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11 months ago
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Orgo-Life the new way to the future Advertising by AdpathwayOne Pan. Total Comfort. This gold Roast Chicken is perfectly seasoned and roasted in one on with with lots of veggies.
- Flavor: This recipe has a homey flavor with juicy chicken and crisp skin. The vegetables are infused with flavor from the chicken drippings and beautifully caramelized.
- Skill level: While this recipe seems fancy, it’s pretty easy to prepare. Chop the vegetables, season the chicken, and cook it all together.
- Technique: Tying the legs together (known as trussing) ensures the chicken cooks evenly. I use kitchen twine.
- Recommended tools: An instant-read thermometer is an inexpensive way to ensure the chicken is roasted to perfection.
- Budget tip: Watch for whole chickens to go on sale. If you find a good price, they freeze well for future meals.
How Long To Roast A Chicken
A 4lb chicken will roast for 1 hour and 15 minutes to 1 and a half hours. If your chicken is larger or smaller, adjust the cooking times accordingly!
Start with 12 minutes at 450°F and then you’ll need an additional 20 minutes per pound.
- 3.5lb chicken: 12 minutes at 450°F + 70 minutes at 350°F = 82 minutes total
- 4lb chicken: 12 minutes at 450°F + 80 minutes at 350°F = 92 minutes total
- 4.5lb chicken: 12 minutes at 450°F + 90 minutes at 350°F = 102 minutes total
- 5lb chicken: 12 minutes at 450°F + 100 minutes at 350°F = 112 minutes total
- 6lb chicken: 12 minutes at 450°F + 120 minutes at 350°F = 132 minutes total
Cook times can vary slightly if your chicken is very cold out of the fridge. A meat thermometer inserted in the thigh (not touching the bone) should read 165°F.
- The secret to juicy chicken with crispy skin is to preheat the oven to 450°F and turn it down for roasting.
- Pat the skin dry before seasoning for the best results.
- Roast the chicken uncovered so the skin crisps up nicely in the oven.
- If the chicken skin begins to brown too much before the chicken is done, tent it loosely with foil to prevent any further browning while it finishes cooking.
- Let the chicken rest at least 10 minutes before cutting.
- While the chicken is resting, the vegetables can continue cooking. If they are done, turn the oven off and let them rest in the oven to keep warm.
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Roast Chicken & Vegetables
This roast chicken dinner is easy to make with crisp skin, tender meat and lots of vegetables.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
- ▢ 4 to 6 pound whole chicken
- ▢ 4 tablespoons olive oil
- ▢ ½ teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs
- ▢ chicken seasoning see notes
- ▢ 4 cups chopped vegetables *see note
- ▢ 1 medium yellow onion
- ▢ 2 medium carrots cut into 1-inch pieces
- ▢ 2 potatoes cut into 1-inch pieces
- ▢ salt and black pepper
Preheat the oven to 450°F.
Add the vegetables to the bottom of a shallow casserole dish or 9×13 baking dish. Add 2 tablespoons olive oil, ½ teaspoon Italian seasoning, and ¼ teaspoon each salt and pepper.Place in the bottom of a shallow casserole dish or 9×13 pan.
Pat the chicken dry with a paper towel and check the insides for giblets. If the chicken has giblets, they can be added to the pan or discarded.
Rub the skin with the remaining 2 tablespoons of olive oil and season with chicken seasoning or the rub below.
Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
Turn the oven down to 350°F and bake for an additional 20 minutes per pound or until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75-80 minutes).
Remove the chicken from the oven and transfer it to a plate to rest for at least 15 minutes. While the chicken is resting, return the vegetables to the oven if they need a few more minutes cook time.
Seasoning: Italian seasoning can be replaced with 1 tablespoon fresh herbs such as rosemary and thyme.
Chicken Rub: This is my favorite pre-made chicken rub. For a homemade rub, combine 1 teaspoon each paprika, parsley, seasoned salt, garlic powder, and 1/2 teaspoon each black pepper, thyme, and crushed rosemary.
Vegetables: I use a combination of carrots, potatoes, and onions; however, any vegetable will work. If your chicken is on the smaller side (under 4 pounds), cut the vegetables fairly small so they cook through along with the chicken.
This chicken can be roasted on its own without vegetables if preferred.
Calories: 382 | Carbohydrates: 6g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 133mg | Potassium: 444mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10870IU | Vitamin C: 5.8mg | Calcium: 38mg | Iron: 1.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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