American · Dinner

Roast Chicken + Veg

Whole roast chicken, sheet-pan potatoes and carrots and jus.

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Roast Chicken + Veg, plated, photographed from above.
Prep
20 min
Cook
75 min
Makes
6 servings
Skill
Comfortable
Heat
Mild, adjustable
Halal Contains dairy
Maui says

Dry the bird like your dinner depends on it - because it does. Paper towels, in and out, get it bone-dry. Wet skin steams, dry skin crisps. The salt-an-hour-ahead trick is even better if you have time.

Ingredients

Everything below makes 6 servings.

  • 4 lbwhole chickenpatted very dry inside and out
  • 1½ lbyukon gold potatoeshalved (or quartered if large)
  • 6carrotscut into 2-inch chunks
  • 1 largeyellow onioncut into wedges
  • 1lemonhalved
  • 1garlic headhalved horizontally
  • 4 tbspunsalted buttersoftened
  • 3 sprigsfresh rosemary
  • 6 sprigsfresh thyme
  • 3 tbspolive oil
  • 2½ tspkosher salt
  • 1 tspblack pepper

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 933calories
  • 61gprotein
  • 36gcarbs
  • 61gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Preheat oven to 425°F.
  2. Pat chicken bone-dry inside and out. Halve potatoes, chunk carrots, wedge onion, halve lemon and garlic head.
  3. If you have time, salt the chicken 1 hour ahead (or overnight in fridge uncovered) for crispier skin.
1

Butter and season chicken

Massage softened butter all over the chicken (and under the breast skin if you can - slide fingers between). Sprinkle salt and pepper all over. Stuff the cavity with lemon halves, garlic halves, 1 rosemary sprig, 3 thyme sprigs.

5 min · hands on
2

Bed of veg

Toss potatoes, carrots, onion with olive oil and salt and remaining thyme and rosemary on the sheet pan. Spread out and make a bare spot in the middle for the chicken.

5 min · hands on
3

Roast

Place chicken breast-up in the cleared center. Roast at 425°F for 65-75 min, stirring veg around the chicken at the 30-min mark. Chicken is done when thigh reads 175°F.

70 min · hands off
4

Rest

Transfer chicken to a board, tent loosely with foil, rest 15 min. Stir the veg one more time in the residual heat. The rest is non-negotiable - slice now and you'll lose all the juices.

15 min · hands off
5

Carve and plate

Carve the chicken: legs first, then breasts off the bone, slice. Squeeze the roasted lemon over everything. Plate with the veg and pan jus.

5 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of whole 4-lb chicken Spatchcocked chicken (faster)

Cut out backbone, press flat - cooks in 50 min instead of 75. Saves about 25 minutes.

Instead of potatoes and carrots roasted together With mashed potatoes (gravy required)

Skip the roasted veg; make mashed potatoes separately. Adds about 25 minutes.

Dairy free Olive oil for unsalted butter

Use in place of the butter; brush over skin before roasting.

What keeps

Carved chicken keeps 4 days. Reheat slices covered at 325°F for 12 min.

Save the carcass for stock. Veg reheat best on a sheet pan at 400°F for 8 min.

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