Easy Roasted Chicken
Inspired by Ina Garten’s roasted chicken recipe.
1 (5 to 6 pound) roasting chicken
1 teaspoon Kosher salt
½ teaspoon black pepper
1 lemon, halved
1 head garlic, cut in half
4 tablespoons (½ stick) butter, melted
2 large yellow onions
1 bag of baby carrots
1 small bag of baby potatoes
1 teaspoon olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out.
Pat the outside of the chicken dry.
Stuff the cavity with lemon, onion and garlic.
Drizzle the outside of the chicken with the butter and sprinkle with salt and pepper.
Place the onions, carrots, and potatoes in the bottom of the roasting pan drizzled with olive oil and sprinkle with salt and pepper.
Place chicken on top of the veggies
Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between a leg and thigh.
Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Slice the chicken onto a platter and serve it with the vegetables.
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