An easy method for cooking a succulent roast chicken with potatoes, onions, and carrots.
Everyone in the food blogging world is posting all their best, most decadent Christmas recipes right now and what am I doing? Roasting a chicken. That's right. I'm a rebel.
Actually, a beautifully roasted chicken is a very welcome break from all the heavy, rich foods that go along with the Christmas season. And knowing how to roast a chicken is something every cook should learn.
This is a great week night meal, or it can be served at an elegant dinner as well. The prep time is minimal, clean up is easy and most everyone (vegetarians excluded) likes roast chicken.
I could make this recipe half asleep. It's so easy you don't even need my usual step-by-step photos. You can put this in the oven when you get home from work, go do some errands around the house and come back later to a complete meal from one roasting pan. We often have a roast chicken for Sunday night supper.
How to Make the Best Roast Chicken
Preheat the oven to 425 degrees.
Dry the chicken with paper towels before beginning. It helps the butter, salt, and pepper stick to the surface of the skin. You could use olive oil if you want, but the butter gives the skin a richer color and helps it crisp up better than oil.
Start by lightly salting and peppering the inside of the chicken. Then place the lemon, garlic and about ⅔ of the thyme into the chicken. Spread the butter all over the surface of the skin (I just use my fingers) and then liberally salt and pepper the skin.
Prepare the vegetables by cutting the carrots and potatoes into bite-size chunks. Roughly cut the onions into large pieces. Place all the vegetables in the bottom of a roasting pan.
Add the chicken broth and scatter the remaining thyme over. Place the chicken on top of the vegetables in the pan. The vegetables act like a roasting rack to keep the chicken off the surface of the pan. Pretty neat, huh?
Cook for 1 to 1 ½ hours or until the internal temperature reaches 165 degrees. Remove the chicken from the pan and cover with foil. Allow the chicken to rest at least 10 minutes before slicing. If desired, return the vegetables to the oven for an additional 10-15 minutes while the chicken rests.
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Best Roast Chicken
- 3-4 lb. chicken
- 1 lemon halved or quartered
- 1 head garlic cut crosswise
- 1 bunch thyme 25-30 stems
- 2 tblsp. butter
- ¼ cup chicken broth
- Preheat the oven to 425 degrees.
- Dry the chicken with paper towels before beginning.
- Salt and pepper the body cavity and place the lemon, garlic and about ⅔ of the thyme into the chicken.
- Spread butter all over the surface of the skin. Salt and pepper well.
- Prepare the vegetables by cutting the carrots and potatoes into bite-size chunks. Roughly cut the onions into large pieces. Place all the vegetables in the bottom of a roasting pan.
- Add the chicken broth and scatter the remaining thyme over. Place the chicken on top of the vegetables in the pan.
- Cook for 1 to 1 ½ hours or until internal temperature reaches 165 degrees.
- Remove the chicken from the pan and cover with foil. Allow the chicken to rest at least 10 minutes before slicing.
- If desired, return the vegetables to the oven for an additional 10-15 minutes while the chicken rests.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Roast Chicken Recipes ...
- Lemon Roast Chicken from Spend with Pennies
- Easty Roast Chicken from Diethood
- Roast Chicken with Citrus from Leite's Culinaria
- Oven Roasted Chicken with Lemon Rosemary Garlic Butter from FoodieCrush