Simple Herb Roasted Chicken with Mixed Vegetables
Simple herb roasted chicken with mixed vegetables. Plus the best for producing an extra crispy, juicy roast chicken!
Ingredients
- 1 (3-4 lb) whole chicken gizzards removed
- kosher salt roughly ¾ – 1 teaspoon kosher salt per pound of chicken
- freshly ground black pepper
- 2 whole lemons halved and skins pierced with a knife
- 1 tablespoon unsalted butter softened
- 2 teaspoons fresh thyme finely chopped
- ¼ teaspoon ground paprika
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- 2 tablespoons extra virgin olive oil
- 3-4 medium carrots peeled and chopped in large chunks
- 1 onion quartered
- 3-4 small Yukon gold potatoes quartered
- 3 garlic cloves smashed
Instructions
- Optional, but recommended: Take the chicken out of its packaging, remove the giblets, and dry the chicken thoroughly inside and out by patting it with paper towels. Place the chicken on a parchment-lined rimmed sheet pan and allow the chicken to ‘air-dry’ in the refrigerator, uncovered, for 24 to 36 hours. This will help dry out the chicken and produce extra crispy skin.
- Preheat the oven to 425°F (220°C). Set aside a small roasting pan lined with a roasting rack.
- Put the chicken on a clean cutting board. Dry the chicken thoroughly inside and out, and season the cavity of the chicken liberally with salt and black pepper - roughly ¾ – 1 teaspoon kosher salt per pound of chicken. Place the lemons inside the cavity of the chicken. Truss the bird.
- In a small bowl, combine the softened butter and fresh thyme, paprika, onion powder, oregano, and nutmeg with a spoon until it is thoroughly mixed. Using your fingers, carefully rub the butter underneath the skin of the chicken breasts (being careful not to rip the skin) distributing it evenly.
- Rub the chicken all over with olive oil (roughly 1 tablespoon) and seasonally the outside of the chicken with kosher salt and black pepper.
- Toss the vegetables with the remaining tablespoon of olive oil and place on the bottom of the roasting pan. Place the seasoned and herb-rubbed chicken on the rack above the roasting pan. The drippings will fall onto the roasted vegetables and make them extra flavorful and crispy!
- Roast until the thickest part of the chicken thigh reads 165°F (73°C), about 45 to 60 minutes. You should estimate roughly 15 to 20 minutes per lb of chicken.
- Allow the chicken to rest uncovered for a minimum of 15 to 20 (the longer the better!) – do not skip this step – before removing the string and carving. During this time, I will usually remove the veggies and potatoes and keep them warm in the oven, and make a pan sauce with the drippings.
Serving: 1serving, Calories: 318kcal, Carbohydrates: 42g, Protein: 16g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 142mg, Sodium: 213mg, Fiber: 7g, Sugar: 6g