Classic Roast Chicken and Potatoes
A golden whole bird roasted over crispy potatoes that soak up every drop of savory pan juices.
Ingredients (serves 4)
- 1 whole chicken (4 lb)
- 2 lb potatoes
- 2 carrots
- 1 onion
- 3 tbsp olive oil
- 4 cloves garlic
- 1 lemon
- 2 sprigs rosemary
- 1 tsp salt
- 1 tsp black pepper
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Save this recipeInstructions
- 1
Heat the oven to 425°F. Pat the chicken dry with paper towels and season inside and out with salt and pepper.
- 2
Cut the potatoes into 1-inch chunks, cut the carrots into thick coins, and quarter the onion. Toss with 2 tbsp olive oil in a large roasting pan.
- 3
Stuff the chicken cavity with the halved lemon, garlic cloves, and rosemary. Rub the skin with the remaining oil and set the bird breast side up on the vegetables.
- 4
Roast at 425°F until the skin is deep golden and a thermometer in the thigh reads 165°F, about 70 minutes.
- 5
Rest the chicken on a cutting board for 10 minutes while the potatoes crisp in the turned-off oven.
- 6
Carve the chicken and serve over the roasted vegetables, spooning pan juices on top.
