Easy Roast Chicken With Veggies (Edit recipe)

stillwoodkitchen

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An easy roasted whole chicken using simple pantry staples. Family friendly and delicious.

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PREP TIME

10 minutes

COOK TIME

1 hour and 45 minutes

INGREDIENTS

Serves: 6

Ingredients

3-5 lb Whole Chicken
1 Onion, Large, peeled and sliced (can use any onion)
3-4 cloves Garlic, peeled
1 lb Carrots, scrubbed clean and peeled if desired (can use baby carrots)
1-2 cups Chicken Stock, or Broth (can use 2 bouillon cubes in water instead)
1-2 Tbsp Dried Parsley, Dried
3-4 Tbsp Olive Oil
1 tsp Sea Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 350F.
In a large 13x9 roasting pan, add carrots, sliced onion, and peeled whole garlic cloves. Sprinkle with salt and pepper and drizzle with olive oil. Mix everything together.
Remove the chicken from its wrapping and place it on top of carrots, and onions. Remove any gibblets and either set aside for another use or throw them away.
Sprinkle the entire chicken with salt and pepper and then sprinkle the parsley flakes over the chicken and veggies.
Add chicken stock or broth (see notes if using a bouillon cubes) to roasting pan until the veggies are halfway covered.
Drizzle 1-2 Tablespoons of olive oil over the chicken.
Place chicken in oven uncovered, and roast for 1 hour and 30 min or until the juices run clear. About halfway through roasting, flip the carrots not directly under the chicken to ensure they are fully cooked. If you have a thermometer it will be done when the internal temperature reaches 165°F. Keep in mind that a smaller chicken will require less time and a larger chicken may require more time.
Once cooked, remove chicken from the oven and let rest for about 10 min., then carve and serve with veggies and spoon over the pan juices.

Notes

If you like you can sprinkle the chicken with dried thyme instead of parsley or you can use both. If using bouillon cubes instead of a carton of broth or stock, add 2 cubes to 2 cups of hot water, stir until dissolved, then add to the bottom of the roasting pan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	565
Fat:	41 g
Carbohydrates:	3 g
Protein:	44 g
Cholesterol:	170 g
Sodium:	590 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.