Ingredients
Scale
- 1 whole chicken (around 4 pounds)
- Kosher salt and freshly ground pepper
- 6 small carrots, peeled and halved lengthwise
- 3 shallots, peeled and halved lengthwise
- 1½ pounds fingerling potatoes, halved lengthwise
- 1 lemon, halved
- 3 tablespoons extra-virgin olive oil
- ¼ cup fresh parsley leaves for garnish
Instructions
- Season the Chicken: Start by preparing your chicken. Use a generous amount of kosher salt and freshly ground pepper for seasoning. This is where the magic begins. Cover it with cling film and refrigerate it for the night. This dry brining process is crucial as it allows the salt to penetrate the meat, ensuring that the chicken remains juicy and flavorful when cooked. You’ll thank yourself later!
- Preheat the Oven: On the day you plan to roast the chicken, preheat your oven to 450°F (230°C). A hot oven is essential for achieving that crispy skin. While the oven heats up, take the chicken out of the fridge and let it sit at room temperature for about 30 minutes. This action helps the chicken cook more consistently.
- Prep the Vegetables: While the chicken is warming up, it’s time to prepare your vegetables. Peel the carrots and shallots, then cut both into halves; also, halve the fingerling potatoes.Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper to coat them evenly. This step ensures that the vegetables absorb the flavors and cook beautifully alongside the chicken.
- Arrange in Roasting Pan: In a spacious roasting pan, place the seasoned vegetables. Set the shallots at the center, surrounded by the carrots and potatoes This layout not only makes for an appealing presentation but also allows for even cooking. The vegetables will absorb the flavorful juices from the chicken as it cooks.
- Prep Chicken for Roasting: Rub the remaining olive oil over the chicken, ensuring it’s well-coated. Tying the legs with kitchen twine isn’t just for looks; it helps the chicken cook evenly and retain moisture. Place the chicken in the center of the pan, resting on the vegetables.
- Roast Chicken: Place the roasting pan in the preheated oven. Roast the chicken for about 55-60 minutes, flipping the vegetables around the edges halfway through to ensure they caramelize evenly. Use a meat thermometer to check for doneness; the chicken should reach an internal temperature of 160°F (70°C). If you don’t have a thermometer, you can cut between the breast and thigh; if the juices run clear, it’s done.
- Rest and Serve: Once the chicken is cooked, remove it and the lemon halves from the oven. Cover them loosely with foil to keep them warm and allow them to rest for at least 15 minutes. This resting phase is vital; it helps the juices redistribute within the meat, ensuring that every bite is juicy and delicious. After resting, carve the chicken and serve it with the roasted vegetables, garnished with fresh parsley and a squeeze of lemon juice for brightness.
Notes
This dish is well-balanced, providing a good amount of protein from the chicken and fiber from the vegetables. It’s not just a meal; it’s a wholesome experience that nourishes both body and spirit
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5g
- Sodium: 750mg
- Fat: 40g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: roast chicken vegetables