If you are looking for a family style festive meal, this one pot option is sure to please everyone. Seasoned with fresh rosemary, this oven-roasted chicken and medley of vegetables is perfect for a family dinner.
Oven-Roasted Chicken
Servings: 6 Servings
Ingredients
- 1 (4-5 pound) whole chicken
- 6 Tbs butter softened
- 3 cloves garlic minced
- 3 sprigs fresh rosemary
- 1/4 tsp pepper
- 1 tsp salt
- 2 medium onions
- 1 medium sweet potato (~1 pound) peeled and diced
- 1 pound golden potatoes peeled and diced
- 2 medium carrots peeled and sliced on the bias
Instructions
- Preheat the oven to 475 ℉.
- In a small bowl, mix butter, chopped rosemary, salt, pepper, and garlic together and set aside.
- In the bottom of a Dutch oven, place sliced onions, potatoes, and carrots. Salt and pepper the vegetables well.
- Clean the neck and giblets out of the chicken. Pat dry with paper towels. Use twine to tie the legs together.
- Season the cavity generously with salt and pepper.
- Use your hands to slather the butter mixture under the breast skin and all over the chicken.
- Place in Dutch oven on top of sliced vegetables.
- Roast in the oven uncovered for 15 minutes. Reduce the temperature to 350 ℉ and continue cooking uncovered. Approximately 20 minutes per pound or until the internal temperature reaches 165 ℉.
- Remove from the oven and allow the chicken to rest for about 10 minutes before carving.
- Carve the chicken and serve.
Notes
It is important to make sure the chicken is completely thawed.
Did you make this recipe?
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Oven-roasted chicken is a timeless classic that is sure to impress. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious dessert to pair with this meal, check out my Lady Mae Cake recipe here.
