Ev's Roast Chicken

Indulge in the comforting flavors of Ev's Roast Chicken, a timeless recipe that delivers juicy, golden perfection paired with caramelized vegetables. This easy-to-follow dish transforms a whole chicken into a centerpiece of crisp, herb-infused skin and tender, flavorful meat thanks to fresh garlic, rosemary, thyme, and a burst of zesty lemon tucked inside. Roasted on a bed of carrots, celery, and onions, the slow cooking process enhances the natural sweetness of the veggies while ensuring the chicken stays succulent. Perfect for family dinners or special occasions, this one-pan recipe requires minimal prep yet boasts maximum flavor. Whether basted with chicken broth for extra tenderness or enjoyed straight from the oven, this classic roast chicken will leave everyone at your table asking for seconds. Keyword-rich and utterly satisfying, it's a go-to recipe for any home chef.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 lbs Whole chicken
• 2 tablespoons Olive oil
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper, freshly ground
• 4 cloves Garlic cloves, minced
• 1 whole Lemon
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 3 whole Carrots, peeled and cut into 2-inch pieces
• 1 whole Yellow onion, quartered
• 2 whole Celery stalks, cut into 2-inch pieces
• 0.5 cups Chicken broth (optional, for basting)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the chicken from any packaging and pat it completely dry with paper towels. Drying the chicken helps achieve crispy skin.

Step 3

Using your hands, gently loosen the skin over the breasts and thighs of the chicken. Be careful not to tear the skin as you create space for the seasoning.

Step 4

Drizzle 1 tablespoon of olive oil over the chicken, rubbing it all over the skin and under the loosened areas. Sprinkle 1 teaspoon of salt and 0.5 teaspoon of black pepper evenly over and under the skin.

Step 5

Fill the cavity of the chicken with the minced garlic, the halved lemon, 1 rosemary sprig, and 2 thyme sprigs.

Step 6

Tie the legs of the chicken together using kitchen twine to ensure even cooking.

Step 7

In a large roasting pan or oven-proof skillet, toss the carrots, onion, and celery with 1 tablespoon of olive oil, the remaining salt, and black pepper. Spread the vegetables evenly to create a bed for the chicken.

Step 8

Place the chicken breast-side up on top of the vegetables. Tuck the wing tips under the chicken to prevent them from burning.

Step 9

Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the juices run clear. If desired, baste the chicken with chicken broth every 30 minutes for added moisture.

Step 10

Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, resulting in tender meat.

Step 11

Slice the chicken and serve it alongside the roasted vegetables.

Nutrition Facts

Serving size	(2007.1g)

Amount per serving	% Daily Value*
Calories	647.6

Total Fat 40.2g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102.1mg	0%
Sodium 4283.0mg	0%
Total Carbohydrate 46.4g	0%
Dietary Fiber 12.1g	0%
Total Sugars 18.2g
Protein 32.3g	0%

Vitamin D 0IU	0%
Calcium 203.3mg	0%
Iron 3.8mg	0%
Potassium 1505.2mg	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: 53.5%

Protein: 19.1%

Carbs: 27.4%