Country Roasted Chicken
Experience the rustic charm of a perfectly prepared **Country Roasted Chicken**, a hearty classic that combines crisp, golden skin with juicy, flavor-packed meat. This recipe starts with a whole chicken generously seasoned with a buttery garlic and herb rub, featuring fragrant rosemary, thyme, paprika, and oregano. Stuffed with fresh lemon and aromatic herbs, the chicken roasts atop a bed of vibrant vegetables—carrots, potatoes, and onions—creating a one-pan wonder that’s as easy to prepare as it is satisfying. With a cooking technique that guarantees moist, tender meat and caramelized vegetables, this comforting dish is perfect for family dinners or special gatherings. Serve with the savory pan juices for an irresistible farm-to-table feast that will have everyone coming back for seconds.
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Ingredients
- 1 4-5 pounds whole chicken
- 4 tablespoons (softened) unsalted butter
- 2 tablespoons olive oil
- 4 cloves (minced) garlic cloves
- 1 whole (halved) lemon
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large (quartered) yellow onion
- 3 medium (peeled and cut into chunks) carrots
- 4 medium (quartered) potatoes
Directions
Step 1
Preheat your oven to 425°F (220°C) and position a rack in the center of the oven.
Step 2
Pat the chicken dry with paper towels and set it aside. This will help the skin crisp up while roasting.
Step 3
In a small bowl, combine the softened butter, olive oil, minced garlic, paprika, oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Mix until a smooth paste forms.
Step 4
Carefully loosen the skin of the chicken breast by sliding your fingers underneath. Spread half the butter mixture under the skin and rub the remaining mixture over the surface of the chicken.
Step 5
Season the cavity of the chicken with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with the halved lemon, rosemary sprigs, and thyme sprigs.
Step 6
Tie the legs together with kitchen twine to ensure even cooking. Tuck the wing tips under the chicken to prevent burning.
Step 7
In a large roasting pan, arrange the onion quarters, carrot chunks, and potato pieces in an even layer. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat.
Step 8
Place the prepared chicken on top of the vegetables, breast-side up.
Step 9
Roast the chicken in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh. Baste the chicken with the pan juices halfway through cooking to enhance flavor and moisture.
Step 10
Once cooked, remove the chicken from the oven and tent it with foil. Allow it to rest for 15 minutes before carving.
Step 11
Serve the roasted chicken with the tender vegetables from the pan, and spoon some of the flavorful pan juices over the top. Enjoy your hearty, country-style meal!
Nutrition Facts
| Serving size | (3101.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1852.5 |
| Total Fat 92.9g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 260.1mg | 0% |
| Sodium 1565.5mg | 0% |
| Total Carbohydrate 213.6g | 0% |
| Dietary Fiber 29.3g | 0% |
| Total Sugars 26.3g | |
| Protein 60.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 320.6mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 5746.6mg | 0% |
Source of Calories