Description
A comforting family classic with juicy roast chicken, crispy skin, and earthy roasted vegetables, perfect for gatherings.
Ingredients
Scale
- 1 Whole Chicken (4–5 lbs)
- 3 Carrots, chopped
- 3 Potatoes, chopped
- 2 Onions, quartered
- 4 cloves Garlic, minced
- 3 tbsp Olive Oil
- Salt and Pepper, to taste
- Fresh Rosemary, chopped
- Fresh Thyme, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse and pat the chicken dry with paper towels.
- Rub the chicken inside and out with salt, pepper, and olive oil. Add garlic and herbs underneath the skin.
- In a dutch oven, toss chopped root vegetables with olive oil, salt, and pepper to create a bed for the chicken.
- Place the chicken atop the vegetables, breast side up. Roast uncovered for about 90 minutes, or until the internal temperature reaches 165°F (75°C).
- Baste the chicken every 30 minutes.
- Broil for the last 5-10 minutes for extra crunch.
- Let the chicken rest for 10-15 minutes before carving.
Notes
Dry-brining the chicken overnight helps achieve crispy skin. Use kitchen twine to truss the chicken for even cooking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: roast chicken, dutch oven, family recipe, comfort food, crispy skin