Crispy Roast Chicken with Fingerling Potatoes and Carrots
Ingredients
- 1 whole chicken 4 to 4½ pounds
- 1½ pounds fingerling potatoes halved lengthwise
- 4 large carrots peeled and cut into 2-inch pieces
- 1 large yellow onion sliced into thick wedges with layers separated
- 3 tbsp Olive oil divided
- 2 tbsp unsalted butter softened
- 2 tsp kosher salt divided
- 1 tsp freshly ground black pepper divided
- 1 tsp garlic powder
- 1 tsp paprika optional
- 3-4 sprigs fresh thyme or rosemary
- 1 lemon quartered
Instructions
- Preheat the oven to 425°F.
- Toss the potatoes, carrots, and onion with 1½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly in a roasting pan.
- Pat the chicken dry and place it breast-side up on a rack set over the vegetables.
- Mix the remaining olive oil with the softened butter and brush it evenly over the chicken. Season with the remaining salt, pepper, garlic powder, and paprika. Stuff the cavity with the lemon and herbs.
- Roast for 1 hour and 15 minutes, rotating the pan halfway through, until the internal temperature reaches 165°F.
- Let the chicken rest for 15 minutes before carving. Toss the vegetables in the pan drippings and serve.
Servings: 6