Roasted Chicken Dinner
A hearty and flavorful roasted chicken dinner with perfectly seasoned vegetables.
Ingredients
- 1 whole chicken about 4-5 lbs, halal-certified
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 lemon halved
- 4 cloves garlic peeled
- 4 sprigs fresh rosemary
- 1 lb baby potatoes halved
- 3 large carrots peeled and cut into chunks
- 1 tbsp olive oil for vegetables
- 1 tsp salt for vegetables
- 1/2 tsp black pepper for vegetables
- 1/2 tsp paprika for vegetables
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken dry with paper towels and place it on a roasting rack inside a large roasting pan.
- Rub the chicken all over with olive oil, then season it with salt, pepper, paprika, garlic powder, onion powder, and dried thyme.
- Stuff the cavity of the chicken with the halved lemon, garlic cloves, and rosemary sprigs.
- Tie the legs of the chicken together using kitchen twine and tuck the wings underneath the body.
- In a large bowl, toss the baby potatoes and carrot chunks with olive oil, salt, pepper, and paprika.
- Arrange the seasoned vegetables around the chicken in the roasting pan.
- Roast the chicken in the preheated oven for 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the breast.
- Halfway through cooking, baste the chicken with its juices and stir the vegetables to ensure even roasting.
- Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
- Serve the roasted chicken with the vegetables and enjoy a hearty, flavorful meal.
Notes
For extra flavor, you can add a splash of white wine to the roasting pan before cooking.