Roast Chicken with Vegetables and Potatoes

Name: Roast Chicken with Vegetables and Potatoes
Prep time: 15 min
Total time: 2 h 5 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 4 pounds); Kosher salt and freshly ground pepper; 6 small carrots, peeled and halved lengthwise; 3 shallots, peeled and halved lengthwise; 1 1/2 pounds fingerling potatoes, halved lengthwise; 1 lemon, halved; 3 tablespoons extra-virgin olive oil; 1/4 cup fresh parsley leaves

Recipe photo courtesy of Marcus Nilsson

Nothing hits the spot quite like a simple roast chicken. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate for a special Sunday roast any time of year.

Source: Martha Stewart Living, September 2019

2 hours 5 mins 15 mins 4

Total Time Prep Servings

Ingredients

1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1 1/2 pounds fingerling potatoes, halved lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves

Directions

1.
Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
2.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
3.
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

Cook's Notes

Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour