Roasting a whole chicken doesn't have to be complicated! This easy, cost effective roast chicken recipe is baked with a medley of carrots, potatoes, and a bright, herby butter
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Ingredients
1 - 3.5-4 lb organic whole chicken
1 lb carrots, cut into 1-2 inch pieces
1 lb baby potatoes, cut into 1-2 inch pieces
2 tbsp olive oil
1 tsp sea salt
1/2 tsp pepper, ground
1 zest of half a lemon and other half cut into 4 pieces
handful fresh herbs (rosemary, parsley, thyme)
sea salt and pepper to taste
Herb Butter
2 tbsp fresh rosemary, minced
2 tbsp unsated butter, softened
1/4 tsp pepper, ground
Servings4-6
Prep Time
10 minutes
Cook Time
1 hour 35 minutes
Total Time
1 hour 45 minutes
How To Make It
Remove the chicken from the fridge 30-45 minutes before you plan to put it into the oven
Preheat the oven to 425F. Place the carrots and potatoes in a large roasting pan, toss with 2 tbsp olive oil, 1 tsp salt and ½ tsp ground pepper.
Stir together the softened butter, minced fresh rosemary, salt, lemon zest and pepper.
Remove the giblets and/or neck from the inside of the chicken (if any) and pat the outside of the chicken dry with a paper towel. Add a big pinch of salt and pepper to the inside of the chicken and stuff the chicken with the 4 lemon pieces and a handful of fresh herbs. Tie the chicken legs with kitchen twine and place the chicken, breast side up, on top of the veggies in the pan.
Rub the outside skin of the chicken with the rosemary butter mixture. (If the mixture is not sticking to the chicken skin, melt the mixture a bit in the microwave or on the stove top and then use a brush to brush it onto the chicken).
Roast for 1 - 1 ½ hours, tossing the vegetables and basting the chicken (with any pan juices) at the 45 minute mark, until the internal temperature of the chicken is 165F. Once the chicken is done, move to a cutting board and cover with foil, allow to rest at least 15 minutes before carving.
Turn the oven off and keep vegetables warm in the oven until you’re ready to eat.
