Roast Chicken with Vegetables

Name: Roast Chicken with Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 125 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 whole chicken (about 1.8 kg (4 lbs), giblets removed); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 lemon (halved); 4 cloves garlic (peeled); 4 carrots (peeled and cut into chunks); 3 potatoes (cut into wedges); 2 onions (quartered); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper

125 min 6 servings Medium

All Recipes

A classic roast chicken with a medley of perfectly roasted vegetables, ideal for a comforting family meal.

Prep

20 min

Cook

90 min

Total

125 min

Servings

Difficulty

Medium

Roasting a chicken is a timeless culinary tradition that fills your home with the comforting aroma of a homemade meal. This roast chicken with vegetables is the epitome of a hearty family dinner, combining juicy, tender chicken with a variety of roasted vegetables that soak up all the delicious flavours. Perfect for both special occasions and simple family dinners, this dish is versatile and can be tailored to your taste by choosing your favourite vegetables. The method is straightforward and guarantees a succulent chicken with crispy skin every time.

Ingredients

Servings

For the Chicken

For the Vegetables

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C).

Prepare the chicken

Pat the chicken dry with paper towels. Rub the chicken inside and out with olive oil, salt, pepper, paprika, and thyme. Place the lemon halves and garlic cloves inside the cavity.

Pro tip: Drying the chicken ensures a crispy skin.

Prepare the vegetables

In a large bowl, toss the carrots, potatoes, and onions with olive oil, salt, and pepper. Spread them in an even layer on the bottom of a roasting pan.

Pro tip: Cut vegetables into similar sizes for even cooking.

Roast the chicken

Place the chicken on top of the vegetables in the roasting pan. Roast in the middle of the oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) when probed at the thickest part of the thigh.

Pro tip: Baste the chicken occasionally with pan juices for added flavour.

Rest the chicken

Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.

Serve

Carve the chicken and serve with the roasted vegetables.

Pro tip: Garnish with fresh herbs for a burst of colour.

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Tips & Tricks

<ul><li>Choose a chicken that is similar in size to ensure even cooking.</li><li>Let the chicken rest before carving for juicier meat.</li><li>Use a variety of vegetables for a more colourful and nutritious dish.</li><li>Baste the chicken occasionally with its own juices to enhance flavour.</li></ul>

Serving Suggestions

Serve your roast chicken with vegetables alongside a fresh green salad or a crusty loaf of bread to complete the meal. The leftovers, if any, can be used to make a hearty chicken salad or sandwiches. This dish can be prepared ahead of time by seasoning the chicken and chopping the vegetables a day in advance. Store them in the refrigerator until you're ready to roast. Reheat leftovers in the oven to maintain the crispiness of the chicken skin and vegetables.