We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This roasted chicken recipe is simple yet packed with flavor. The olive oil ensures a crispy skin, while the combination of rosemary, garlic powder, and lemon adds a fragrant and zesty touch. The vegetables absorb the juices from the chicken, becoming tender and flavorful. If you can find air-chilled chicken, it takes this dish to the next level with extra crispy skin and tender meat. Perfect for a wholesome meal with minimal effort.
Want to keep this recipe for later? We can email it to you!
Preheat oven to 375 degrees.
Lay carrots, onions, and sweet potatoes in a baking pan or Dutch oven. Season with sea salt, black pepper, rosemary, garlic powder, and olive oil. Toss together until evenly coated.
Place the whole chicken on top of the vegetables. Season the chicken with the same ingredients as the vegetables and generously pour olive oil all over it. Massage to evenly coat the chicken.
Spritz lemon juice on top of the vegetables and chicken, then place the lemon into the cavity of the chicken.
Cook for 90 minutes at 375 degrees on the middle rack uncovered. Baste the chicken at the 1-hour mark.
Remove from oven and let the chicken sit for 20 minutes before carving.
Want to keep this recipe for later? We can email it to you!
Baking time will vary based on the weight of the chicken, approximately 20-22 minutes per pound at 375 degrees.
Air-chilled whole chicken results in crispier skin and more tender meat. If available, opt for this type of chicken.
Can I use different vegetables?
Yes, you can substitute or add vegetables like parsnips, celery, or squash based on your preference.
What is air-chilled chicken?
Air-chilled chicken is cooled using air rather than water, resulting in crispier skin and better flavor when roasted.
How do I know the chicken is fully cooked?
Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) in the thickest part of the chicken.
Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken pieces, but adjust the cooking time accordingly as they will cook faster.
Can I make this recipe in a slow cooker?
While this recipe is designed for the oven, you can adapt it for a slow cooker by reducing the liquid and cooking on low for 6-8 hours.
