I make roast chicken all year round, but I especially love to make it during Fall and Winter. Few things in life are more comforting than roast chicken. I made this recipe recently for my in-laws and my Mother-in-law (who is the most AMAZING chef) was still raving about the potatoes days later. The veggies just cook in the chicken fat and become so delicious and flavorful. I love to serve this with a simple garden salad.
- 1 whole chicken (4 – 6 lbs)
- 2 lbs gold potatoes, cut into 1 inch cubes
- 2 yellow onions, sliced
- 6 carrots, cut into 1 inch pieces
- 3 heads of garlic
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp Italian Seasoning
- 1/2 stick salted butter
- Salt and pepper
Preheat the oven to 425 degrees.
Place the potatoes, sliced onions, carrots, and the peeled garlic cloves from 1 whole head of garlic into a large baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Then top with dried oregano and Italian seasoning and toss until everything is well coated.
To prepare the chicken, begin by removing the giblets. Then rinse the chicken (including the inside) and pat dry with paper towels. Generously season the inside of the chicken with salt and pepper. Then stuff the chicken with remaining 2 heads of garlic garlic, rosemary and thyme. Tie the chicken legs together using kitchen twine and place the chicken on top of the veggies. Then tuck the wings under the chicken. Finally, sprinkle the chicken with salt and then rub the entire chicken with the melted butter.
Place the chicken in the oven and cook for about 1 1/2 hours, until a meat thermometer inserted between the leg and breast reads 165 degrees. Once done, remove from the oven, tent with foil and let it rest for about 15 minutes before serving.