Roast Chicken Dinner
Instructions
- 1
Preheat oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Pat chicken completely dry inside and out with paper towels. Season the cavity generously with salt and pepper.
- 3
Stuff the cavity with half the lemon (cut into quarters), 2 garlic cloves (crushed), and half of the fresh herbs.
- 4
Mix softened butter with minced remaining garlic, chopped herbs, salt, and pepper. Gently loosen skin and spread half the herb butter under the skin of the breast.
- 5
Rub remaining herb butter all over the outside of the chicken. Season exterior generously with salt and pepper.
- 6
Cut potatoes into 2-inch chunks, peel and cut carrots into 2-inch pieces, and quarter the onions. Toss vegetables with olive oil, salt, and pepper.
- 7
Arrange vegetables in a roasting pan and place chicken on top, breast side up. Pour chicken stock into the pan around the vegetables.
- 8
Roast for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and continue roasting for 60-70 minutes.
- 9
Chicken is done when internal temperature reaches 165°F (74°C) in the thickest part of the thigh and juices run clear.
- 10
Transfer chicken to a cutting board and tent with foil. Let rest for 15 minutes before carving.
- 11
While chicken rests, return vegetables to oven if needed to crisp up. Strain pan juices and serve as a light gravy.
- 12
Carve chicken and serve with roasted vegetables and pan juices.
Chef's Note
"This timeless roast chicken brings everyone to the table with its golden, herb-crusted skin and perfectly roasted vegetables. Don't be intimidated by roasting a whole bird - with fresh herbs and a hot oven, you'll create a stunning centerpiece that practically cooks itself."
