Optional flavor enhancers, such as fresh herb sprigs or cut-up lemon, apple, or onion
2small−mediumpotatoes (russet, sweet, Yukon gold, or any kind), cut into 1-inch piecescut into 1-inch pieces
1mediumonion, cut into eighths
1/2cupwhite wine or water
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.
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).
Remove from oven and let chicken rest 10-15 minutes before carving.
Foolproof Roast Chicken with Vegetables
Amount Per Serving
% Daily Value*
Total Carbohydrates 14g5%
Dietary Fiber 2g8%
* 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