Tis the season for entertaining! Oven roasted chicken is an easy, delicious meal without breaking the budget. I made this chicken with root veggies, but you could easily swap your favorites. I am definitely adding brussels sprouts next time!
Reserve the pan drippings to make a gravy. Simply combine 1 tablespoon of flour and 1/2 cup of water in a small bowl. Heat the drippings in a sauté pan and add the flour and water mixture. Bring to a bubble and whisk constantly until thickened.
Ingredients
- 1 roasting chicken, about 4-6 pounds
- Salt and pepper
- 2 tablespoons butter, melted
- 1 lemon, halved
- 4 cloves of garlic, peeled and halved
- 1 package of fresh roasting herbs, sage, rosemary, and thyme
- 4 carrots, peeled and sliced
- 2 turnips, peeled and cubed
- 3 parsnips, peeled and sliced
- 1 pound potatoes, I used fingerling, but any potato will work, chopped
- 1 medium onion, diced
- 1/2 cup white wine
- 1 cup chicken broth or stock
Directions
- Take chicken out of fridge about 1 1/2 to 2 hours before cook time to bring to room temp. This helps the roaster cook evenly.
- Preheat oven to 425 degrees.
- Remove chicken from package and remove giblets. I keep mine to make stock. Rinse the chicken under cool water and pat dry with a paper towel.
- Place the lemon, garlic, and fresh herbs (keeping 1 sprig of rosemary, and 4 or 5 sprigs of thyme to the side for the veggies) inside the cavity of the chicken. Brush the butter on the outside of the chicken and add salt and pepper. Tie the legs of the chicken together. Set aside.
- In a roasting pan add veggies, salt, pepper, and 2 tablespoons olive oil. Remove rosemary and thyme from stems and chop finely. Add fresh herbs to veggies and stir until combined. Place chicken on top.
- Roast for 1 hour and then add white wine and broth to roasting pan and roast for an addition 30 to 45 minutes or until juices run clear.
- Remove chicken and veggies and place on a serving platter. Remove lemons from cavity and squeeze over chicken and veggies. Cover with aluminum foil for about 15 to 20 minutes and slice.
Enjoy!
I think this would work great for pheasant too! Yum!
This is the best recipe! The chicken was perfectly roasted, falling off the bone and with golden crispy skin. The vegetables carmelized and it made its own delicious sauce with the wine and broth. And one pan! Great recipe, thanks so much Kim!
Awesome!
I am new to cooking this involved, can anyone please tell me how many springs of each herb goes inside of the chicken? Cooking this tonight, thank you in advance.
Hi Christy! You can use 2-3 sprigs of rosemary, 4 of the thyme, and 3 sprigs of sage for inside the chicken. Fresh herbs are hard to mess up they are usually lighter tasting than dried herbs. Hope this helps!
Thank you, I will let you know how it turns out for me.