Of course! This is a classic, foolproof recipe for a complete meal that is both impressive and incredibly easy. Roasting a chicken with vegetables underneath is a quintessential technique—the chicken juices drip down and flavor the vegetables, making them absolutely irresistible.
Here is your guide to a perfect Lemon Garlic Roasted Chicken with Vegetables.
Why This Method Works:
· One-Pan Wonder: Easy cleanup and maximum flavor as the chicken drippings season the vegetables.
· High Heat Start: A blast of high heat helps crisp the skin.
· Resting is Key: Letting the chicken rest ensures juicy, tender meat.
· Versatile Veggies: You can use any sturdy root vegetables you have on hand.
Recipe: Lemon Garlic Roasted Chicken with Vegetables
Ingredients:
For the Chicken:
· 1 whole chicken (4-5 lbs / 1.8-2.3 kg), giblets removed
· 1 large lemon, halved
· 1 head of garlic, halved horizontally
· 4-5 fresh thyme sprigs or 1 tsp dried thyme
· 2 tbsp unsalted butter, softened (or olive oil)
· 1 tsp kosher salt
· 1 tsp black pepper
· 1 tsp paprika (optional, for color)
For the Vegetables:
· 1 lb baby potatoes (halved if large) or Yukon Gold potatoes, cut into 1.5-inch chunks
· 3 large carrots, peeled and cut into 2-inch pieces
· 1 large onion, cut into large chunks
· 2-3 tbsp olive oil
· 1 tsp salt
· ½ tsp black pepper
· Other great options: Parsnips, celery, fennel, whole garlic cloves, sweet potatoes.
Instructions:
- Prep the Chicken:
· Take the chicken out of the refrigerator about 30 minutes before cooking to take the chill off. Pat it completely dry, inside and out, with paper towels. This is the #1 secret to crispy skin.
· Preheat your oven to 425°F (220°C).
· In a small bowl, mix the softened butter (or olive oil) with salt, pepper, and paprika.
· Gently loosen the skin over the chicken breast by sliding your fingers between the skin and the meat. Spread about half of the butter mixture under the skin directly onto the meat. Rub the rest all over the outside of the chicken.
· Season the inside of the cavity generously with salt and pepper. Stuff it with the lemon halves, halved garlic head, and thyme sprigs.
· Truss the chicken (tie the legs together with kitchen twine). This isn’t just for looks; it helps the chicken cook evenly.
- Prep the Vegetables:
· In a large bowl, toss the potatoes, carrots, and onions with olive oil, salt, and pepper until evenly coated.
- Assemble the Pan:
· Choose a large roasting pan or a large rimmed baking sheet. Spread the seasoned vegetables in an even layer in the pan.
· Place a wire rack over the vegetables and set the prepared chicken on top, breast-side up. Alternatively, you can place the chicken directly on top of the vegetables. The rack allows for better air circulation for crispier skin all around.
- Roast:
· Place the pan in the preheated oven and roast at 425°F (220°C) for 20 minutes.
· After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting for another 50-70 minutes (about 15-20 minutes per pound total cooking time).
· The chicken is done when:
· The skin is deep golden brown and crispy.
· The juices run clear when you pierce the thickest part of the thigh.
· An instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C).
- Rest (CRUCIAL STEP!):
· Once done, carefully remove the pan from the oven.
· Transfer the chicken to a cutting board and let it rest for 15-20 minutes. Do not skip this! Resting allows the juices to redistribute throughout the meat, making it incredibly juicy. Tent loosely with foil if desired.
· While the chicken rests, you can give the vegetables a stir and if they need more browning, you can pop them back into the turned-off oven (the residual heat will continue to cook them).
- Serve:
· Carve the chicken. Arrange the roasted vegetables on a platter, place the carved chicken on top, and pour any accumulated juices from the cutting board over everything. Serve immediately.
Pro Tips for Perfection:
· Crispiest Skin: The combination of a dry bird, butter/oil rub, and starting with a very hot oven is the trifecta for perfect skin.
· Don’t Crowd the Pan: Make sure the vegetables are in a single layer with a little space. If they’re too crowded, they’ll steam instead of roast.
· Baste for Flavor (Optional): For extra flavor and color, you can baste the chicken with the pan juices about halfway through the cooking time.
· Make a Simple Pan Gravy: After removing the chicken and vegetables, place the roasting pan on the stovetop over medium heat. Sprinkle in 2 tablespoons of flour and whisk for 1 minute. Slowly whisk in 1.5 cups of chicken broth, scraping up all the browned bits. Simmer until thickened. Strain for a smooth gravy.
· Herb Variations: Rosemary or sage work wonderfully in place of or in addition to thyme.
Enjoy your magnificent, home-cooked meal! The lemon and garlic perfume the chicken from the inside out, and the vegetables become the star of the show.