Roasted Chicken and Veggies

Hey, everybody! today I'm going to teach you how to make a roast chicken. This is so much better than a store-bought rotisserie chicken. The flavor is incredible, and it's so, so juicy. Let's get started!

Ingredients
Vegetables:
2 large carrots, cut into 1-inch pieces
6 Yukon gold or red potatoes, quartered (or cut into 6 pieces if larger)
1 medium onion, coarsely chopped
1 whole head of garlic, halved
2 sprigs of fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Chicken:
1 whole chicken (about 5 and 1/2 pounds)
1 lemon, halved
2 sprigs of fresh rosemary
2 tablespoons unsalted butter, melted
2 teaspoons salt
1/2 teaspoon black pepper

Instructions
Prep Vegetables:
Preheat your oven to 425°F (220°C).
Place the carrots, potatoes, onion, and half of the garlic head into a large mixing bowl. Add the fresh rosemary, olive oil, salt, and pepper. Toss to coat and set aside.

Prepare Chicken:
Make sure the chicken is fully thawed if it was frozen. Remove the gizzards from the cavity and pat the chicken dry with paper towels.
Season the inside of the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Stuff the chicken with the lemon halves, the remaining garlic half, and the fresh rosemary.

Season Chicken:
Place the chicken breast-side up in a roasting pan. Brush it all over with the melted butter.
Season the chicken all over with 2 teaspoons of salt and 1/2 teaspoon of black pepper, ensuring even coverage.

Add Vegetables:
Spread the prepared vegetables evenly around the chicken in the roasting pan.

Roast Chicken:
If you have kitchen string, tie the legs together for a neat presentation. Insert an oven-safe thermometer into the deepest part of the chicken thigh or breast.
Place the roasting pan in the lower third of the preheated oven. Roast for 80-90 minutes.
If the chicken breast starts to brown too much, cover it with a foil shield.
The chicken is done when the internal temperature reaches 165°F (74°C) or the juices run clear when cut into the thigh.

Rest and Serve:
Remove the chicken from the oven and transfer it to a serving platter. Let it rest for 15 minutes to retain its juices.
Arrange the roasted vegetables around the chicken for a beautiful presentation.
Your kitchen is going to smell amazing, and you'll be tempted to dig in right away, but trust me, letting the chicken rest makes it even juicier.

Conclusion :
Enjoy this flavorful, juicy roasted chicken and the delicious veggies that soak up all those amazing juices. Perfect for any family dinner, Thanksgiving, or friendsgiving. My family loves this, and I know yours will too! Don't forget to like and comment.
Happy cooking!

Created by : Natashas Kitchen