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Easy Roast Chicken with Pan-Roasted Vegetables
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Easy Roast Chicken with Pan-Roasted Vegetables

1 Std. 50 Min.Für 4Nutri-Score C€€
von @better.from.scratch1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • whole chicken (about 1.8 kg, patted dry)Fleisch1 Stück
  • butter (softened)Milchprodukte56 g
  • lemon zest (zest of 1 lemon)Obst & Gemüse1 Stück
  • rosemary (fresh sprigs, finely chopped (or 2 tsp dried))Obst & Gemüse2 Stücke
  • salt (to taste)Gewürze8 g
  • black pepper (to taste)Gewürze2 g
  • lemon (halved)Obst & Gemüse1 Stück
  • carrots (chopped)Obst & Gemüse4 Stücke
  • onion (chopped)Obst & Gemüse1 Stück
  • baby red potatoes (halved)Obst & Gemüse680 g

pro Portion

Nährwerte

591kcal

Kohlenhydrate
19 g
Eiweiß
48 g
Fett
36 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Auflaufform
  • Rührschüssel
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Make the herb butter

    • Mix the softened butter with the lemon zest and chopped rosemary in a small bowl.
    Schritt 1

  2. Prepare the chicken

    • Pat the chicken dry inside and out.
    • Rub the herb butter under the skin and all over the outside.
    • Season generously with salt and pepper.
    • Stuff the cavity with the lemon halves.
    Schritt 2

  3. Build the vegetable bed

    • Scatter the chopped carrots, onion and halved potatoes in a baking dish.
    • Place the chicken on top of the vegetables.
    Schritt 3

  4. Roast at high heat

    • Bake at 230 °C (450 °F) to crisp the skin.
    Schritt 4

  5. Lower the heat and finish roasting

    • Reduce the oven to 175 °C (350 °F).
    • Continue cooking about 20 min per pound, until the internal temperature reaches 74 °C (165 °F).
    Schritt 5

  6. Rest and serve

    • Let the chicken rest before carving.
    • Carve and serve with the roasted vegetables.
    Schritt 6
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