Ingredients and Weight:
- Whole chicken (3-4 pounds)
- Baby potatoes (1 pound)
- Carrots (1 pound)
- Celery stalks (1 pound)
- Onion (1 medium)
- Garlic (6 cloves)
- Olive oil (¼ cup)
- Salt and pepper (to taste)
- Dried thyme (1 teaspoon)
- Dried rosemary (1 teaspoon)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the potatoes, carrots, celery, onion, garlic, olive oil, salt, pepper, thyme, and rosemary. Toss to coat.
- Pat the chicken dry with paper towels and season the cavity and exterior with salt and pepper.
- Place the chicken in a roasting pan fitted with a wire rack.
- Surround the chicken with the prepared vegetables.
- Roast for 1 hour, then reduce the temperature to 375°F (190°C) and continue roasting for another 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Let the chicken and vegetables rest for 10 minutes before carving and serving.
Nutritional Information:
- Calories: 300
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g
Dish Characteristics:
- Savory and flavorful
- Juicy, golden-brown chicken
- Colorful and tender vegetables
- Perfect for special occasions or family gatherings
User Comments:
- "This recipe was a hit with my family! The chicken was so tender and the vegetables were perfectly roasted."
- "The combination of flavors was amazing. I loved the earthy taste of the vegetables with the savory chicken."
- "This dish is so easy to make and always turns out delicious. I highly recommend it!"
Special Precautions and Tips:
- Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
- If the vegetables start to brown too quickly, cover them with foil and continue roasting.
- Let the chicken rest before carving to allow the juices to redistribute, resulting in a more tender and juicy chicken.
