ina garten roast chicken carrots potatoes Roast chicken with carrots and potatoes

Indulge in the timeless comfort of a perfectly roasted chicken, accompanied by tender carrots and potatoes. This classic dish is a celebration of simple ingredients transformed into a flavorful and satisfying meal. The aroma of roasting chicken, infused with herbs and vegetables, fills the kitchen with warmth and anticipation, promising a culinary experience that’s both comforting and elegant.

Roast Chicken with Carrots and Potatoes

Here’s a delightful recipe to guide you in creating your own memorable roast chicken:

### Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 lemon, halved
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and quartered
• 1 onion, quartered
• 4 cloves garlic, minced
• Optional: Fresh herbs like rosemary and thyme sprigs for garnish

Instructions:

1. Prepare the Chicken: Preheat oven to 400°F (200°C). Remove giblets from the chicken cavity. Pat the chicken dry with paper towels. This helps the skin crisp up nicely.
2. Season the Chicken: In a small bowl, combine olive oil, salt, pepper, thyme, and rosemary. Rub the mixture all over the chicken, ensuring it’s evenly coated, even under the skin where possible.
3. Stuff the Cavity: Squeeze the lemon juice over the chicken, then place the lemon halves inside the chicken cavity. You can also add a few sprigs of fresh herbs if desired.
4. Prepare the Vegetables: In a large roasting pan, toss the carrots, potatoes, onion, and garlic with a drizzle of olive oil, salt, and pepper. Spread them evenly across the bottom of the pan.
5. Place the Chicken: Place the seasoned chicken on top of the vegetables in the roasting pan. This allows the chicken juices to drip onto the vegetables, flavoring them beautifully.
6. Roast the Chicken: Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Basting the chicken with pan juices every 20-30 minutes will help keep it moist and enhance the flavor.
7. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
8. Carve and Serve: Carve the chicken and serve with the roasted carrots, potatoes, and onions. Garnish with fresh herbs, if desired. The flavorful pan juices can also be spooned over the chicken and vegetables for extra deliciousness.

Enjoy this classic roast chicken recipe, a perfect centerpiece for a family dinner or a special occasion. The combination of the savory chicken, tender vegetables, and aromatic herbs creates a culinary experience that is both satisfying and unforgettable. Experiment with different herbs and vegetables to create your own unique variations of this timeless dish. For instance, you could add parsnips, sweet potatoes, or different types of onions. Consider using different herb blends like Herbes de Provence for a unique flavor profile. No matter how you choose to prepare it, a roast chicken is always a welcome addition to the table.

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Roast Chicken With Carrots And Potatoes - Roti N Rice

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