Roasted Chicken with Vegetables
Roasted Chicken with Vegetables is a simple and delicious dish to prepare. During the holidays, forget the turkey and instead roast a chicken, especially if you only have a few mouths to feed.
Servings: 4 servings
Calories: 762kcal
Ingredients
Brine
- 1 gallon cold water
- ½ cup Kosher salt (See Tip 1)
- ½ cup (3.75 ounces) light brown sugar
- 1 orange, quartered
- 1 lemon, quartered
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 5 to 6 pound whole chicken, giblets removed
Roasted Chicken with Vegetables
- Brined chicken from above
- Thyme, rosemary, oranges, and lemons from the brine
- 1 ½ pounds baby gold potatoes, cut in half or in quarters
- 12 ounces baby carrots
- 1 large onion, peeled and cut into chunks
- 3 Tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
Instructions
Brine
- Add Kosher salt, brown sugar, orange, lemon, thyme, and rosemary to water in a large container with a top. Stir to dissolve salt and brown sugar. Remove giblets from the chicken. Add chicken to the brine. Cover and refrigerate for 4 to 6 hours. (See Tip 2)
Roasted Chicken with Vegetables
- Remove chicken from brine; discard brine. Rinse chicken well under cold water. Dry thoroughly with paper towels. Place chicken on a wire rack set inside a baking sheet and refrigerate, uncovered, for at least two hours to allow the skin to dry out.
- Preheat oven to 425°F.
- Stuff the cavity of the chicken with thyme, rosemary, orange, and lemon quarters from the brine. Tie the chicken legs together with kitchen twine.
- Place chicken in a large cast iron pan or large roasting pan. Brush the chicken with 1 Tablespoon of vegetable oil. Sprinkle with salt and freshly ground pepper. (See Tip 2)
- Place potatoes, carrots, and onions in a large bowl. Add 2 Tablespoons of vegetable oil, ½ teaspoon of salt, and ¼ teaspoon of freshly ground pepper. Stir to coat vegetables with oil. Add vegetables to the pan with chicken.
- Bake at 425° F for 1 hour and 30 minutes, or until the temperature of the thigh registers 165° F to 170°F, and the juices of the chicken run clear. Remove from oven; cover loosely with aluminum foil for 20 minutes before cutting.
- Yield: 4 servings.
Notes
- If using table salt, reduce the amount of salt to ¼ cup.
- Be sure that the brining container is large enough to hold both the brining ingredients and the chicken without overflowing.
- If possible, place the chicken on a small rack like this silicone roasting rack.
Nutrition
Calories: 762kcal | Carbohydrates: 40g | Protein: 55g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 204mg | Sodium: 269mg | Potassium: 1492mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12150IU | Vitamin C: 44mg | Calcium: 89mg | Iron: 5mg