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Oven Roasted Whole Chicken with Aromatic Vegetables Recipe

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3.9 from 63 reviews

This Oven Roasted Whole Chicken recipe delivers a perfectly moist and flavorful bird with crispy skin. The chicken is seasoned with a fragrant blend of spices, roasted atop a bed of fresh vegetables for natural flavor, and finished with a crispy golden crust. Ideal for a comforting family dinner, the method locks in moisture for juicy meat and uses simple ingredients for a classic, satisfying meal.

  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 1 whole chicken (3 1/2-4 1/2 pounds / 1.6-2 kg), giblets removed
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 2 tablespoons olive oil (or melted butter for a richer version)

Aromatics and Vegetables

  • 1 lemon (halved)
  • 1 head of garlic (cut in half crosswise)
  • 1 small onion (quartered)
  • 3-4 carrots (cut into chunks)
  • 2-3 celery stalks (cut into chunks)

Instructions

  1. Prepare the chicken: Pat the chicken completely dry with paper towels to ensure crispy skin. Optionally, tie the legs together with kitchen twine and tuck the wings underneath for a neat appearance.
  2. Mix seasoning: In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme.
  3. Season the chicken: Rub the chicken thoroughly with olive oil or melted butter, then evenly coat with the seasoning mix, making sure to get under the wings and around the legs.
  4. Add aromatics to cavity: Place the lemon halves, garlic, and a few onion pieces inside the chicken cavity to impart moisture and subtle aromatic flavor from the inside out.
  5. Prepare the roasting base: Arrange the carrots, celery, and remaining onion pieces at the bottom of a Dutch oven to act as a natural roasting rack and flavor the drippings. Place the chicken breast-side up on top of the vegetables.
  6. Initial covered roasting: Cover the Dutch oven with its lid and roast the chicken at 375 °F (190 °C) for about 60 minutes. This gentle cooking under cover locks in moisture.
  7. Finish roasting uncovered: Remove the lid and continue roasting the chicken for another 30-45 minutes until the skin is golden and crispy and the internal temperature reaches 165 °F (74 °C) in the thickest part of the thigh. Optionally broil for 2-3 minutes at the end for extra crispiness, watching carefully.
  8. Rest the chicken: Let the chicken rest for 10-15 minutes before slicing to allow the juices to redistribute for optimal juiciness.
  9. Storage and reheating: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place pieces in a baking dish with a splash of broth and warm in a 300 °F (150 °C) oven until heated through.

Notes

  • Patting the chicken dry is essential for crispy skin.
  • Tying the legs and tucking wings under helps the chicken cook evenly and look polished.
  • Using a Dutch oven with a lid creates a moist cooking environment for juicy meat.
  • Vegetables under the chicken act as a natural rack and infuse flavor into drippings that can be used for gravy.
  • Always use a meat thermometer to ensure chicken reaches a safe internal temperature of 165 °F (74 °C).
  • Resting before carving helps retain juices and improves texture.
  • For extra crispy skin, broil carefully at the end but watch closely to prevent burning.
  • Leftover chicken can be refreshed in the oven with broth to keep it moist.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/oven-roasted-whole-chicken-with-aromatic-vegetables-recipe/