I made a buttery, sweet, juicy, delicious Roasted Chicken with caramelized veggies. This is a delicious meal that lasts multiple days. Enjoy!
Prepping the chicken and veggies
Perfectly roasted chicken with vegetables at 165 degrees
Carved Roasted chicken with vegetables ready to serve
Roast Chicken with Vegetables
Author: Alexis Avila, A Day in the Bite
Recipe type: Chicken
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 4
I made a buttery, sweet, juicy, delicious Roasted Chicken with caramelized veggies. This is a delicious meal that last multiple days. Enjoy!
Ingredients
- 1 5lb roasting chicken
- Kosher salt
- Freshly ground black pepper
- ½ cup of white wine
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 Celery heart stalks cut into chunks
- 4 carrots cut into 2-inch chunks
- 10 small
- Olive Oil
Instructions
- Preheat the oven to 425 degrees F.
- Remove the chicken inside giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and celery in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- About an hour into the cooking process, take out chicken quickly, pour white wine on top of the vegetables, and put instantly put chicken back into oven.
- Roast the chicken for about a 1½ hours. Place a thermometer between the leg and the thigh without hitting the bone. The chicken is done when the thermometer reads 160-165 degrees.
- Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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