Roasted Chicken with vegetables
Juicy roasted chicken with tender, flavorful vegetables—an easy, delicious, and satisfying meal for family or friends.
Ingredients
- 1 whole roasting chicken about 5–6 lb / 2.25–2.75 kg
- 1 cup baby carrots
- 1 large yellow onion peeled and quartered
- ½ lb 225 g brussels sprouts
- 3 stalks celery cut into 2-inch pieces
- 3 garlic cloves
- Fresh rosemary
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
Instructions
- Preheat Oven: Heat to 425 °F (220 °C).
- Prepare Chicken: Let chicken sit at room temperature; pat dry inside and out.
- Prepare Vegetables: Toss carrots, onion, celery, garlic, and rosemary with olive oil, salt, and pepper in a roasting dish.
- Butter & Season: Place chicken breast-side up on vegetables. Rub outside with olive oil, season generously, and spread softened butter under and over the skin.
- Roast: Cook 60–90 minutes, until internal temperature reaches 165 °F (75 °C) or juices run clear.
- Rest & Serve: Let chicken rest 15–20 minutes before carving. Serve with roasted vegetables.