Classic Roast Chicken Dinner (Printable Version)
Oven-roasted chicken with lemon, garlic, hearty potatoes, and carrots—perfect comfort for a cozy dinner.
# What You'll Need:
→ Poultry
01 -
1 whole chicken (1.6 to 1.8 kg), giblets removed
→ Fats
02 -
2 tablespoons olive oil or unsalted butter, softened
→ Aromatics
03 -
4 garlic cloves, minced
04 -
1 lemon, halved
05 -
1 onion, thickly sliced
→ Seasonings
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
08 -
1 teaspoon dried thyme or rosemary
→ Vegetables
09 -
4 carrots, cut into large chunks
10 -
4 potatoes, quartered
→ Herbs (Optional)
11 -
Fresh parsley or thyme, to garnish
# Steps To Follow:
01 -
Set oven temperature to 200°C and allow to preheat fully.
02 -
Pat chicken dry with paper towels. Coat skin thoroughly with olive oil or softened butter. Season outside and cavity generously with salt, black pepper, and dried thyme or rosemary. Add lemon halves and a portion of the garlic into the cavity.
03 -
Place carrots, potatoes, and onion slices in a large roasting pan. Drizzle with a small amount of olive oil and season lightly with salt and pepper. Toss to distribute evenly.
04 -
Arrange chicken breast-side up on top of the vegetables or on a rack above them inside the roasting pan.
05 -
Roast in preheated oven for approximately 75 minutes, or until the thickest part of the thigh reaches 74°C and juices run clear.
06 -
Transfer chicken to a cutting board and rest for 10 minutes to retain juices before carving.
07 -
Carve the rested chicken and serve alongside roasted vegetables and pan juices. Garnish with fresh herbs if desired.
# Notes and Tips:
01 -
For crispier skin, ensure the chicken is completely dry before applying fat and seasoning.