Lex's Roast Chicken

Juicy, golden, and overflowing with comforting flavors, Lex’s Roast Chicken is a weeknight classic elevated to gourmet status. This recipe spotlights a perfectly seasoned whole chicken, infused with robust aromatics like fresh rosemary, garlic, and zesty lemon. Roasted atop a vibrant medley of carrots, celery, and onions, the vegetables soak up rich drippings for an irresistibly savory side. A quick olive oil rub featuring garlic powder, paprika, and black pepper forms the ultimate crispy skin, while a splash of chicken broth keeps everything tender and moist. With just 20 minutes of prep and straightforward steps, this oven-roasted masterpiece is ideal for family dinners or small gatherings. Serve it with the caramelized vegetables and pan juices for a meal that’s as wholesome as it is unforgettable. Perfect for anyone searching for easy roast chicken recipes or flavorful dinner ideas!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lbs Whole chicken
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 2 sprigs Fresh rosemary
• 1 whole Lemon
• 4 whole Garlic cloves
• 3 whole Carrots
• 1 large Yellow onion
• 2 whole Celery stalks
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the chicken giblets (if included) and pat the chicken dry with paper towels.

Step 3

In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and paprika to form a seasoning rub.

Step 4

Rub the seasoning mixture all over the chicken, including under the skin of the breasts and inside the cavity.

Step 5

Stuff the cavity of the chicken with the rosemary sprigs, lemon (halved), and two whole garlic cloves.

Step 6

Roughly chop the carrots, onion, and celery, and spread them in the bottom of a roasting pan along with the remaining garlic cloves.

Step 7

Place the chicken on top of the vegetables in the roasting pan, breast side up.

Step 8

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

Step 9

Pour the chicken broth into the roasting pan to prevent the vegetables from burning and to create a flavorful base for the drippings.

Step 10

Place the roasting pan in the preheated oven and roast the chicken for about 90 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) using a meat thermometer.

Step 11

Halfway through the cooking time, baste the chicken with the pan drippings to keep it moist and enhance the flavor.

Step 12

Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.

Step 13

Carve the chicken and serve it alongside the roasted vegetables and drizzled with the pan juices.

Nutrition Facts

Serving size	(2520.7g)

Amount per serving	% Daily Value*
Calories	848.5

Total Fat 57.9g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 4.2g
Cholesterol 136.1mg	0%
Sodium 5563.6mg	0%
Total Carbohydrate 47.4g	0%
Dietary Fiber 11.6g	0%
Total Sugars 17.4g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 189.2mg	0%
Iron 5.3mg	0%
Potassium 1655.1mg	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: 58.9%

Protein: 19.7%

Carbs: 21.4%