Roasted Chicken and vegetables is a winner family dinner for holidays or weekends. It is easy to prepare a tasty one pan dinner in few hours, using high heat method.
Prep Time10 minutesmins
Cook Time1 hourhr50 minutesmins
Resting Time15 minutesmins
Total Time2 hourshrs
Course: Main Course
Cuisine: Global
Keyword: baked chicken, Christmas, easy chicken recipe, family dinner, holidays, lemon herb chicken, whole chicken
Peel and cut potatoes and onions in quarters. Peel and cut carrots lengthwise, then in 3-4 pieces. Cut celery stalks in quarters. Add to the baking tray.
2 potatoes, 2 red onions, 2 carrots, 2 celery stalks
Wash the outside and inside of the chicken and pat dry with paper towel.
1,7 kg chicken
Mix olive oil with all dry spices. Rub the mixture around the chicken and under the skin. Insert 2 slices of butter under the skin on chicken breasts.
Put chicken breast side up on the vegetables. If you like you can truss the bird.
Cut lemon in half. Add one half in chicken cavity, other half cut in quarters and place around the chicken on the vegetables. Cut half of orange in quarters, put one part in cavity, other around the chicken. Place cranberries around the fruits, too.
1 lemon, 1/2 orange, 1 handful cranberries
Roast chicken for 20 minutes, then baste it with the juice from the pan. Reduce the heat of the oven to 350 F / 175 C, add butter slice on top.
3 tbsp butter
Roast chicken for another 90 minutes or until it is ready. Baste with oil from time to time.
To check if the chicken is roasted, insert meat thermometer in inner thigh (don't touch the bone). It should be 165 F / 74 C. Let it rest at least 10-15 minutes before cutting.
Video
Notes
According to the USDA, cooked chicken will last 3-4 days in the refrigerator, and 2-3 months in the freezer.