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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 minServes 4Nutri-Score C€€
from @better.from.scratch1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chicken (about 1.8 kg, patted dry)Meat1 piece
  • butter (softened)Dairy56 g
  • lemon zest (zest of 1 lemon)Produce1 piece
  • rosemary (fresh sprigs, finely chopped (or 2 tsp dried))Produce2 pieces
  • salt (to taste)Spices8 g
  • black pepper (to taste)Spices2 g
  • lemon (halved)Produce1 piece
  • carrots (chopped)Produce4 pieces
  • onion (chopped)Produce1 piece
  • baby red potatoes (halved)Produce680 g

per serving

Nutrition

591kcal

Carbs
19 g
Proteins
48 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Kitchen thermometer

step by step

Method

  1. Make the herb butter

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

  4. Roast at high heat

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

  6. Rest and serve

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