What can I do to keep the roasted chicken from drying out?

Use butter under the skin, baste during cooking, and don’t overcook. Pull at 165°F (74°C).

Do I have to use a whole chicken?

No, you can use bone-in pieces like breasts, thighs or drumsticks, but reduce cooking time.

Why start at a high temperature?

The initial high heat helps crisp the skin and lock in juices.

Should I cover the chicken while roasting?

No, roasting uncovered helps achieve crispy skin.

Do I need to tent the chicken while it rests?

No, you don’t have to tent it. Letting the chicken rest uncovered helps keep the skin crispy. Tenting with foil can trap steam and soften the skin.

Roasted Chicken with Vegetables | Charlotte Fashion Plate

Name: Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 (4–5 pound) whole roasting chicken, giblets removed; 1 teaspoon olive oil; 1 large onion, quartered; 4 carrots, peeled and cut into large pieces; 2 celery stalks, cut into large pieces; 1 pound baby red potatoes; 1 whole garlic bulb, top cut off; 2 sprigs fresh rosemary, divided; 2 sprigs fresh thyme, divided; 1 lemon, halved; 1 stick (1/2 cup) butter, softened; 3/4 cup chicken stock; 2 teaspoons salt; 1 teaspoon black pepper; 2 teaspoons paprika; 2 teaspoons garlic powder

Description

Roasted Chicken with Vegetables is an easy one pan dinner with crispy skin, juicy chicken, baby potatoes, and classic herb flavor.

Ingredients

Scale

1 (4–5 pound) whole roasting chicken, giblets removed
1 teaspoon olive oil
1 large onion, quartered
4 carrots, peeled and cut into large pieces
2 celery stalks, cut into large pieces
1 pound baby red potatoes
1 whole garlic bulb, top cut off
2 sprigs fresh rosemary, divided
2 sprigs fresh thyme, divided
1 lemon, halved
1 stick (1/2 cup) butter, softened
3/4 cup chicken stock

Seasoning Blend:

2 teaspoons salt
1 teaspoon black pepper
2 teaspoons paprika
2 teaspoons garlic powder

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Instructions

Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
In a bowl, combine the softened butter with the salt, black pepper, paprika, and garlic powder.
Finely chop the leaves from one sprig of rosemary and one sprig of thyme and mix into the butter.
Pat the chicken dry inside and out with paper towels.
Season the cavity with a pinch of salt and pepper.
Stuff the cavity with the lemon half, garlic bulb, remaining rosemary sprig, and thyme sprig.
Gently loosen the skin over the breast and spread some of the herb butter underneath the skin.
Rub the remaining herb butter all over the outside of the chicken.
Add the onion, carrots, celery, and baby red potatoes to the bottom of a large cast iron skillet or roasting pan.
Drizzle the vegetables with olive oil and season lightly with salt and pepper.
Pour the chicken stock into the pan.
Place the chicken on top of the vegetables.
Roast at 450°F (232°C) for 30 minutes.
Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 to 1½ hours, basting with the pan juices a few times during cooking.
Cook until the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
Remove from the oven and let rest for at least 15 minutes before carving to allow the juices to redistribute.
ENJOY!

Equipment

12″ Cast Iron Pan

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Roasting Pan

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Basting Brush

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Notes

Letting the chicken rest is key for juicy meat. Don’t skip this.
Drying the skin thoroughly helps it crisp up in the oven.
Basting adds flavor.
Use a meat thermometer for best results.
Place the chicken breast-side up for even cooking.

Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Category: Dinner
Method: Easy
Cuisine: American