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

1 h 50 minPara 4Nutri-Score C€€
de @better.from.scratch1 importación0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • whole chicken (about 1.8 kg, patted dry)Carne1 pieza
  • butter (softened)Lácteos56 g
  • lemon zest (zest of 1 lemon)Frutas y verduras1 pieza
  • rosemary (fresh sprigs, finely chopped (or 2 tsp dried))Frutas y verduras2 piezas
  • salt (to taste)Especias8 g
  • black pepper (to taste)Especias2 g
  • lemon (halved)Frutas y verduras1 pieza
  • carrots (chopped)Frutas y verduras4 piezas
  • onion (chopped)Frutas y verduras1 pieza
  • baby red potatoes (halved)Frutas y verduras680 g

por ración

Nutrición

591kcal

Carbohidratos
19 g
Proteínas
48 g
Grasas
36 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol
  • Termómetro de cocina

paso a paso

Preparación

  1. Make the herb butter

    • Mix the softened butter with the lemon zest and chopped rosemary in a small bowl.
    Paso 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.
    Paso 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.
    Paso 3

  4. Roast at high heat

    • Bake at 230 °C (450 °F) to crisp the skin.
    Paso 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).
    Paso 5

  6. Rest and serve

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