Classic Roast Chicken and Potatoes
Dinner · American
A golden whole bird roasted over crispy potatoes that soak up every drop of savory pan juices.
Recipe code HZTW3N · enter it in Anychef
Ingredients
- 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
Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.
Save this recipeInstructions
- Step 1 of 6
Heat the oven to 425°F. Pat the chicken dry with paper towels and season inside and out with salt and pepper.
- Step 2 of 6
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.
- Step 3 of 6
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.
- Step 4 of 6
Roast at 425°F until the skin is deep golden and a thermometer in the thigh reads 165°F, about 70 minutes.
- Step 5 of 6
Rest the chicken on a cutting board for 10 minutes while the potatoes crisp in the turned-off oven.
- Step 6 of 6
Carve the chicken and serve over the roasted vegetables, spooning pan juices on top.
