Dad's Roast Chicken

Succulent, aromatic, and infused with timeless family love, "Dad's Roast Chicken" is a comforting classic that brings everyone to the table. This recipe highlights a golden, crispy-skinned whole chicken infused with fragrant fresh rosemary and thyme, zesty lemon, and garlic for a burst of flavor with every bite. Nestled atop a bed of caramelized carrots, celery, and onions, the vegetables absorb the chicken's savory juices as it roasts to perfection. With just 15 minutes of prep time and simple yet elegant ingredients like olive oil and freshly ground black pepper, this dish is ideal for both weeknight dinners and special gatherings. Serve this perfectly roasted chicken alongside the tender vegetables for a hearty, wholesome meal that will quickly become a favorite in your culinary repertoire. Whether you're looking for "easy roast chicken recipes," "best roast chicken seasoning," or a foolproof method for "juicy oven-roasted chicken," this recipe has it all!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 approximately 4 lbs Whole chicken
• 3 tablespoons Olive oil
• 4 cloves Garlic cloves, minced
• 1 whole Lemon
• 3 sprigs Fresh rosemary sprigs
• 3 sprigs Fresh thyme sprigs
• 2 teaspoons Salt
• 1 teaspoon Black pepper, freshly ground
• 3 medium Carrots, peeled and roughly chopped
• 1 large Yellow onion, quartered
• 2 stalks Celery stalks, roughly chopped
• 1 cup Chicken broth (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets or excess fat from the cavity.

Step 3

Drizzle 1 tablespoon of olive oil inside the cavity of the chicken. Season the cavity with 1/2 teaspoon of salt and black pepper.

Step 4

Cut the lemon in half and place both halves inside the chicken cavity alongside 2 sprigs of rosemary and 2 sprigs of thyme.

Step 5

Brush the outside of the chicken with the remaining 2 tablespoons of olive oil. Rub the minced garlic over the skin, then season liberally with the remaining salt and black pepper.

Step 6

Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.

Step 7

In a large roasting pan, create a bed of vegetables by arranging the carrots, onion, and celery. Place the remaining rosemary and thyme sprigs over the vegetables.

Step 8

Place the chicken breast-side up on top of the vegetables. If desired, pour 1 cup of chicken broth into the pan for added moisture during cooking.

Step 9

Roast the chicken uncovered in the preheated oven for 75–90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 10

Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute, keeping the meat moist and flavorful.

Step 11

Serve the chicken alongside the roasted vegetables or with your choice of side dishes. Enjoy!

Nutrition Facts

Serving size	(2516.3g)

Amount per serving	% Daily Value*
Calories	813.9

Total Fat 58.0g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 136.1mg	0%
Sodium 5871.8mg	0%
Total Carbohydrate 39.2g	0%
Dietary Fiber 10.0g	0%
Total Sugars 14.5g
Protein 41.0g	0%

Vitamin D 0IU	0%
Calcium 184.2mg	0%
Iron 4.3mg	0%
Potassium 1364.8mg	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: 61.9%

Protein: 19.5%

Carbs: 18.6%