Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal.
- 1 roasting chicken (we get our chicken from here)
- extra virgin olive oil (EVOO)
- 1 lemon, halved
- 1 large bunch of fresh sage, rosemary, or thyme (or a mixture of those; about one big handful should do), divided
- 1 head of garlic, halved crosswise
- 1 red onion, quartered
- 3–4 red potatoes, cut into 2 inch chunks
- 1 sweet potato, cut into 2 inch chunks
- 2 large carrots, sliced
- Preheat oven to 425°F.
- Prep the chicken: Pull the neck and gizzard out of the chicken cavity (save and use in our chicken stock recipe).
- Rinse the chicken under cold water and pat dry.
- Coat the outside of the chicken with oil.
- Season the chicken liberally with salt and pepper on outside and inside the cavity, as well.
- Using some kitchen twine, tie the legs of the chicken together. Tuck the wing tips underneath the body of the chicken. This makes for more even cooking.
- Stuff the lemon halves, half the herbs, garlic head, and 1/2 of the onion into the chicken cavity. Set aside.
- Prep the veggies: Cut the other half of the onion into 1-2 inch pieces.
- In a heavy-bottomed roasting pan, toss onion, potatoes, sweet potatoes, and carrots with enough EVOO to coat the veggies. Season with salt and pepper, to taste, and sprinkle the sprigs/leaves of Place the chicken on top of the vegetables in the roasting pan.
- Place roasting pan on center rack of preheated oven.
- The chicken is done when an internal meat thermometer reads 165 degrees F or the juices run clear when you cut between a leg and thigh. This took about 1 hour and 15 minutes in my oven, but it depends on the size of your chicken. Make sure not to overcook!
- Once chicken is done, place on a platter, tent with foil and let rest for 20 minutes before slicing and serving.