Roast Chicken and Vegetables

Ingredients and Weight:

• Whole chicken: 1 (3-4 pounds)
• Carrots: 1 pound, peeled and cut into 2-inch pieces
• Celery: 1 pound, cut into 2-inch pieces
• Onion: 1 large, cut into wedges
• Garlic: 6 cloves, minced
• Olivenöl: 1/4 cup
• Salt and pepper: to taste

Preparation Time:

20 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Remove the chicken from the refrigerator and bring to room temperature for 30 minutes.
3. In a large bowl, combine the carrots, celery, onion, and garlic. Drizzle with olive oil, salt, and pepper and toss to coat.
4. Pat the chicken dry with paper towels. Season generously inside and out with salt and pepper.
5. Roast the chicken on a wire rack set over a baking sheet for 1 hour or until the internal temperature reaches 165°F (74°C) when inserted into the thickest part of the thigh.
6. Remove the chicken from the oven and let rest for 15 minutes before carving.
7. While the chicken is resting, roast the vegetables on the same baking sheet for 45-60 minutes or until tender and slightly browned.

Nutritional Information:

Per serving (1/8 of chicken and 1/8 of vegetables):

• Calories: 500
• Fat: 25 grams
• Protein: 45 grams
• Carbohydrates: 50 grams

Dish Characteristics:

• Juicy and flavorful chicken
• Tender and roasted vegetables
• Classic and comforting dish
• Suitable for a variety of occasions

User Comments:

• "This roast chicken was absolutely delicious! The meat was so moist and the vegetables were perfectly cooked."
• "I made this for my family and everyone raved about it. It's now a regular recipe in our household."
• "The simplicity of this dish is what makes it so great. Just a few ingredients and you have a fantastic meal."

Special Precautions and Tips:

• Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
• If the chicken burns too quickly during roasting, cover the breast with foil.
• Let the chicken rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful bird.