Description
A comforting one-pot roast chicken with vegetables, featuring crispy skin and juicy meat, perfect for family dinners or entertaining.
Ingredients
- 1.5 kg (3–4 lb) whole chicken, patted dry
- 50 g slightly salted butter, softened (about 3½ tablespoons)
- Salt and black pepper, to taste
- ½ cup low-sodium chicken stock
- ½ tablespoon dried rosemary
- ½ tablespoon dried parsley
- ½ tablespoon dried tarragon
- ½ tablespoon dried coriander
- ½ tablespoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 1 lemon, cut into quarters
- 2 medium carrots, chopped into chunks
- 1½ lb baby potatoes, halved or quartered depending on size
- 1 medium onion, chopped
- 5 garlic cloves, smashed
Instructions
- Preheat your oven to 220°C / 425°F and heat a clean cast-iron Dutch oven (lid on) in the oven.
- Pat the chicken dry with paper towels and season the cavity and outside with salt and pepper.
- In a small bowl, mash the butter with the dried herbs and red pepper flakes (if using) until even.
- Loosen the skin over the breast and thighs with your fingers. Spread half of the herb butter under the skin and rub the remaining butter over the outside.
- Stuff the lemon quarters into the cavity and tie the legs together with kitchen twine.
- Remove the hot Dutch oven, layer the carrots, potatoes, onion, and garlic in the bottom, and squeeze lemon over them. Season with salt and pepper.
- Place the chicken on top of the vegetables, pour in the chicken stock, cover, and roast at 220°C / 425°F for 20–30 minutes.
- Reduce temperature to 180°C / 365°F, keep covered, and roast for another 40–50 minutes. Check doneness with an instant-read thermometer.
- Remove the chicken to a cutting board to rest for 10–15 minutes before carving.
- Spoon the roasted vegetables into a serving dish and pour pan juices over top.
Notes
Butter can be swapped for olive oil, and fresh herbs can be used instead of dried. Adjust roasting time for different vegetables.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American