Crispy roast chicken for Sunday lunch is a tradition in many families. It is an excellent recipe that the whole family can enjoy.
There are many different versions and each household has its own unique way to spice up the recipe for roast chicken. There are definitely numerous tasty variations. Today, however, I will show you a recipe for a classic and simple roast chicken with vegetables.
The most important ingredient in this dish is of course chicken (what a surprise, right?). Now seriously, try to get a quality chicken. Go to a butcher instead of big supermarkets. Not only do you get a “healthier” chicken, but you also support local farmers and producers. In addition, the taste is significantly better!
Tips for the best roast chicken
- If you want extra crunchy skin, season your chicken with salt and let it rest in the fridge for about 6 hours before baking
- Do not wash the chicken with water. This is not necessary at all and you will prevent contamination of the kitchen with bacteria
- Tie the legs with a piece of butcher’s twine. If you don’t have one at home (like me), a rolled-up piece of foil will do the job
What I like about this recipe is that it’s all about short preparation. Then you just have to wait for the baking itself. Since this is a recipe for classic roast chicken, I only use salt, black pepper, and sweet paprika powder for seasoning (besides that, you can use some chili powder for extra spice).
For a better and more pronounced taste, it is good to put lemon and garlic in the cavity.
Baking
And finally, just spread the vegetables according to your taste on a roasting pan. Place the chicken on a rack. It raises the chicken from the base of the roasting pan, allowing all the amazing juices to run off. I like to use potatoes, carrots, onions, some fennel or celery stalks.
Additionally, if I prepare roast chicken in the spring, fresh asparagus can not be missed. Let the chicken bake over the delicious and healthy vegetables. When it’s done, let the chicken rest for at least 15 minutes before serving.
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Classic Roast Chicken With Vegetables
- Total Time: 1 hour 30 minutes
- Yield: 5-7 servings 1x
Description
Ingredients
- 1 whole chicken (ca. 2 kg)
- 4 tbsp olive oil
- 600g new potatoes
- 4 carrots
- 3 onions (red or yellow)
- 8 cloves of garlic
- 1 lemon
- 3 fresh whole rosemary sprigs
- 1 tbsp sweet paprika powder
- 1 tsp chili powder
- Bunch of fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 200 °C (400 °F). Let the chicken sit at room temperature for at least 30 minutes.
- Pat dry your chicken with a paper towel, including the cavity. Season generously (all sides including the cavity) with salt, black pepper and sweet paprika powder.
- Get your finger in between the skin and the breast, make a little pocket and place chopped parsley and rosemary under the skin. Stuff the cavity with lemon, 6 cloves of garlic (bash them before), and rosemary sprig.
- Tie the legs together with butcher’s string and tuck the wing tips under the body of the chicken. Toss potatoes, roughly chopped onions, carrots and the left peeled garlic cloves into a large roasting pan. Add olive oil, season with salt and pepper and mix well. Place a rack over the roasting pan and let your chicken (breast-side up) sit on it.
- Roast it for 1 hour and 15 minutes. Let it rest for about 15 minutes.
Notes
Do not wash the chicken with water.
Try to get rid of all excess fluids. Pat dry the chicken with a paper towel.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: Amount per serving: 528
- Sugar: 8.7g
- Sodium: 742mg
- Fat: 26.7g
- Saturated Fat: 4.4g
- Carbohydrates: 44.1g
- Fiber: 8.6g
- Protein: 36.8g
- Cholesterol: 96mg
One Response
That’s the classic, which I love the most. Of course, sometimes I use a lot of different spices and techniques. But my family loves this classic chicken for a sunday lunch! Nice recipe!