An easy dinner recipe that everyone should have! This crispy roast chicken with vegetables and potatoes tastes amazing, and only requires 15 minutes prep time. You will find pasture-raised and organic fed chicken, new potatoes, and carrots at the market this week!
- 1 whole chicken (about 4 – 4 ½ lbs.), patted very dry; giblets removed
- Salt and pepper
- 1 lemon, quartered
- 1 stalk celery, quartered
- 1 bunch fresh thyme (about 10 sprigs)
- 1 bunch fresh rosemary (about 10 sprigs)
- 3 cloves garlic, peeled but not chopped
- 2 tablespoons butter, melted
- 6-8 medium new potatoes, quartered (or cut into bite-size pieces)
- 6 carrots, peeled and cut into 1-inch pieces (bite-size so that they’re sure to cook through)
- 1 sweet onion, quartered
- 2 tablespoons olive oil
- Kitchen twine, for tying
Preheat oven to 350°F. Season chicken cavity with salt and pepper.
Stuff chicken cavity with lemon chunks, celery, half of the thyme sprigs, half of the rosemary sprigs, and garlic cloves.
Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.
Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
Place potatoes, carrots, and onion in a bowl or large Ziploc bag. Add olive oil, season with salt and pepper, and toss to coat.
Place the vegetables in the roasting pan around the chicken. Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
Roast the chicken and vegetables in the oven for about 95-100 minutes, or until the meat reaches an internal temperature of 170°F when a thermometer is inserted into between a leg and thigh (not touching the bone).
Let the chicken rest for 10-15 minutes before slicing and serving.
