Roasted Chicken and Vegetables (Whole Chicken Recipes)
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 with this high heat method.
Servings: 6
Calories: 574kcal
Ingredients
- 1,7 kg chicken / 3.8 pounds
- 2 potatoes
- 2 red onions
- 2 celery stalks
- 2 carrots
- handful fresh cranberries
- 1 lemon
- 1/2 orange
- 1 tbsp rosemary dried
- 1 tbsp marjoram dried
- 1/4 tsp turmeric powder
- 1/4 tsp cayenne powder
- 1 tbsp basil dried
- 1 tbsp thyme dried
- salt
- pepper
- 1 tbsp olive oil
- 3 slices butter
Instructions
- Preheat oven to 390 F / 200 C
- 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.
- Wash the outside and inside of the chicken and pat dry with paper towel.
- 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.
- 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.
- 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.