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Gallery Roast Chicken with Vegetables and Potatoes Credit: Marcus Nilsson Recipe Summary prep: 15 mins total: 2 hrs 5 mins Servings: 4
Ingredients Ingredient Checklist 1 whole chicken (about 4 pounds) Kosher salt and freshly ground pepper 6 small carrots, peeled and halved lengthwise 3 shallots, peeled and halved lengthwise 1 1/2 pounds fingerling potatoes, halved lengthwise 1 lemon, halved 3 tablespoons extra-virgin olive oil 1/4 cup fresh parsley leaves
Cook’s Notes Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour
Gallery Roast Chicken with Vegetables and Potatoes Credit: Marcus Nilsson
Recipe Summary prep: 15 mins total: 2 hrs 5 mins Servings: 4
Gallery
Roast Chicken with Vegetables and Potatoes Credit: Marcus Nilsson
Roast Chicken with Vegetables and Potatoes
Credit: Marcus Nilsson
Roast Chicken with Vegetables and Potatoes
Recipe Summary prep: 15 mins total: 2 hrs 5 mins Servings: 4
Recipe Summary
prep: 15 mins total: 2 hrs 5 mins
Servings: 4
prep: 15 mins
total: 2 hrs 5 mins
prep:
15 mins
total:
2 hrs 5 mins
Servings: 4
4
Ingredients
Ingredients
- 1 whole chicken (about 4 pounds) Kosher salt and freshly ground pepper 6 small carrots, peeled and halved lengthwise 3 shallots, peeled and halved lengthwise 1 1/2 pounds fingerling potatoes, halved lengthwise 1 lemon, halved 3 tablespoons extra-virgin olive oil 1/4 cup fresh parsley leaves
Directions
Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.
Cook’s Notes Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour
Cook’s Notes
Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour
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All Reviews for Roast Chicken with Vegetables and Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Chicken with Vegetables and Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
