Easy Roast Chicken
Ingredients
- 3 1/25 pound whole chicken
- 5 cups vegetables
- 2 tablespoons olive oil
- Salt and freshly ground black pepper Salt and freshly ground black pepper Salt and freshly ground black pepper
- 1 small lemon
- 1/2 white onion white onion
- 2 sprigs rosemary
- 3 tablespoons butter
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Instructions
- Arrange a rack in the center of the oven. Remove the chicken from the fridge, unwrap, and set it on the counter to warm up a bit.
- Add the roughly chopped vegetables to a Dutch oven, roasting pan, or rimmed sheet pan large enough to hold the chicken. Toss with the oil and season with salt and pepper. Spread out into an even layer. If you’re using a roasting pan or sheet pan, arrange the vegetables to be slightly larger than the chicken so it can sit on top.,Simply Recipes / Frank Tiu
- Remove the giblets from the chicken cavity (if needed) and dump out any liquid. Pat dry inside and out with paper towels.,Generously season the cavity of the chicken with salt and pepper. Stuff with the lemon, onion, and rosemary or thyme, if using. If using the butter, gently separate the skin from the breast meat and smear the butter in between the skin and meat. Use any leftover butter on your hands and spread it on the outside of the bird. Season generously all over with salt and less generously with pepper. If you’re using a salt cellar, this will be about 3 good pinches; if you’re using a grinder, it’s about 8 full turns of the grinder. If you don't normally season your food this way, it's going to feel like more salt than you are used to using.,Tuck the wings under the body so they don’t stick out. Place the chicken breast-side-up on top of the vegetables.,Be sure to keep track of everything that comes in contact with the raw chicken and its juices. Wash your hands often and clean any surfaces, the sink, and any tools thoroughly after use.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
- Place the chicken in the oven and roast until the internal temperature reads 165°F, about 15 minutes per pound. Depending on the weight of your chicken, the total cook time will be between 50 minutes and 1 hour and 40 minutes.,Start testing for doneness 10 minutes before your target time, then every 10 minutes after that as needed. Use an instant-read thermometer inserted in the thickest part of the breast (without touching the bone) as well as a thigh to test for doneness. Both temperature readings should register at least 165°F per the USDA.,Honestly, I cook my chicken until the breast meat reads 155 to 160°F in the thickest part (the dark meat should read at least 165°F). As the chicken rests, the internal temperature will continue to rise to 165°F, and that way I don’t risk overcooking the white meat. If you’re nervous about it, just cook until you reach the full 165°F.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
- Baste the chicken with the pan juices and let it rest for 20 to 30 minutes before carving and serving (no need to cover). Use the lemon from the chicken and squeeze it over the vegetables. Serve alongside, if desired.,Leftover roast chicken will keep for up to 4 days in an airtight container in the refrigerator.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
Source
Original recipe: View Original
