Name: Juicy Roast Chicken and Vegetables
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 95 min
Yield: 8
Ingredients: 6 Yukon gold potatoes , peeled and quartered (or 8 red potatoes); 2 large carrots , peeled and cut into 1” pieces; 1 medium onion , chopped into 1” pieces; 1 head of garlic , cut in half parallel to the base, divided; 4 sprigs rosemary , divided; 1 Tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 5 1/2 lb whole chicken , giblets removed, patted dry; 2 1/2 tsp salt , divided (1/2 tsp for inside, 2 tsp for outside); 3/4 tsp pepper , divided (1/4 for inside, 1/2 for outside); 2 Tbsp unsalted butter , melted; 1 lemon , halved

Method

5 steps

Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.
Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.
Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.

Recipe notes

Helpful tips

Let the chicken rest before carving to keep the juices in.

Equipment

Roasting pan
Mixing bowl
Meat thermometer

Additional tips

The cleaned description lists 6 medium Yukon gold potatoes, 3 medium carrots, 1 small lemon, and 5 to 6 lb chicken, while the authoritative linked recipe lists 6 Yukon gold potatoes, 2 large carrots, 1 lemon, and 5 1/2 lb chicken. The linked recipe quantities have been used.