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Easy Roast Chicken with Pan-Roasted Vegetables
Plat

Easy Roast Chicken with Pan-Roasted Vegetables

1 h 50Pour 4Nutri-Score C€€
par @better.from.scratch1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • whole chicken (about 1.8 kg, patted dry)Viandes1 morceau
  • butter (softened)Produits laitiers56 g
  • lemon zest (zest of 1 lemon)Fruits et légumes1 morceau
  • rosemary (fresh sprigs, finely chopped (or 2 tsp dried))Fruits et légumes2 morceaux
  • salt (to taste)Épices8 g
  • black pepper (to taste)Épices2 g
  • lemon (halved)Fruits et légumes1 morceau
  • carrots (chopped)Fruits et légumes4 morceaux
  • onion (chopped)Fruits et légumes1 morceau
  • baby red potatoes (halved)Fruits et légumes680 g

par portion

Nutrition

591kcal

Glucides
19 g
Protéines
48 g
Lipides
36 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Saladier
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Make the herb butter

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

  4. Roast at high heat

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

  6. Rest and serve

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