Easy Roast Chicken & Vegetables
This low-prep recipe is a one pan feast! No special tools or knowledge required. Minimal prep, moderate bake time, yields maximum deliciousness!
Equipment
- Small Roasting Pan
- Chef's Knife
Ingredients
Roast Chicken Ingredients
- 1 Chicken, Whole (Fryer) 3-5 lbs
- 2 tbsp Onion Powder
- 1.5 tbsp Flaky Sea Salt
- 1.5 tbsp Cracked Black Pepper
- 2 stalks Celery leafy tops removed
- 1/2 cup Butter, Salted divided into 8, tbsp pieces
Roast Vegetables Ingredients (Optional)
- 2 Red Potatoes
- 1 cup Baby Carrots
- 3 tbsp Water
- 3 tbsp Olive Oil
- 1/2 tbsp Flaky Sea Salt
- 1/2 tbsp Cracked Black Pepper
- 2 pinches Thyme (Dried, Crushed)
Instructions
Roast Chicken Preparation
- Preheat oven to 350 degrees F (175 degrees C)
- Remove packaging from whole fryer chicken
- Remove neck and giblets (if cavity includes them)
- Rinse with cool tap water
- Pat dry with paper towels
- Trim top and bottom of celery stalks
- Cut stalks into 2 inch long pieces, then halve each lengthwise
- Sprinkle 1 tbsp onion powder, 1/2 tbsp salt, 1/2 tbsp pepper into chicken cavity
- Place 4 of 8 butter pats inside chicken cavity
- Place 1/2 celery stalk pieces inside chicken cavity
- Place chicken in roasting pan, breast side up
- Sprinkle 1 tbsp onion powder, 1 tbsp salt, 1 tbsp pepper on outside of chicken, then gently rub into skin
- Place 1 remaining pat of butter in each corner of roasting pan
Roast Vegetables
- Rinse potatoes, removing any blemishes
- Quarter potatoes into wedges
- Scatter potatoes around chicken
- Scatter baby carrots around chicken
- Evenly distribute water atop veggies
- Drizzle veggies with olive oil
- Sprinkle veggies with salt, pepper, and thyme
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