+

Whole Roast Chicken with Pan-Roasted Vegetables

Sign up to save this recipe to your profile Sign Up Now ›
0 Ratings 

Ingredients (6)

  • 1 whole chicken
  • Carrots, as many as you want, chunked
  • Potatoes, as many as you want, cut into serving size pieces
  • 2 or 3 onions, or more if you want, each peeled & cut into 8 pieces
  • 1 head garlic
  • Salt & pepper, if you wish. I don’t add any.
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Whole Roast Chicken with Pan-Roasted Vegetables

Mmmmm!! Comfort food at its best. This recipe takes very little effort. A few chops of the knife, a few minutes of chicken-attention, and it cooks itself. And you get a tasty and nourishing dinner that beats hell out of take-out dinners. Try it.

If you plan to make quick, easy dinners at home, I suggest you prepare & store a few items that greatly enhance the experience. I suggest one here that can be used with this recipe: herb butter. To make this, chop any herbs finely. I recommend rosemary & thyme for this recipe. THE HERBS MUST BE FINE CHOPPED!! Mix with softened butter. Refrigerate & use as needed.

Warning: I don’t like chickens roasted until well-done. The time I suggest makes a moist, juicy chicken. If you want a more roasted chicken, this recipe is not for you, but there’s plenty of other recipes on the web.

Instructions

  1. 1Preheat oven to 375.
  2. 2Remove chicken from refrigerator & remove any covering. Cut head & tail of the head of garlic and cut the head in half. Cut the carrots, potatoes & onions. Strew them in the roasting pan. This creates a natural rack & also flavors the pan juices. If you wish, add a few sprigs of herbs. Place 1 of the garlic head halves in roasting pan, cut side down.
  3. 3If you wish to salt & pepper the chicken, do so. If you have any herb butter, soften a little and place some under the chicken skin, manipulating both under the skin and on top of the skin to move the butter into place. But this will be delicious with or without. Place the other garlic half into the cavity of the chicken.
  4. 4Place chicken on top of the vegetables in the roasting pan. Place pan in oven & roast for 12 minutes per pound. Turn off the oven and remove chicken from oven. DO NOT OVERCOOK ! Be ruthless. Let the roast sit for at least 10-15 minutes.
  5. 5If the vegetables, including the onions are not tender enough, microwave for a few minutes. If you’ve never tried a roasted onion, try one now. They’re delicious & nutritious.
  6. 6Call the family to the table. Serve chicken with the vegetables & pan juices. The garlic is edible, & incredibly healthy. You can serve with the chicken, or keep and eat later.
    Call the family to the table. Serve chicken with the vegetables & pan juices. The garlic is edible, & incredibly healthy. You can serve with the chicken, or keep and eat later.

Enjoy.

Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...