Food Insurgent Uncategorized Juicy Roast Chicken

Juicy Roast Chicken

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Yield: 8 Servings

Juicy Roast Chicken

Juicy Roast Chicken

Moist and tender roast chicken and veggies made from the comfort home. Dinner is served!

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Additional Time 15 minutes
Total Time 1 hour 50 minutes


Roasted Veggies

  • 6 Yukon Gold Potatoes (peeled and quartered)
  • 2 large carrots (peeled and cut into 1” pieces)
  • 1 medium onion (peeled and cut into 1” pieces)
  • 1 head of garlic (chopped)
  • 4 sprigs of rosemary (separated)
  • ½ tsp salt
  • ¼ tsp black pepper

Roast Chicken

  • 5 ½ lb whole chicken (giblets removed)
  • 2 ½ tsp salt (1/2 tsp for inside and 2 tsp for outside)
  • ¾ tsp pepper (1/4 tsp for inside and ½ tsp for outside)
  • 2 tbsp unsalted butter (melted)
  • 1 lemon (halved)


  1. Preheat the oven to 425°F.
  2. In a large bowl, season the potatoes, carrots, onions, half head of garlic, and 2 sprigs of rosemary with 1 tbsp of olive oil and ½ tsp of salt, and ¼ tsp black pepper.
  3. Remove the giblets from the chicken, use a paper towel to remove the extra moisture from both inside and outside, then place it inside a roast pan.
  4. Season the interior of the chicken with ½ tsp salt and ¼ black pepper, then it with 2 rosemary sprigs, the lemon halves, and the remaining garlic.
  5. Melt the butter and use it to brush the top and sides of the chicken, then season the remaining salt and black pepper.
  6. Bind the legs to each other and tuck the wings beneath the chicken. Spread the vegetable around the bird and roast for 80-90 minutes uncovered. Once the internal temperature of the thigh reaches 165°F it's finished.
  7. Transfer the roasted chicken and vegetables to a platter, cover with foil and rest for 15 minutes before serving.

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