Juicy Roast Chicken

 For the Roasted Vegetables:

6 Yukon gold potatoes, peeled and quartered (or red potatoes)

2 large carrots, peeled and cut into 1 inch pieces

1 medium onion, chopped into 1 inch pieces

1 head of garlic, cut in half parallel to the base, divided

4 sprigs rosemary, divided

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For Roasted Chicken:

5 1/2 whole chicken, giblets removed, patted dry

2 1/2 tsp salt, divided (1/2 tsp for inside, 2 tsp for outside)

3/4 tsp pepper divided, (1/4 for inside, 1/2 for outside)

2 Tbsp unsalted butter, melted

1 lemon halved

 

1.  Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl.  Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

2.  Place chicken in a roasting pan.  Remove giblets from chicken and pat dry inside and outside with paper towels.  Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper.  Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary. 

3.  Melt 2 Tbsp of butter.  Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.

4.  Tie the legs together and tuck the wings under the bird.  Spread veggies around the chicken. Roast in the oven uncovered at 425 degrees for 80 to 90 minutes (depending on size of chicken) until internal temperature of the thigh reaches 165 degrees or until the juices run clear when you cut into the thigh.

5.  Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.

Notes:  Roasting Time Estimates

5 lb chicken = 75 minutes

5 1/2 lb chicken = 80 minutes

6 lb chicken = 90 minutes

Recipe: Natasha's Kitchen