Juicy Roast Chicken and Vegetables

Name: Juicy Roast Chicken and Vegetables
Prep time: 15 min
Cook time: 80 min
Total time: 110 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 6 Yukon gold potatoes (peeled and quartered (or 8 red potatoes)); 2 large carrots (peeled and cut into 1” pieces); 1 medium onion (chopped into 1” pieces); 1 head of garlic (cut in half parallel to the base, divided); 4 sprigs rosemary (divided); 1 Tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 5 1/2 lb whole chicken (giblets removed, patted dry); 2 1/2 tsp salt (divided (1/2 tsp for inside, 2 tsp for outside)); 3/4 tsp pepper (divided (1/4 for inside, 1/2 for outside)); 2 Tbsp unsalted butter (melted); 1 lemon (halved)

There’s nothing like homemade Roast Chicken with Vegetables. This is a one-pan chicken dinner and you’ll love our tip for the juiciest chicken breast.

⏱️ 110 min 🔪 Prep: 15 min 🔥 Cook: 80 min 📊 Hard ⭐ 5.0 (119) 👁️ 3 views

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Foto: Natasha's Kitchen

Ingredients

8 servings

6 Yukon gold potatoes (peeled and quartered (or 8 red potatoes))
2 large carrots (peeled and cut into 1” pieces)
1 medium onion (chopped into 1” pieces)
1 head of garlic (cut in half parallel to the base, divided)
4 sprigs rosemary (divided)
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
5 1/2 lb whole chicken (giblets removed, patted dry)
2 1/2 tsp salt (divided (1/2 tsp for inside, 2 tsp for outside))
3/4 tsp pepper (divided (1/4 for inside, 1/2 for outside))
2 Tbsp unsalted butter (melted)
1 lemon (halved)

Steps

Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.
Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.
Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.