Foolproof Roast Chicken with Vegetables
  • 1 organic roasting chicken3 1/2 to 4 pounds
  • 2teaspoons olive oil, divided
  • Optional flavor enhancers, such as fresh herb sprigs or cut-up lemon, apple, or onion
  • 1handful mini carrots
  • 2small−medium potatoes (russet, sweet, Yukon gold, or any kind), cut into 1-inch piecescut into 1-inch pieces
  • 1medium onion, cut into eighths
  • 1/2cup white wine or water
  1. Preheat oven to 425˚. Remove any giblets from chicken cavity; pat dry chicken. Rub with 1 teaspoon olive oil and sprinkle inside and out with salt and pepper. If desired, place flavor enhancers in cavity. Tie legs closed with kitchen twine or a silicone band.
  2. Place carrots, potatoes, and onion in a 9×13-inch baking dish. Drizzle with remaining olive oil and sprinkle with salt; toss to coat. Place chicken in center of dish, on top of some of the vegetables (which act as a natural rack). Add wine or water to pan. Cook for 15 minutes per pound, plus 15 minutes, until juices run clear when thigh is pierced (or an instant-read thermometer reads 165 degrees when inserted into thigh).
  3. Remove from oven and let chicken rest 10-15 minutes before carving.
Recipe Notes
Nutrition Facts
Foolproof Roast Chicken with Vegetables
Amount Per Serving
Calories 220
% Daily Value*
Cholesterol 72mg 24%
Sodium 79mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (3 ounces skinless breast meat): 220 cal, 23% fat cal, 5g fat, 1g sat fat, 72mg chol, 28g protein, 14g carb, 2g fiber, 79mg sodium