Learn how to roast a chicken and make an amazing dinner at the same time. After tasting this delicious chicken with crispy skin and juicy meat you’re going to be putting this on the weekly menu.
I’m going to teach you how to roast a chicken with crispy skin and roasted with vegetables. I tend to make roasted chicken on the weekends. I find it’s a really nice dish to prep and cook in the afternoon and then have ready for dinner. It also makes for some delicious leftovers (if there are any, because I guarantee everyone will love this).
Thinking about the task at hand might be intimidating…what if it doesn’t turn out? I mean, it’s a whole chicken we’re talking about…just you and the raw chicken, I get it, it can be a little scary, but I’m here to walk you through it, so fear not!
And while we’re at it, we’re going to make a complete and delicious meal, because there’s nothing worse than having one component of a meal but then needing to make something else. I’m all about making tasty dishes and meals without spending hours and hours in the kitchen. Although that is fun sometimes, I don’t know about you, but the majority of the time I like to spend time doing other things (like perhaps spending some quality time with family…or folding that laundry that has been piling up? Yeah I’ll take spending qt with family!) The beauty of this dish is that doesn’t take that long to prep or hands on time (about 10 minutes) and is one of those dishes that one can put together and then leave in the oven (while doing other afore mentioned other things).
Roasting a chicken is totally doable! If I can do it, trust me, you can too! Sometimes I’ve found that chickens come with their legs tied together, but if yours doesn’t (like the one that I used for this, it didn’t have its legs tied together) you could just leave them untied because they’ll be nestled in the bed of veggies, or you could use bakers twine and tie them together (I don’t have twine just lying around, so I normally don’t do this step).
- 4-5 yellow potatoes, black spots removed
- 8-10 whole carrots, tips and stems removed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole chicken (8-10 pounds), giblets removed and washed/patted dry with paper towel
- 3 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic salt
- 1 tablespoon paprika
- 1/2 lemon, juice
- 4 tablespoon extra virgin olive oil
This recipe was part of a guest contributorhip I did over on the Rachel Cooks blog. You may remember when I did one of Rachel’s ‘Day in the life’ posts where I shared all about how I spend my crazy days.
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