Description
This simple roast chicken and vegetables delivers a wholesome, deeply satisfying dinner that’s perfect for any night of the week. Featuring juicy chicken with irresistibly crispy skin and vibrant vegetables roasted in rich, savory chicken fat, every bite is bursting with mouthwatering flavors.
Ingredients
Units
Scale
- 3.5 lb to 4 lb whole chicken, giblets removed
- 3 leeks, sliced thin (make sure to clean all the dirt out of each layer)
- 3 carrots, sliced thin (cut into half moon slices if carrots are thick)
- 1/2 lb or roughly 4 cups baby shitake mushrooms (or regular shitake mushrooms, roughly chopped)
- 4 tbsp extra virgin olive oil, divided
- salt + black pepper as needed
Instructions
- Prep oven and chicken: Take the chicken out of the fridge then pat it dry using paper towels (option to tie legs together but not required). Let the chicken sit at room temperature at least 30 minutes. Preheat oven to 400°F.
- Prep the vegetables: Add the leeks, carrots and mushrooms to a large cast iron skillet or roasting pan (spray with non-stick spray first if your pan isn’t non-stick). Toss the vegetables with 1 tbsp olive oil, 1 tsp salt and 1/4 tsp black pepper.
- Season the chicken: Place the chicken, breast side up, over the vegetables. Drizzle the remaining 3 tbsp olive oil evenly over the chicken then use a basting brush to spread the oil over the skin. Season generously with about 1 and 1/2 tsp salt and 1/2 tsp black pepper (varies based on chicken size).
- Roast the chicken and vegetables: Place the skillet in the oven on the center rack and roast uncovered for about 1 and 1/2 hours or until the chicken reaches an internal temperature of 165°F.
- Serve and enjoy: Allow the chicken to rest for at least 15 minutes. Using tongs, carefully transfer the chicken to a cutting board with ridges to catch juices. Carve the chicken (see notes below for carving tips) then give the vegetables a good stir in the skillet to distribute all of those yummy chicken juices. Serve and enjoy!
Notes
Carving Tips
- Place the chicken on a sturdy cutting board with the breast facing up and the cavity facing toward you.
- Begin by carving off one thigh and leg. Gently pull the leg and thigh away from the body. Hold the chicken with tongs, then cut through the skin and down through the joint at the base of the thigh. The joint should cut easily. Set the first thigh and leg aside, then repeat the process with the other thigh and leg.
- Place each thigh skin-side up on the cutting board and cut the leg off the thigh at the joint. If needed, tug the leg slightly towards yourself to locate the joint, then cut through it. Set the legs and thighs aside on a platter.
- To carve the breast, locate the breastbone at the center of the breast. The breast is where most of the meat is. Using small slicing motions, cut straight down at an angle along the breastbone to remove one half of the breast. Set it aside, then repeat the process for the other side.
- Once both breasts are removed, you can slice them with the skin on or leave them whole, depending on how you plan to serve them. Finally, carve off the wings where the joint meets the base of the breast. Set the wings aside with the rest of the carved chicken.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Mains
- Method: Oven
Nutrition
- Calories: 923
- Sugar: 3g
- Sodium: 1123mg
- Fat: 66g
- Saturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 69g
- Cholesterol: 272mg