This guide provides a comprehensive recipe and timeline for a classic, comforting roast chicken dinner featuring crispy-skinned garlic butter chicken, roasted root vegetables, and a simple pan-sauce gravy.
🥘 Ingredients
The Chicken & Vegetables
Whole Chicken: 4-5 lbs (2-2.3 kg), giblets removed and patted dry.
Aromatics: 1 lemon (halved), 1 head of garlic (halved crosswise), 1 bunch fresh thyme or rosemary.
Vegetables: 1.5 lbs baby potatoes (halved), 3 large carrots (peeled and cut into chunks), 1 large red onion (wedged).
Oil: 2 tbsp olive oil (for the vegetables).
The Garlic Butter Rub
Butter: 1/2 cup (1 stick) unsalted butter, softened.
Garlic: 4 cloves, minced.
Herbs: 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme, chopped.
Seasoning: 1.5 tsp kosher salt, 1 tsp cracked black pepper, 1/2 tsp paprika.
🔪 Instructions
1. Preparation (20 Minutes)
Preheat: Set your oven to $425^{\circ}\text{F}$ ($220^{\circ}\text{C}$).
Make Garlic Butter: In a small bowl, mash the softened butter, minced garlic, herbs, salt, pepper, and paprika together until uniform.
Prep the Bird: Pat the chicken extremely dry with paper towels (this is the secret to crispy skin). Season the cavity with salt. Stuff with the lemon halves, the halved garlic head, and the herb bunch.
Butter the Chicken: Using your fingers, gently loosen the skin over the breast meat. Spread about 1/3 of the garlic butter under the skin. Rub the remaining butter all over the outside of the chicken. Truss the legs with kitchen twine if desired.
Prep Vegetables: Toss the potatoes, carrots, and onions with olive oil, salt, and pepper in the bottom of a large roasting pan.
2. Roasting (1 Hour 15 Minutes - 1 Hour 30 Minutes)
Initial Sear: Place the chicken on top of the vegetables (or on a rack set over them). Roast for 15 minutes at $425^{\circ}\text{F}$.
Lower Heat: Reduce oven temperature to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$). Continue roasting.
Baste: Every 30 minutes, quickly baste the chicken with the juices from the bottom of the pan.
Check Doneness: The chicken is done when an instant-read thermometer reaches $165^{\circ}\text{F}$ ($74^{\circ}\text{C}$) in the thickest part of the thigh (avoiding the bone).
3. Resting & Serving (15 Minutes)
Rest: Transfer the chicken to a carving board. Do not skip this. Let it rest for at least 15 minutes to allow juices to redistribute.
Crisp the Veggies: If the vegetables aren't browned enough, pop the roasting pan back into the oven while the chicken rests.
Carve: Carve the chicken into drumsticks, thighs, wings, and breast slices. Serve alongside the roasted vegetables and pan juices.
⏱️ The "Get it Done" Timeline
Time
Action
0:00
Preheat oven. Take butter and chicken out of the fridge.
0:15
Chop vegetables and prepare the garlic butter rub.
0:30
Prep and season the chicken; place in roasting pan.
0:45
Start Roasting ($425^{\circ}\text{F}$).
1:00
Drop oven temp to $375^{\circ}\text{F}$.
1:30
Baste the chicken; toss the vegetables in the pan juices.
2:00
Check internal temperature. Remove chicken if at $165^{\circ}\text{F}$.
2:05
Chicken rests. (Optional: make a quick gravy with pan drippings).
2:20
Carve and serve hot.
💡 Pro-Tips for Success
The Dry Skin Rule: If you have time, salt the chicken and leave it uncovered in the fridge for 4-24 hours before cooking. This "dry brine" results in the crispiest skin possible.
Crowded Pan: Don't overcrowd the vegetables. If they are in multiple layers, they will steam instead of roast. Use a larger pan if necessary.
Pan Sauce: While the chicken rests, pour the pan drippings into a small saucepan. Add a splash of white wine or chicken stock, simmer until reduced, and whisk in a teaspoon of cold butter for a rich "jus."
Reviewed by EL KATIBI MARIA
on
January 15, 2026
Rating:
No comments: