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Roasted Chicken

Roasted Chicken

Roasted Chicken

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 2 Hours, 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 to 6 servings

Traditional comfort food with the tasty addition of garlic and Italian herbs.

Ingredients

  • 1 whole fryer chicken (3 to 5 pounds)
  • 5 medium carrots, sliced diagonally into 2-inch chunks
  • 1 lb. red OR Yukon gold potatoes, quartered
  • 1 small onion OR 2 shallots, sliced
  • 2 tbsp. corn oil
  • 1 tbsp. kosher OR coarse grain salt
  • ½ tsp. pepper, black fine grind
  • 6 cloves garlic, crushed
  • 2 tsp. Italian Seasoning Blend

Directions

  1. Preheat oven to 375F.
  2. Rinse chicken, discard giblets and pat chicken dry.
  3. Spray roasting pan with cooking spray.
  4. Add carrots, potatoes and onions.
  5. Combine oil, salt and black pepperin a small bowl.
  6. Nestle chicken into potato and carrot mixture in roasting pan.
  7. Place garlic cloves inside chicken cavity and under skin.
  8. Coat inner cavity of chicken with salt mixture.
  9. Pour over chicken using hands to thoroughly coat surface of chicken; drizzle any remaining over vegetables.
  10. Sprinkle chicken and vegetables with Italian herb seasoning.
  11. Roast uncovered for 1-1/2 to 2-1/2 hours or until juices run clear and temperature at leg or wing joint is 180F.
  12. Let rest 10 minutes before carving.