Description
This Winner Winner Chicken Dinner is the ultimate comfort food: a golden roasted chicken with crispy skin and juicy meat, nestled over a bed of perfectly seasoned vegetables. It’s a one-pan wonder that delivers incredible flavor with minimal fuss. Ideal for Sunday dinners or making a weeknight feel extra special.
Ingredients
Scale
- 1 whole chicken (3.5 to 4 lbs), giblets removed
- 1 lemon, halved
- 6 cloves garlic, peeled and smashed
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- 2 tablespoons chopped parsley
- 4 tablespoons unsalted butter, softened
- 1 teaspoon paprika
- Salt and freshly ground pepper
- 4 Yukon Gold potatoes, chopped
- 4 carrots, peeled and sliced
- 1 large onion, quartered
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken dry and season the cavity with salt and pepper. Stuff with lemon halves, garlic cloves, and a few sprigs of herbs.
- In a bowl, mix butter with chopped parsley, garlic, and paprika. Rub under and over the chicken skin.
- Toss vegetables in olive oil, salt, pepper, and rosemary. Spread in roasting pan or skillet.
- Place chicken on top of vegetables, breast side up. Tuck wings underneath.
- Roast for 20 minutes, then reduce heat to 375°F (190°C) and cook for 50–60 minutes.
- Check for doneness (165°F at thigh). Rest chicken 10–15 minutes before carving.
- Serve with pan juices spooned over chicken and vegetables.
Notes
- For extra crispy skin, let the chicken sit uncovered in the fridge overnight before cooking.
- Add a splash of white wine or chicken broth to the roasting pan for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 75–90 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4–6
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 145mg