Oven roasted whole chicken

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This Oven-Roasted Whole Chicken with Potatoes, Onions, and Carrots is a comforting, hearty dish that’s perfect for a family dinner or special occasion. The chicken is seasoned with a blend of fresh herbs and spices, creating a flavorful and aromatic roast.

Surrounded by tender potatoes, sweet carrots, and caramelized onions, this dish is a complete meal in one pan. The addition of chicken broth ensures that the chicken stays moist and juicy while roasting. With a golden, crispy skin and juicy, tender meat, this roast chicken is both rustic and elegant, bringing warmth and comfort to any table.

There’s nothing quite like the aroma of a whole chicken roasting in the oven, filling your home with warmth and the promise of a delicious meal. When paired with hearty vegetables and fragrant herbs, this dish becomes more than just dinner—it’s an experience. This Oven-Roasted Whole Chicken with Potatoes, Onions, and Carrots is the ultimate comfort food, perfect for everything from a Sunday supper to a special gathering.

The beauty of this dish lies in its simplicity. A whole chicken, seasoned with a blend of fresh rosemary, thyme, parsley, and a few pantry spices, becomes the star of the meal. The chicken is nestled among chunks of potatoes, sweet carrots, and onions, all of which soak up the flavorful juices as they roast. The result is a tender, juicy chicken with a crispy, golden skin and vegetables that are soft, caramelized, and bursting with flavor.

Roasting the chicken with a bit of chicken broth ensures it stays moist and tender, while the herbs infuse the entire dish with an irresistible aroma. The vegetables, seasoned simply with olive oil, salt, and pepper, are the perfect accompaniment, offering a satisfying mix of textures and flavors.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 4 large potatoes, cut into chunks
• 4 large carrots, peeled and cut into large pieces
• 2 large onions, quartered
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter, melted
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 lemon, halved
• 1 cup chicken broth

Instructions:

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Rinse the chicken inside and out, then pat dry with paper towels. Place the chicken in a large roasting pan.
2. Season the Chicken: In a small bowl, mix the melted butter, olive oil, minced garlic, rosemary, thyme, parsley, paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken, making sure to get under the skin and inside the cavity. Place the lemon halves inside the cavity of the chicken.
3. Prepare the Vegetables: In a large bowl, toss the potatoes, carrots, and onions with a drizzle of olive oil, salt, and pepper. Arrange the vegetables around the chicken in the roasting pan.
4. Roast the Chicken: Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist. Roast the chicken for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced. Baste the chicken occasionally with the pan juices.
5. Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the chicken with the roasted vegetables, spooning the pan juices over the top for extra flavor.

This roast chicken is as versatile as it is delicious. It’s elegant enough for a holiday dinner but easy enough to make any night of the week. Plus, the leftovers (if there are any!) can be used in everything from sandwiches to soups.

As the weather cools down and we crave heartier meals, this Oven-Roasted Whole Chicken with Potatoes, Onions, and Carrots is the perfect way to bring a little warmth and comfort to your table. Serve it alongside a simple salad or a loaf of crusty bread, and you’ve got a meal that’s sure to impress and satisfy.