Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 4 medium-sized potatoes, peeled and cut into chunks
- 4 medium-sized carrots, peeled and cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the chicken under cold water and pat it dry with paper towels. Season the chicken inside and out with salt and pepper.
3. In a roasting pan, place the chicken breast-side up.
4. In a bowl, mix the potatoes, carrots, onion, garlic, olive oil, thyme, rosemary, salt, and pepper.
5. Spread the vegetable mixture around the chicken in the roasting pan.
6. Roast the chicken and vegetables in the oven for 1 hour and 30 minutes or until the internal temperature of the chicken reaches 165°F.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving.
8. Serve the roasted chicken with the vegetables on a platter.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- You can use sweet potatoes instead of regular potatoes.
- You can use parsnips instead of carrots.
Variations:
- You can add other vegetables such as Brussels sprouts or butternut squash.
- You can use fresh herbs instead of dried herbs.
Tips and tricks:
- To ensure that the chicken is cooked evenly, truss the chicken by tying the legs together with kitchen twine.
- Baste the chicken with the juices in the roasting pan every 30 minutes to keep it moist.
- To make the skin crispy, brush the chicken with melted butter before roasting.
Storage instructions:
- Store the leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken and vegetables, place them in a baking dish and cover with foil. Bake in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the roasted chicken and vegetables on a platter garnished with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve the roasted chicken with a side salad or steamed green beans.
Suggested side dishes:
- Side salad
- Steamed green beans
Troubleshooting advice:
- If the chicken is not cooked through, continue roasting it until the internal temperature reaches 165°F.
- If the vegetables are not cooked through, remove the chicken from the roasting pan and continue roasting the vegetables until tender.
Food safety advice:
- Always use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Roasted chicken with potatoes and carrots is a classic dish that has been enjoyed for generations.
Flavor profiles:
- The roasted chicken is savory and juicy, while the potatoes and carrots are sweet and earthy.
Serving suggestions:
- Serve the roasted chicken and vegetables with a glass of red wine for a delicious and satisfying meal.
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