Roast Chicken
Roast Chicken made piping hot out of the oven is the ultimate homey dinner recipe. With these easy to follow instructions, you are sure to make the perfect whole roasted chicken.
Servings: 6 people
Calories: 712kcal
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoons onion powder
- 1/2 teaspoon pepper
- 4 tablespoons unsalted butter room temperature
- 4 to 5 pound roasting chicken bag and giblets removed
- 2 tablespoons olive oil
- 6 cloves of garlic divided
- 1 lemon
- 1 bunch fresh thyme
- 1 pound red potatoes cut into one inch pieces (5 medium potatoes)
- 4 large carrots cut into 2 inch pieces
- 1 medium yellow onion cut into one inch pieces
Instructions
- Preheat your oven to 425 degrees.
- Mix together the salt, garlic powder, onion powder, and pepper in a small bowl. Reserve 1/2 tablespoon of the mixture.
- In a small bowl, combine the room temperature butter, the remainder of the spice mix, and the remaining 3 cloves of minced garlic.
- Spread the butter mixture underneath the chicken's skin.
- In the base of a roasting pan toss the carrots, potatoes, and onion with the 1/2 tablespoon reserved spice mix, 3 crushed garlic cloves, 2 springs of fresh thyme and 1 tablespoon of oil.
- Place the remaining thyme in the chicken, and both lemon halves. Tie the legs of the chicken together with kitchen string and tuck the wing tips under the chicken. Place the chicken on top of the vegetables and brush with the remaining olive oil.
- Roast the chicken and vegetables for 1 1/2 hours or until the juices run clear when cut between the body of the chicken and thigh. (Chicken should reach an internal temperature of 165 degrees.) Remove the chicken and tent with aluminum foil for 20 minutes before serving.
Nutrition
Calories: 712kcal | Carbohydrates: 29g | Protein: 72g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 290mg | Sodium: 633mg | Potassium: 718mg | Fiber: 4g | Sugar: 4g