Whole Roast Chicken
Ingredients
The chicken and seasoning
-
1
whole
organic chicken (about 4 lb)
-
10
sprigs
rosemary
-
2–3
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1
whole
head garlic
-
1
whole
lemon
The vegetables
-
1
large
russet potato (cut into 1-inch cubes)
-
3
large
carrots (cut into ¾ inch slices)
-
1
large
onion (cut into 1-inch wedges)
Instructions
- Preheat the oven to 425°F and prepare the vegetables by tossing them with olive oil, salt, pepper, and rosemary.
- Place the seasoned vegetables in a large ovenproof skillet and add the garlic and lemon halves.
- Prepare the chicken by patting it dry, seasoning the cavity with salt and pepper, and stuffing it with the remaining garlic, lemon, and rosemary.
- Drizzle olive oil over the chicken and season the outside with salt and pepper.
- Bake the chicken in the oven for about 50-60 minutes, checking the internal temperature.
- Let the chicken rest for 15 minutes before carving.
- Serve the chicken with the roasted vegetables and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
574
Total fat
15g
Total carbohydrates
34.7g
Total protein
72.9g
Sodium
902.3mg
Cholesterol
270.6mg
You might also like