Description
An old-school, one-pot roast chicken with crispy skin and tender vegetables soaked in savory pan juices.
Ingredients
- 1 whole chicken (4 to 5 lb), giblets removed and patted dry
- 3 tablespoons olive oil or softened butter
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 lemon, halved
- 4 garlic cloves, smashed
- Fresh rosemary sprigs (2–4)
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 3 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tablespoons olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place a rack in the center.
- Pat the chicken very dry with paper towels.
- In a small bowl, whisk or mash together olive oil (or softened butter), kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme.
- Gently loosen the skin over the breast and rub half the seasoned mixture under the skin. Rub the remaining mixture over the outside of the chicken.
- Stuff the cavity with lemon halves, smashed garlic, and rosemary sprigs.
- In a medium bowl, toss the carrots, parsnips, potatoes, and onion with olive oil and a pinch of salt and pepper.
- Spread the vegetables in an even layer in the bottom of a Dutch oven. Set the chicken on top, breast-side up.
- Roast uncovered for about 60 minutes, checking the internal temperature in the thickest part of the thigh after 60 minutes.
- Remove the Dutch oven and let the chicken rest for 10–15 minutes before carving. Toss the vegetables in the pan juices.
Notes
For crispy skin, ensure the chicken is dry before roasting. Letting the chicken sit uncovered in the fridge for an hour can help.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American