Classic Chicken Dinner Roast (Printable version)

A comforting roast chicken with golden skin and a medley of seasoned vegetables, perfect for gatherings.

# What you need:

→ Chicken

01 - 1 whole chicken (approx. 3.3 lbs), giblets removed
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 2 teaspoons dried thyme or 4 sprigs fresh thyme
08 - 2 teaspoons dried rosemary or 4 sprigs fresh rosemary

→ Vegetables

09 - 4 medium carrots, peeled and cut into 2-inch pieces
10 - 4 medium potatoes, cut into quarters
11 - 2 medium onions, peeled and quartered
12 - 2 celery stalks, cut into 2-inch pieces

→ Optional

13 - 1/2 cup dry white wine or chicken broth

# How To:

01 - Set the oven temperature to 400°F.
02 - Pat the chicken dry with paper towels. Coat the skin with olive oil, then season inside and outside with kosher salt, black pepper, thyme, and rosemary.
03 - Insert the halved lemon and smashed garlic cloves into the chicken cavity.
04 - Place carrots, potatoes, onions, and celery evenly in a large roasting pan. Set the chicken breast side up on the vegetables.
05 - Pour white wine or chicken broth over the vegetables to enhance flavor and retain moisture.
06 - Roast uncovered for 1 hour and 20 minutes, until the chicken juices run clear and the internal temperature at the thickest thigh reaches 165°F.
07 - Allow the chicken to rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The whole chicken stays juicy inside while the skin turns deeply golden and crisp, no dry-chicken disappointments.
  • Vegetables cook right in the pan juices, becoming tender and naturally sweet without any extra fussing.
  • It comes together in under 20 minutes of prep, then the oven does the heavy lifting while you have time for other things.
02 -
  • Pat the chicken completely dry before seasoning; any moisture will steam instead of crisp, and you want golden skin, not pale and steamed.
  • Don't skip the resting time; those 10 minutes let the juices redistribute through the meat so every slice stays moist instead of leaking onto the plate.
03 -
  • If your oven runs hot or cool, check the chicken 10 minutes before the timer says it should be done; every oven is different and watching saves disappointment.
  • Save those pan juices; they're liquid gold for gravy, soup stock, or pouring over leftover chicken the next day, and they taste like home.

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