This simple Roast Chicken Recipe is perfect for family get-togethers and holiday parties. Just a little bit of prep and then the oven does most of the work for you. With potatoes and vegetables right in the pan, you pull a complete meal straight from the oven. What more could you ask for?
4–5 pound free range roasting chicken
1 cup quality stock or bone broth
½ cup onion chopped
a few rainbow radishes, whole or slices (they cook down and transition from peppery to almost potato like in taste).
2–3 fresh garlic cloves
petite potatoes to fill in the rest of the pan
sea salt and pepper
optional: ½ cup dry white wine
tinfoil to cover the cooking chicken
Heat the oven to 400 degrees.
Thoroughly wash all of the vegetables and lemon before slicing.
Remove any bagged items from inside the chicken and place in the center of an oven safe pan or skillet (tie if needed to hold together). (I filled this chicken with slices of lemon)
Lay the vegetables around the chicken evenly.
Drizzle some olive oil on top and then dress with the sea salt and pepper.
Form the tinfoil around the chicken so you will not have to do it once the chicken is hot and then set off to the side (keep it mind that it has touched raw chicken).
Cook the chicken at 400 degrees for 30 minutes, allowing it to brown evenly. Then cover with the pre formed foil and reduce the heat to 375.
Cook for about 25 minutes per pound or until you have a constant temperature of 165 and all juices run clear.
If still a little pink anywhere then it will need more time.
Allow to cool for about 10 minutes before cutting. Serve warm. Also makes great leftovers!
- Prep Time: 15
- Cook Time: 60
Keywords: roast, chicken, oven, baked, vegetables