Herb-Infused Roast Chicken with Root Vegetables
This succulent roast chicken recipe is an effortless way to create a comforting family meal. Infused with a blend of aromatic herbs and spices, this dish is all about maximizing flavor while keeping things simple. Roasting the chicken with seasonal root vegetables not only elevates the taste but also turns them into a delicious side. Perfect for a Sunday dinner or any occasion when you want something hearty yet easy to prepare. Adjust the quantity of vegetables based on the size of your chicken, and don’t forget to savor the flavorful pan juices!
N/A
Servings
188
Calories
10
Ingredients
Ingredients
Roasting chicken
1 ((4-5 lb))
Salt
1/2 (teaspoon)
Black pepper
1/2 (teaspoon)
Paprika
1/2 (teaspoon)
Onion
1 (small, trimmed and quartered)
Celery
1 (stalk, cut into 3-inch pieces)
Carrot
1 (cut into 3-inch pieces)
Garlic
1 (clove)
Bay leaf
1
Cooking spray
as needed
Instructions
1
Preheat your oven to 400°F (200°C).
2
Remove the giblets and any innards from the chicken; discard them. Rinse the chicken thoroughly under cold running water and then pat it dry with paper towels. Trim away any excess fat, if necessary.
3
In a small mixing bowl, combine the salt, black pepper, and paprika. Rub this seasoning mixture evenly over the chicken, including inside the cavity for deeper flavor.
4
Stuff the chicken's cavity with the quartered onion, celery stalk, carrot pieces, garlic clove, and bay leaf. For a more secure roast, tie the chicken legs together with kitchen twine. Optionally, tuck the wing tips under the body of the chicken.
5
Place the seasoned chicken, breast side up, on a broiler pan or a rack set inside a roasting pan that has been coated with cooking spray to prevent sticking.
6
Roast the chicken in the preheated oven for approximately 1 hour. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 180°F (82°C).
7
Once done, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for about 10 minutes to allow the juices to redistribute.
8
Carefully remove the stuffed vegetables from the chicken cavity and discard them before carving the chicken.
Nutrition Information
10
Fat
4
Carbs
19
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Herb-Infused Roast Chicken with Root Vegetables.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
How do I prepare the chicken before seasoning?
Remove giblets, rinse the chicken under cold water, pat it dry with paper towels, and trim excess fat.
What seasonings are used for the rub?
The rub consists of a mixture of salt, black pepper, and paprika.
What vegetables are used to stuff the chicken cavity?
The cavity is stuffed with a quartered onion, a celery stalk, carrot pieces, a garlic clove, and a bay leaf.
Should I tie the chicken legs together?
Yes, tying the legs with kitchen twine is recommended for a more secure roast.
What type of pan should be used for roasting?
Use a broiler pan or a rack set inside a roasting pan.
How long does the chicken need to roast?
The chicken should roast for approximately 1 hour.
What is the target internal temperature for the chicken?
The thickest part of the thigh should read 180°F (82°C) on a meat thermometer.
How long should the chicken rest after roasting?
It should rest for about 10 minutes covered loosely with aluminum foil.
What do I do with the vegetables from the cavity after roasting?
Carefully remove and discard the stuffed vegetables before carving the chicken.
How many calories are in a serving?
There are 188 calories per serving.
What is the protein content of this dish?
Each serving contains 19 grams of protein.
How much fat is in this roast chicken recipe?
There are 10 grams of fat per serving.
What is the carbohydrate count for this recipe?
There are 4 grams of carbohydrates per serving.
What size roasting chicken is required?
A roasting chicken weighing 4-5 lbs is recommended.
Do I need to use cooking spray?
Yes, use cooking spray on the pan or rack to prevent the chicken from sticking.
Where should the wing tips be placed?
Optionally, you can tuck the wing tips under the body of the chicken.
Should the chicken be roasted breast side up or down?
The chicken should be placed breast side up on the roasting rack.
Is this recipe suitable for a family dinner?
Yes, it is described as a comforting, family-friendly meal perfect for Sunday dinner.
Can I adjust the quantity of root vegetables?
Yes, you can adjust the quantity based on the size of your chicken.
What should I do with the pan juices?
The recipe suggests savoring the flavorful pan juices after roasting.
What aromatics are used in this recipe?
The aromatics include garlic, onion, celery, carrots, and a bay leaf.
How do I ensure the seasoning is flavorful?
Rub the seasoning mixture evenly over the chicken and inside the cavity.
Is this recipe considered easy to prepare?
Yes, it is described as an effortless and simple way to create a hearty meal.
What category does this recipe fall into?
It is categorized as a roast chicken and a one-pan meal.
Are there any specific tags for this recipe?
Tags include herb-infused, comfort food, easy dinner, and weekend meal.
What should I use to check if the chicken is done?
A meat thermometer inserted into the thickest part of the thigh is the best method.
Why should the chicken rest after cooking?
Resting allows the juices to redistribute, making the meat more succulent.
What is the preparation for the onion?
One small onion should be trimmed and quartered.