Recipe Book

Garlic Roasted Chicken with Vegetables

Chicken 105 min

Adapted from The Recipe Critic (Alyssa Rivers)

Ingredients

Chicken

  • 1 whole roasting chicken (5–6 lb)
  • to taste salt and pepper

Stuffing

  • 1 onion, quartered
  • 1 sprig rosemary
  • 1 lemon, quartered

Herb butter

  • 1 cup 227 g butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp 15 ml thyme, finely chopped
  • 1 tbsp 15 ml oregano, finely chopped
  • 1 tbsp 15 ml rosemary, finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper

Vegetables

  • 1 onion, large, quartered
  • 1 lb 450 g baby potatoes
  • 3 carrots, large, sliced into 2-inch pieces
  • 1 tbsp 15 ml olive oil
  • to taste salt and pepper

Method

  1. Preheat the oven to 220°C (425°F). Remove the giblets from the chicken, season with salt and pepper, and place in a roasting pan or large cast iron skillet. Stuff the onion, rosemary, and lemon inside the chicken.
  2. Combine the butter, garlic, thyme, oregano, rosemary, salt, and pepper in a small bowl. Rub evenly over the outside of the chicken.
  3. Toss the onion, potatoes, and carrots with olive oil, salt, and pepper in a medium bowl, then arrange around the chicken in the pan.
  4. Roast for 1 1/2 hours, or until the internal temperature reaches 74°C (165°F).