Classic Roast Chicken Dinner (Printable)

Juicy roast chicken paired with savory roasted vegetables for a classic comfort meal.

# What You Need:

→ Chicken

01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
02 - 2 tablespoons olive oil
03 - 1 lemon, halved
04 - 4 garlic cloves, smashed
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 2 teaspoons dried thyme or 4 sprigs fresh thyme
08 - 2 teaspoons dried rosemary or 4 sprigs fresh rosemary

→ Vegetables

09 - 4 medium carrots, peeled and cut into 2-inch pieces
10 - 4 medium potatoes, cut into quarters
11 - 2 medium onions, peeled and quartered
12 - 2 celery stalks, cut into 2-inch pieces

→ Optional

13 - ½ cup dry white wine or chicken broth

# How-To Steps:

01 - Set the oven temperature to 400°F.
02 - Pat the chicken dry with paper towels. Rub olive oil over the skin, then season both inside and outside with salt, black pepper, thyme, and rosemary.
03 - Place the lemon halves and smashed garlic cloves inside the chicken cavity.
04 - Place carrots, potatoes, onions, and celery evenly in a large roasting pan. Position the chicken breast-side up atop the vegetables.
05 - Pour white wine or chicken broth over the vegetables for enhanced flavor and moisture.
06 - Cook uncovered for 1 hour and 20 minutes, or until the juices run clear and a thermometer inserted into the thickest thigh registers 165°F.
07 - Allow the chicken to rest for 10 minutes before carving. Serve with roasted vegetables and collected pan juices.

# Helpful Tips:

01 -
  • One pan, minimal cleanup, and you get perfectly tender chicken with caramelized vegetables that taste like they were cooked in chicken fat and time.
  • It looks impressive on the table but requires almost no skill, which means you can relax while it roasts instead of stress-cooking at the stove.
  • The smell alone will have everyone asking what's for dinner before you even plate it.
02 -
  • A meat thermometer changes everything; it removes the guessing and means you'll never serve undercooked or dried-out chicken again.
  • Resting the chicken isn't optional nicety—it's the difference between juicy meat and dry meat, so set a timer and actually wait those 10 minutes.
03 -
  • Room-temperature chicken roasts more evenly, so pull it from the fridge 20 minutes before the oven goes on and you'll taste the difference in every bite.
  • If your skin isn't as crispy as you'd like, bump the oven to 220°C (425°F) for the last 15 minutes, but watch carefully so nothing burns.

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