Easy Roasted Chicken

Time :1 25

Yield :4 servings

Recipe Background

Seriously, it doesn't get any easier than Easy Roasted Chicken. Place the chicken over a bed of vegetables eager to soak up all the delicious drippings, throw a few seasonings in there, and roast. Bam! Out comes a deliciously golden, savory, and juicy chicken, with its own side dish already cooked right alongside it. Really, all Easy Roasted Chicken asks of you is the patience to get it ready. Trust us, it is worth the wait!

Ingredients

3 large carrots cut into chunks
2 pounds Yukon gold potatoes cut into chunks
1 large yellow onion chopped
3 tablespoons olive oil plus more for brushing
salt to taste
pepper to taste
1 (4-5-pound) whole chicken at room temperature
3 cloves garlic smashed
2 sprigs fresh rosemary
1 small wedge fresh lemon

Directions

Preheat the oven to 475 degrees F.
Place the carrots, the potatoes, and the onion in a large bowl.
Drizzle the veggie mixture with 3 tablespoons of the olive oil, season it generously with the salt and the pepper, and toss until all the veggies are coated.
Place the veggie mixture in a large cast-iron skillet or a 9x13-inch pan.
Dry the chicken very well with a paper towel.
Season the chicken on the inside and the outside with the salt and the pepper.
Place the garlic, the rosemary, and the lemon wedge in the chicken cavity.
Truss the chicken with kitchen twine.
Place the chicken on top of the bed of vegetables.
Roast for 25 minutes.
Reduce the oven temperature to 400 degrees F.
Brush the outside of the chicken with the extra olive oil.
Cook the chicken until it reaches 160 degrees F internally, inserting a thermometer where the thigh meets the breast, about 45-50 minutes.
Let the chicken rest at room temperature until it comes up to 165 degrees F internally and the juices redistribute, about 15 minutes.
Serve.