Ingredients and Weight:
- Whole chicken: 4-5 pounds
- Olive oil: 1/4 cup
- Kosher salt: 2 tablespoons
- Black pepper: 1 teaspoon
- Lemon: 1, zested and juiced
- Thyme: 1 tablespoon, chopped
- Sage: 1 tablespoon, chopped
- Rosemary: 1 tablespoon, chopped
- Garlic: 4 cloves, minced
- Carrots: 1 pound, peeled and cut into chunks
- Celery: 1 pound, cut into chunks
- Onion: 1, cut into wedges
Preparation Time:
Cooking Time:
- 1 hour 30 minutes to 2 hours
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- Remove the chicken from the refrigerator and pat dry.
- In a bowl, whisk together the olive oil, salt, pepper, lemon zest, lemon juice, thyme, sage, rosemary, and garlic.
- Rub the marinade all over the chicken, inside and out.
- Place the chicken in a roasting pan with a rack.
- Add the carrots, celery, and onion to the pan around the chicken.
- Roast for 1 hour 30 minutes to 2 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 15 minutes before carving.
Nutritional Information:
Per Serving (1/8 of Chicken + 1/8 of Vegetables)
* Calories: 450
* Fat: 25 grams
* Protein: 40 grams
* Carbohydrates: 30 grams
* Fiber: 5 grams
Dish Characteristics:
- Tender and juicy chicken
- Crispy skin
- Flavorful vegetables
- Perfect for special occasions
User Comments:
- "This was the best roasted chicken I have ever had! The marinade was perfect and the chicken was cooked to perfection."
- "I made this for my family and they loved it. It was so easy to make and the leftovers were even better the next day."
- "This is my go-to recipe for roasted chicken. It's always a hit with my guests."
Special Precautions and Tips:
- Use a meat thermometer to make sure the chicken is cooked through.
- Let the chicken rest before carving to allow the juices to redistribute.
- Use a sharp knife to carve the chicken to avoid tearing the meat.
- Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or stuffing.
