Nonna’s Roast Chicken with Potatoes and Carrots

Ingredients

• 1 whole chicken (Size not specified)
• baby potatoes (Amount not specified)
• carrots (Amount not specified)
• 1 onion (Halved)
• 1 lemon (For stuffing)
• garlic cloves (A few; for stuffing)
• fresh rosemary (Amount not specified; for stuffing)
• olive oil (Amount not specified; for tossing vegetables and finishing chicken)
• Celtic sea salt (Amount not specified; for rubbing on chicken and seasoning vegetables)
• black pepper (Amount not specified; for vegetables and chicken)

Steps

1. 1

   Pat the chicken very dry with paper towels. Rub salt all over its skin.

2. 2

   Toss the baby potatoes and carrots with olive oil, salt, and black pepper, then arrange them in a roasting dish.

3. 3

   Stuff the chicken cavity with the lemon, garlic cloves, and fresh rosemary.

4. 4

   Set the chicken on top of the vegetables. Place the halved onion around the sides, then finish the chicken with black pepper and a little more olive oil.

5. 5

   Roast until the skin is properly golden and the thickest part of the chicken reaches 165°F (74°C). Check the temperature rather than relying on a fixed cooking time, since chicken size varies.

6. 6

   Serve the chicken with the potatoes and carrots; the vegetables will have cooked in the chicken juices and become crisp on some sides and very soft on others.

Notes

The author does not give ingredient amounts or a roasting temperature; a commenter’s suggested temperature and timing are not part of the author-provided recipe.

Nutrition per serving

• main
• dinner
• roasted
• oven-baked
• gluten-free
• dairy-free
• family meal