Winner winner chicken dinner. Bonnie, our graphic designer and kitchen doyenne, shares her recipe for roast chicken dinner with vegetables that you’ve got to try. It’s super simple and super delicious. Plus, you can use leftovers for a savory soup the next day. Pro tip: for tender and juicy chicken breasts, roast the chicken breast-side down. Thanks, Bonnie!
- 1 (5-6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 bunch fresh thyme or rosemary
- 1 lemon, halved
- 2 head garlic, cut in half crosswise
- 2 tbsp (1/4 stick) butter, melted
- Vegetables to roast, whatever you have on hand, i.e. carrots, potatoes, onions, ect.
- Olive oil
- White Ramekin (RAM2RDB)
- Sheet Pan (913A)
- Pepper Mill (PM1912)
- Oil & Vinegar Glass Bottle (600)
- Heat oven to 425° F.
- Remove the chicken giblets and rinse the chicken.
- Stuff the cavity with thyme/rosemary, both halves of lemon, and garlic.
- Brush the outside of the chicken with butter, and sprinkle with salt and pepper.
- Tie legs together with kitchen string and tuck wing tips under the body of the chicken.
- Place vegetables in a roasting pan. Toss with salt, pepper, sprigs of thyme/rosemary, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear.
- Cover with aluminum foil and let rest for about 20 minutes.
- Slice the chicken onto a platter and serve it with the vegetables.
White Ramekin (RAM2RDB)
Sheet Pan (913A)
Oil & Vinegar Glass Bottle (600)