| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 1 whole chicken, 4 pounds, washed and patted dry
- 2 cloves garlic
- Salt
- Pepper
- Fresh herbs: tarragon, rosemary or thyme
- 6 tablespoons butter
- 1 onion, peeled and halved
- 3 parsnips, peeled and chopped into 3-inch pieces
- 3 carrots, peeled and chopped into 3-inch pieces
- 3 potatoes, quartered
- 2 tablespoons olive oil
- Splash white wine
- 1 cup chicken stock
- Chopped fresh herbs
- Salt
- Pepper
Instructions
- Preheat oven to 425 degrees. Remove giblet bag from chicken’s cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done. Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1166 |
| Total Fat | 72 g |
| Saturated Fat | 25 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 12 g |
| Sugar | 11 g |
| Protein | 66 g |
| Cholesterol | 279 mg |
| Sodium | 2149 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1166 |
| Total Fat | 72 g |
| Saturated Fat | 25 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 12 g |
| Sugar | 11 g |
| Protein | 66 g |
| Cholesterol | 279 mg |
| Sodium | 2149 mg |
Reviews
Wow, delicious. I did add a few other spices and stuffed it with citrus, but excellent.
I believe this was THE recipe that changed my life on the original Food Network television show ‘How To Boil Water” that aired over 20 years ago. It is the best recipe for roasted chicken that I have ever made. The ingredients and technique are so simple that anyone can make it. The results are fantastic!
Easy and delicious
I tweaked a few things but it was fantastic overall. I used fingerling potatoes of multiple colors and I added some portabello mushrooms. The potatoes needed extra cooking time. Next time I will put them in when I put the chicken in the oven.
I roast chickens frequently and was intrigued by this recipe, so tried it out. I am not a fan.
1 The cook temperature ordering is backwards and too high. 30 mins on 425 is going to fill your house up with smoke, a very unpleasant experience, especially the scrambling for stools high enough to reach your smoke detectors. A better bet is starting lower for longer, 375 or 400 for the first part, and then just going up to 425 for the last 10-15 mins to get the crispy skin you’re looking for.
2 The insides were not fully cooked. The fact that the onion stuffed inside was still mostly raw is a bad sign. Again, lower temperature for longer is a much safer bet, especially since we’re talking about chicken and being fully cooked is key. Should go a full hour on 375 to 400, or 1.5 to 2 hrs on 350.
3 Gravy needs a thickener. Add 2 Tbsp corn starch or flour before adding liquid.
Great baked chicken recipe. The chicken was suprisingly moist. I cooked 15 minutes longer than requested. Veggies were great with the chicken broth and butter!!!
Will use again.
This was wonderful. I just cooked the chicken without the root veggies and I didn’t baste it at all, but the meat was juicy and the skin crisp and delicious. Even my son, who doesn’t like chicken on the bone (rational…I don’t thin so, said it was great and had seconds.
extremely tasty!!!!! it was the perfect christmas dinner and the leftovers became a simple yellow curry. i used fennel, sweet potatoes and onions for my vegetable mix. by time the bird had rested and was ready for carving, i had lost patience and didn’t want to attempt making the gravy!
Thanks for sharing this recipe. Simply put it was awesome!
this came out great im 18 and not too suave in the kitchen but this was very easy to make