How To Make Easy Roast Chicken – It’s Foolproof!

easy roast chicken fountainof30

Like pretty much everyone else I have been cooking up a storm during quarantine. Some recipes my kids like and some they just tolerate. One we ALL love is my easy roast chicken. Yes, I know you can buy a prepared oven roasted chicken at the store for about $6 ($8-10 if it’s organic chicken) but who is really going to the store right now? Besides, homemade tastes so much better.

Easy Roast Chicken With Vegetables 

I have some complicated roast chicken recipes but the one my family likes the most, and the one I have perfected over the years is my easy roast chicken with vegetables.

How to Roast a Whole Chicken

It literally takes 15 minutes to prep. Then you stick it in the oven for an hour and a half and your entire meal is ready to serve! This recipe is based on Ina Garten’s Perfect Roast Chicken, but I have tweaked it a bit, like I do with most recipes.

Easy Roast Chicken

Prep Time: 15 minutes  |  Cook Time: 1-1/2 hours

easy roast chicken with vegetables ingredients fountainof30

Ingredients:

1 (5 to 6 pound) roasting chicken (I usually use organic, but our store was out)

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus at least 20 sprigs

1 lemon, halved

2 heads garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

9-10 baby carrots

1 bulb of fennel, tops removed, and cut into wedges

2 potatoes cut into large chunks

Olive oil

Instructions:

1. Preheat the oven to 425 degrees F.

2. Remove the chicken giblets. Rinse the chicken inside and out. Wash the giblets and place to the side. Remove any excess fat and leftover pin feathers and pat the outside dry.

3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and one head of the garlic.

4. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

5. Place the onions, carrots, fennel, potatoes and the second head of garlic in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. (I also add the chicken livers because I like them. Toss them if you don’t).

6. Roast the chicken for 1-1/2 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 10 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Tip: I save the carcass and make my delicious healing bone broth the next day.

how to roast a whole chicken fountainof30

easy roast chicken baked in glass pyrex fountainof30

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Yield: 6

Easy Roast Chicken

Easy Roast Chicken

This easy roast chicken with vegetables literally takes 15 minutes to prep. Then you stick it in the oven for an hour and a half and your entire meal is ready to serve!

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 1 (5 to 6 pound) roasting chicken (I usually use organic, but our store was out)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus at least 20 sprigs
  • 1 lemon, halved
  • 2 heads garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 9-10 baby carrots
  • 1 bulb of fennel, tops removed, and cut into wedges
  • 2 potatoes cut into large chunks
  • 2 tablespoons Olive oil

Instructions

    1. Preheat the oven to 425 degrees F.

    2. Remove the chicken giblets. Rinse the chicken inside and out. Wash the giblets and place to the side. Remove any excess fat and leftover pin feathers and pat the outside dry.

    3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and one head of the garlic.

    4. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

    5. Place the onions, carrots, fennel, potatoes and the second head of garlic in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. (I also add the chicken livers because I like them. Toss them if you don't).

    6. Roast the chicken for 1-1/2 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 10 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Notes

I save the carcass and make my delicious healing bone broth the next day.

Nutrition Information:

Yield:

6

Serving Size:

1


Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 140mgCarbohydrates: 31gFiber: 4gSugar: 4gProtein: 7g
Lauren Dimet Waters Signature

Try more of my delicious and easy recipes like The Most Healthy and Easy Meatloaf Recipe and How To Make Quick And Easy Potato Salad.

Photos: Fountainof30

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