the stuffed whole chicken on top of the vegetables. Drizzle olive oil over the chicken and season with kosher salt and freshly ground black pepper.
- Roast the Chicken: Roast in the oven at 500℉ for 15 minutes to seize the skin, then reduce the oven temperature to 350℉. Continue roasting until the chicken is golden brown and an instant-read thermometer inserted in the thickest part of the chicken registers between 160℉ and 165℉, approximately 60 minutes more.
- Rest and Serve: Let the chicken rest in the pan for 10 minutes before carving. Serve the carved chicken alongside the roasted vegetables and enjoy your meal!
Notes
- Resting the chicken allows the juices to redistribute for moist meat.
- Using a cast iron pan ensures even heat distribution and excellent roasting.
- Adjust vegetable quantities or types according to season or preference.
- Use a meat thermometer to avoid under or overcooking the chicken.
- Letting the oven preheat with the pan inside creates a hot surface for roasting the vegetables and chicken.
