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Crispy Roast Chicken Recipe with Herb-Roasted Vegetables

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A simple and delicious recipe for crispy roast chicken paired with herb-roasted vegetables, perfect for family dinners and special occasions.

Ingredients

Scale
  • 1 whole chicken (4–5 pounds / 1.8–2.3 kg), preferably organic
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 4 garlic cloves, smashed
  • 4 medium carrots, peeled and cut into chunks
  • 1 pound baby potatoes (Yukon Gold or red), halved
  • 1 large onion, cut into wedges
  • 1 lemon, halved
  • Optional: 1 teaspoon paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Remove the chicken from the fridge 30 minutes before roasting to come to room temperature. Pat it dry inside and out with paper towels.
  3. Rub the chicken all over with 2 tablespoons of olive oil. Season generously with kosher salt and black pepper, including inside the cavity.
  4. Stuff the cavity with lemon halves, smashed garlic, and a few sprigs of rosemary and thyme.
  5. Tie the legs together with kitchen twine and tuck the wing tips under the body to truss the chicken.
  6. In a large bowl, toss carrots, baby potatoes, and onion wedges with the remaining 1 tablespoon olive oil, chopped rosemary, thyme, salt, pepper, and optional paprika.
  7. Spread the vegetables evenly in a large roasting pan.
  8. Place the chicken breast-side up on top of the vegetables.
  9. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  10. Halfway through cooking, baste the chicken with pan juices. If vegetables brown too fast, toss gently and cover loosely with foil.
  11. Remove the chicken from the oven and tent loosely with foil. Let it rest for 15 minutes before carving.
  12. Carve the chicken and serve with the herb-roasted vegetables, drizzling pan juices over the top.

Notes

Pat the chicken skin dry before seasoning for crispiness. Use a high oven temperature (425°F) and baste halfway through cooking. Let the chicken rest after roasting to keep it juicy. If skin isn’t crispy enough, broil for 2-3 minutes at the end, watching carefully. Vegetables can be roasted separately if undercooked.

Nutrition

Keywords: crispy roast chicken, herb roasted vegetables, easy dinner, family meal, comfort food, oven roasted chicken

Find it online: https://lucydishes.com/crispy-roast-chicken-recipe-with-herb-roasted-vegetables-easy-perfect-dinner/