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Easy Roast Chicken with Pan-Roasted Vegetables
Hoofdgerecht

Easy Roast Chicken with Pan-Roasted Vegetables

1 u 50 minVoor 4Nutri-Score C€€
van @better.from.scratch1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • whole chicken (about 1.8 kg, patted dry)Vlees1 stuk
  • butter (softened)Zuivel56 g
  • lemon zest (zest of 1 lemon)Groente en fruit1 stuk
  • rosemary (fresh sprigs, finely chopped (or 2 tsp dried))Groente en fruit2 stukken
  • salt (to taste)Kruiden en specerijen8 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • lemon (halved)Groente en fruit1 stuk
  • carrots (chopped)Groente en fruit4 stukken
  • onion (chopped)Groente en fruit1 stuk
  • baby red potatoes (halved)Groente en fruit680 g

per portie

Voedingswaarden

591kcal

Koolhydraten
19 g
Eiwitten
48 g
Vetten
36 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Ovenschaal
  • Mengkom
  • Keukenthermometer

stap voor stap

Bereiding

  1. Make the herb butter

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

  4. Roast at high heat

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

  6. Rest and serve

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