There’s nothing simpler or more delicious than a roast chicken! Smear it in a seasoned herb/butter mixture, surround it with vegetables, and roast it in the oven for an hour! It’s one of the easiest meals you’ll ever make but it tastes amazing!!
Consider trying these popular dinner recipes:
- Slow Cooker Pot Roast
- Sheet Pan Chicken Fajitas
- Honey-Lime Chicken Enchiladas
- Italian Grilled Cheese
- Gourmet Baked Mac N Cheese with Bacon
- Crispy BBQ Chicken Wraps
Roast chicken with vegetables is one of the fastest and easiest dinner recipes there is. It also happens to be absolutely delicious!
- 1 whole chicken (3 1/2 - 4 1/2 lbs)
- 4-5 tablespoons butter , softened
- 2 whole lemons
- 2 sprigs fresh rosemary (or 2 tsp dried rosemary)
- salt and pepper , to taste
- 3-4 large carrots , halved
- 1 onion , chopped
- 1-2 potatoes , chopped in quarters
- chicken gravy (optional)
Preheat oven to 425 degrees F.
Rinse chicken, remove innards, and pat dry.
Strip the leaves off of one of the rosemary sprigs and chop it up finely.
In a bowl, combine softened butter, zest of two lemons, rosemary, and salt and pepper to taste.
Place chicken in a roasting pan. Surround it with chopped onion, carrot and potato.
With your fingers, smear the butter mixture all over the chicken. Use any extra to smear inside the cavity, or just season cavity with remaining rosemary, salt and pepper.
Cut the two lemons in half and place inside the cavity along with the remaining sprig of fresh rosemary (or 1 tsp dried rosemary).
Place the chicken into the oven and roast (uncovered) for 1 hour- 1 hour and 15 minutes, or until done. Skin should be golden brown and the juices should be sizzling and run clear.
Serve chicken with chicken gravy if desired.
Have you tried this recipe?!
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