Roast chicken is a dinner that I serve as a weeknight meal at least once a week. Not only is it super easy to just pop in the oven, but it’s healthy, delicious, and comforting after a long day of work.
Ingredients
- Whole roasting chicken
- 1 lbs carrots (You can add fewer. We use the carrots as the vegetable for the night to accompany the meal. If you’re serving another vegetable, I would recommend using 3 carrots, sliced.)
- 2 whole onions, quartered
- 3 stalks celery, sliced
- 1 whole lemon, halved
- 7 sprigs parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 tbs butter
- 1/2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 – 1 1/2 c. chicken stock
Directions
Preheat the oven to 425°.
Clean the chicken and remove the giblets. Stuff the lemon, parsley, rosemary, and thyme into the cavity of the chicken. Tie the legs together with kitchen string. Place the chicken in a large dutch oven or roasting pan and pat dry. Add the carrots, onions, and celery around the chicken.
Melt the butter in a small dish. Spread the butter over the top of the chicken and sprinkle the paprika, salt, and pepper over the top. Add 1/2 c. chicken stock to the bottom of the pan.
Place in chicken in the oven until the internal temperature is at 165°. Every 20 minutes or so, add broth to the pan and baste the chicken as needed. (I use broth on the bottom to make a gravy at the end.)
That’s it! Serve with veggies and potatoes and enjoy!
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