Ingredients
Scale
- 1 whole roasting chicken (about 4.5 lbs)
- 2 lbs Russet or Yukon Gold potatoes, roughly chopped
- 1 lb carrots, peeled and roughly chopped
- 1/4 cup olive oil
- 4 tablespoons unsalted butter, softened
- 1 tablespoon Kosher salt (plus more for vegetables)
- 1 teaspoon black pepper (plus more for vegetables)
- 4 sprigs fresh rosemary
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Remove the chicken from its packaging, remove any giblets from the cavity, and pat the skin completely dry with paper towels to ensure crispy skin.
- Step 2: Rub the softened butter evenly all over the skin of the chicken. Season the entire chicken (inside the cavity and over the skin) generously with the Kosher salt and black pepper. Place 2 sprigs of rosemary inside the chicken cavity.
- Step 3: In a large bowl, toss the chopped potatoes and carrots with the olive oil, a pinch of salt, and pepper. Spread the vegetables in a single layer around the perimeter of a large roasting pan and place the seasoned chicken directly in the center of the pan.
- Step 4: Roast the chicken for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) without opening the door. Continue roasting for another 60–75 minutes, or until an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Step 5: Once cooked, carefully remove the roasting pan from the oven. Tent the chicken loosely with aluminum foil and allow it to rest for at least 15 minutes before carving. Resting allows the juices to redistribute, ensuring a tender and moist roast. Serve the carved chicken alongside the roasted root vegetables.
Notes
- Carve leftover chicken and store it separately from the roasted vegetables in airtight containers in the refrigerator for up to 3 days to maintain optimal flavor and texture.
- To reheat chicken without drying it out, wrap the slices tightly in aluminum foil and warm them gently in a 300°F (150°C) oven.
- For guaranteed crispy skin, prepare the chicken with butter and seasoning, then leave it uncovered in the refrigerator for 1–2 hours before roasting to fully dry the skin surface.
- Elevate your Sunday platter by reserving the pan drippings to create a quick, savory gravy, serving it immediately alongside the carved chicken and the perfectly caramelized root vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Plate Portion (Protein, Starch, Vegetable, Gravy)
- Calories: 795
- Sodium: 1150mg
- Fat: 45g
- Saturated Fat: 15g
- Trans Fat: 0g
- Protein: 5g