Herb-Infused Sunday Roast Chicken with Rustic Vegetables
This herb-infused roast chicken is not only deliciously moist but also beautifully aromatic, making it the perfect centerpiece for your Sunday dinner table. The combination of tender roasted potatoes and sweet red onion enhances the savory flavors of the chicken, creating a delightful meal that will impress your family and friends. With its simple preparation and wholesome ingredients, this dish embodies comfort food at its finest. Serve it with your favorite sides for a complete and satisfying feast.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Oven-stuffer roasting chicken
1 (7-8 lb, cleaned and patted dry)
Red onion
1 large (roughly chopped into 1-inch pieces)
Red potatoes
8 medium (quartered)
Ground rosemary
2 tablespoons
Onion powder
1 tablespoon
Butter
1 tablespoon (softened)
Olive oil
1/4 cup
Salt
to taste
Pepper
to taste
Instructions
1
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
2
Thoroughly clean the chicken cavity under cold running water, removing any giblets, and pat dry with paper towels.
3
Place the chicken breast side up in a large roasting pan.
4
Stuff half of the roughly chopped red onion inside the cavity of the chicken for added flavor, and place the remaining onion around the chicken as a flavorful bed.
5
Add the quartered red potatoes to the pan, surrounding the chicken with the rustic vegetable mix.
6
Drizzle olive oil generously over the chicken and vegetables, ensuring even coverage.
7
Season the entire dish with ground rosemary, onion powder, salt, and pepper, adjusting to taste.
8
Gently rub the herbs and seasonings all over the chicken, ensuring to get some seasoning under the skin on the breast for maximum flavor.
9
Cover the pan with aluminum foil and bake the chicken for approximately 2 hours for a 7-8 lb chicken.
10
After 2 hours, remove the foil and rub softened butter over the skin of the chicken.
11
Continue to roast uncovered for an additional 30 minutes, or until the chicken’s internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius) and the skin is golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a 7-8 lb oven-stuffer roasting chicken.
What vegetables are cooked with the chicken?
The recipe includes one large red onion and eight medium red potatoes.
How should I prepare the chicken cavity?
Thoroughly clean the cavity under cold running water, remove any giblets, and pat it dry with paper towels.
What is the initial oven temperature for this roast?
The oven should be preheated to 300 degrees Fahrenheit (150 degrees Celsius).
How should the red onion be chopped?
The onion should be roughly chopped into 1-inch pieces.
Where do I place the chopped red onion?
Stuff half of the onion inside the chicken cavity and place the remaining half around the chicken in the pan.
How should the red potatoes be prepared?
The red potatoes should be quartered before being added to the roasting pan.
What oil is used for drizzling?
The recipe calls for 1/4 cup of olive oil to be drizzled over the chicken and vegetables.
What specific herbs and spices are used for seasoning?
The seasonings include ground rosemary, onion powder, salt, and pepper.
Where should I apply the seasonings on the chicken?
Rub the seasonings all over the chicken, including under the skin on the breast for maximum flavor.
Should the roasting pan be covered during baking?
Yes, cover the pan with aluminum foil for the first 2 hours of baking.
How long does the chicken bake while covered?
It should bake covered for approximately 2 hours for a 7-8 lb chicken.
What do I do after the first 2 hours of roasting?
Remove the aluminum foil and rub softened butter over the skin of the chicken.
How much butter is used for the skin?
Use 1 tablespoon of softened butter to rub over the skin.
How long do I roast the chicken uncovered?
Roast uncovered for an additional 30 minutes after applying the butter.
What is the safe internal temperature for the cooked chicken?
The chicken is done when the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius).
What should the skin look like when finished?
The skin should be golden brown at the end of the roasting process.
How much ground rosemary is required?
The recipe uses 2 tablespoons of ground rosemary.
How much onion powder is required?
The recipe uses 1 tablespoon of onion powder.
Is this dish considered a one-pan meal?
Yes, the chicken and rustic vegetables are all cooked together in one large roasting pan.
Can I adjust the salt and pepper?
Yes, salt and pepper should be added to taste.
What makes this chicken aromatic?
The infusion of ground rosemary, onion powder, and fresh red onions creates a beautifully aromatic dish.
Should the chicken be breast side up or down?
The chicken should be placed breast side up in the roasting pan.
Why is the chicken patted dry?
Patting the chicken dry ensures the olive oil and seasonings adhere properly to the skin.
Does the recipe provide nutritional information like calories or fat?
No, the current recipe data does not specify calories, fat, or other nutritional macros.
How many ingredients are in this recipe?
There are 9 ingredients in total, including seasonings.
What tags are associated with this recipe?
Tags include roast chicken, sunday dinner, herb-infused, comfort food, family recipe, easy dinner, and one-pan meal.
Is this recipe suitable for a Sunday dinner?
Yes, it is specifically described as a perfect centerpiece for a Sunday dinner table.
What size roasting pan is recommended?
A large roasting pan is recommended to fit the 7-8 lb chicken and the surrounding vegetables.
Are there any specific serving suggestions?
The recipe suggests serving it with your favorite sides for a complete and satisfying feast.