My Best Roast Chicken with Extras

Elevate your dinner repertoire with "My Best Roast Chicken with Extras," the ultimate recipe for juicy, golden-brown roast chicken paired with perfectly caramelized vegetables. Featuring a whole chicken rubbed with a savory blend of paprika, garlic powder, and olive oil, this dish bursts with flavor thanks to a cavity stuffed with lemon, fresh rosemary, and whole garlic. Roasted alongside hearty carrots, potatoes, and onion, and infused with the rich essence of chicken broth, this meal is both comforting and impressive. Ideal for Sunday dinners or festive gatherings, it's easy to master with just 20 minutes of prep and 90 minutes of roasting. Serve this crowd-pleaser with the vibrant pan juices for a dinner experience that’s truly unforgettable. Perfect keywords: roast chicken recipe, easy roast chicken, roasted vegetables, flavorful chicken dinner.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 Whole chicken
• 2 tablespoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 Lemon
• 1 Garlic, whole bulb
• 3 sprigs Fresh rosemary
• 4 medium Carrots
• 4 medium Potatoes
• 1 large Yellow onion
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the chicken from its packaging, pat it dry with paper towels, and place it on a clean cutting board.

Step 3

Generously season the outside and cavity of the chicken with salt, black pepper, paprika, and garlic powder. Drizzle with olive oil and rub it into the skin.

Step 4

Cut the lemon in half and stuff it into the chicken cavity along with the garlic bulb (cut in half horizontally) and rosemary sprigs.

Step 5

Tie the legs of the chicken together with kitchen twine and tuck the wings under the body. Place the chicken breast-side up in a large roasting pan.

Step 6

Peel and chop the carrots, potatoes, and onion into large chunks. Arrange them around the chicken in the pan.

Step 7

Pour the chicken broth into the base of the pan to prevent the vegetables from burning and to create a flavorful base for gravy.

Step 8

Roast the chicken in the preheated oven for 60-70 minutes, basting it with pan juices every 20 minutes. If the skin begins to brown too quickly, tent the chicken loosely with aluminum foil.

Step 9

Check the doneness by inserting an instant-read thermometer into the thickest part of the chicken thigh without touching the bone. The internal temperature should read 165°F (74°C).

Step 10

Remove the pan from the oven and let the chicken rest for 15 minutes. This allows the juices to redistribute within the meat.

Step 11

Carve the chicken and serve with the roasted vegetables and pan juices.

Nutrition Facts

Serving size	3071.7 grams (3071.7g)

Amount per serving	% Daily Value*
Calories	1573

Total Fat 42.20g	54%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 3.00g
Cholesterol 105mg	35%
Sodium 15120mg	657%
Total Carbohydrate 253.60g	92%
Dietary Fiber 33.30g	119%
Total Sugars 31.70g
Protein 62.00g	124%

Vitamin D 0IU	0%
Calcium 494mg	38%
Iron 15mg	86%
Potassium 6458mg	137%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.1%

Protein: 15.1%

Carbs: 61.8%