Chicken Dinner Roast (Printable)
A golden roast with herbs and vegetables, offering a flavorful and comforting dinner option.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 2 teaspoons dried thyme or 4 sprigs fresh thyme
08 - 2 teaspoons dried rosemary or 4 sprigs fresh rosemary
→ Vegetables
09 - 4 medium carrots, peeled and cut into 2-inch pieces
10 - 4 medium potatoes, quartered
11 - 2 medium onions, peeled and quartered
12 - 2 celery stalks, cut into 2-inch pieces
→ Optional
13 - 1/2 cup (4 fl oz) dry white wine or chicken broth
# How To Make It:
01 - Set the oven temperature to 400°F and allow it to fully preheat.
02 - Pat the chicken dry with paper towels. Rub olive oil over the skin, then season both inside and out with salt, pepper, thyme, and rosemary.
03 - Place lemon halves and smashed garlic cloves inside the chicken cavity.
04 - Place carrots, potatoes, onions, and celery evenly in the base of a large roasting pan. Position the chicken breast side up atop the vegetables.
05 - Optionally, pour white wine or chicken broth over the vegetables to enhance flavor and moisture during roasting.
06 - Roast uncovered for 1 hour and 20 minutes, until juices run clear and a meat thermometer inserted into the thickest thigh reads 165°F.
07 - Allow the chicken to rest for 10 minutes before carving. Serve alongside the roasted vegetables, spooning pan juices over the portions.
# Expert Tips:
01 -
- The skin comes out crackling and golden without any fussy techniques.
- Roasting vegetables alongside the chicken means one pan cleanup and caramelized edges that rival any side dish.
- A whole chicken stretches further than you'd think, and the bones make liquid gold for stock.
02 -
- Dry skin is crispy skin—if your chicken comes out steamed and pale, you skipped the paper towel step or the oven wasn't hot enough.
- Checking doneness with a thermometer beats guessing; insert it into the thigh without touching bone, and 75°C (165°F) is your target.
03 -
- Baste the chicken halfway through roasting with pan juices if you want crispier skin that's almost crackling.
- If your oven runs hot or cool, adjust temperature up or down by 10°C and trust your thermometer more than the clock.