If there’s one thing everyone should know how to do in the kitchen, it’s roast a whole chicken! Don’t worry, it’s not nearly as time consuming as roasting a whole turkey!
Store-bought rotisserie chickens are lifesavers when you’re in a pinch because they’re perfect to pick apart for sandwiches, salads and soups, but there’s nothing quite like the tender juiciness of a whole chicken roasted in your own oven. So, if you have the time, (an hour and a half is really all you need!), make it yourself.
This particular whole chicken from @ChefBillyParisi is flavored with an herby paste and roasted in the oven atop starchy red and gold potatoes, carrots and onions, creating a hearty one-pan meal that’s ideal for any wintery day.
Enjoy it around the table fresh out of the oven, then reserve the leftovers to use just like you would a rotisserie chicken!
Garlic and Rosemary Whole Roasted Chicken
Serves 4
Ingredients
1 lb. baby red potatoes
1 lb. baby Yukon gold potatoes
5 carrots, peeled and cut into 2-inch pieces
1 yellow onion, peeled and large diced
6 Tbsp. Heinen’s olive oil
3 Tbsp. fresh parsley, finely minced
1 Tbsp. fresh rosemary, finely minced
5 garlic cloves, finely minced
Zest and juice of 1 lemon
1 Gerber’s CARE Certified whole chicken
Salt and pepper, to taste
Instructions
1. Preheat the oven to 400°F.
2. In a 13×9 roasting pan, mix the potatoes, carrots, onion, 2 Tbsp. of olive oil, salt and pepper until combined. Set aside.
3. In a medium-size bowl, mix the parsley, rosemary, garlic, lemon zest, lemon juice, remaining 4 Tbsp. of olive oil, salt and pepper to make an herb paste. Set aside.
4. Add the chicken to a large bowl and coat it in ¾ of the herb paste, salt and pepper on all sides.
5. Place the chicken onto the vegetables in the roasting pan and bake at 400°F for 75-80 minutes or until it reaches an internal temperature of 165°F in the thickest part of the thigh meat.
6. Remove from the oven and drizzle on remaining ¼ of the herb paste. Serve.
