Roast Chicken with Vegetables is a classic, easy-to-make dinner featuring juicy, flavorful chicken roasted alongside tender carrots, potatoes, and onions. Perfect for a family meal or special occasion.
- 1 whole chicken (about 4 pounds or 1.8 kg)
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 lemon, halved
- 4 cloves garlic, crushed
- Fresh rosemary or thyme sprigs
- 4 large carrots, cut into chunks
- 3 potatoes, cut into chunks
- 1 onion, cut into wedges
- 1 cup chicken broth (optional, for basting)
- Cook the meat: Preheat the oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
- Prepare the chicken: Preheat the oven to (190°C). Pat the chicken dry with paper towels, then season it inside and out with salt and pepper. Place the lemon halves, garlic, and rosemary or thyme sprigs inside the cavity.
- Season and arrange the vegetables: Place the chopped carrots, potatoes, and onion in a roasting pan. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat.
- Roast the chicken: Rub the outside of the chicken with the remaining olive oil and place it on top of the vegetables in the roasting pan. Roast for 1 hour 30 minutes, basting occasionally with chicken broth if desired, until the chicken is golden and cooked through. (The internal temperature should reach 74°C.)
- Let it rest: Remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve: Carve the Roast Chicken and serve it with the roasted vegetables. Enjoy this comforting, all-in-one meal!