Description
Everybody loves an easy-to-make classic roast chicken with vegetables! Depending on the season, you can choose any vegetables you like.
Ingredients
Scale
- 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