Cindy's Roasted Chicken

Indulge in the comforting flavors of Cindy's Roasted Chicken, a recipe that transforms a simple whole chicken into a show-stopping centerpiece for your table. This juicy, golden-brown roast is infused with aromatic fresh rosemary, thyme, garlic, and a burst of zesty lemon, perfectly complemented by a medley of caramelized carrots, baby potatoes, and sweet onions. The recipe’s straightforward preparation—highlighted by a 20-minute prep time and foolproof roasting technique—ensures crispy skin, tender meat, and beautifully browned vegetables every time. Ideal for family dinners or special occasions, this one-pan roasted chicken dish combines ease and elegance, delighting both guests and weeknight diners alike. Optimize your next meal with this timeless classic that’s simple to make and impossible to forget!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 pounds Whole chicken
• 3 tablespoons Olive oil
• 4 cloves Garlic cloves
• 2 sprigs Fresh rosemary
• 5 sprigs Fresh thyme
• 1 medium Lemon
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 3 medium Carrots
• 1 large Yellow onion
• 1 pound Baby potatoes

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken and pat it dry with paper towels. Place it on a roasting rack inside a deep roasting pan.

Step 3

Rub the chicken all over with olive oil, ensuring every part of the skin is coated.

Step 4

Peel and crush the garlic cloves with the flat of a knife. Stuff them inside the chicken's cavity along with the rosemary and thyme sprigs.

Step 5

Cut the lemon in half and squeeze some juice over the chicken. Then, place both lemon halves inside the cavity.

Step 6

Season the chicken generously all over with salt, black pepper, and paprika, making sure to sprinkle some seasoning inside the cavity as well.

Step 7

Peel the carrots and onion, then chop them into large chunks. Halve the baby potatoes. Toss all the vegetables with a tablespoon of olive oil, a pinch of salt, and pepper, and spread them evenly around the chicken in the roasting pan.

Step 8

Tie the chicken legs together with kitchen twine to help it cook evenly and prevent the aromatics from falling out.

Step 9

Place the roasting pan on the middle rack of the preheated oven. Roast the chicken for 1 hour and 30 minutes, or until the internal temperature reads 165°F (74°C) when checked in the thickest part of the chicken's thigh (not touching the bone).

Step 10

Halfway through the cooking time, stir the vegetables around to promote even roasting and baste the chicken with the pan juices to enhance flavor and keep it moist.

Step 11

Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 12

Serve the roasted chicken alongside the browned, caramelized vegetables, and enjoy!

Nutrition Facts

Serving size	(2553.2g)

Amount per serving	% Daily Value*
Calories	1088.6

Total Fat 57.4g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 136.1mg	0%
Sodium 4908.0mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 12.8g	0%
Total Sugars 11.3g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 186.8mg	0%
Iron 7.9mg	0%
Potassium 2757.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 16.7%

Carbs: 37.9%