ROAST CHICKEN WITH VEGETABLES AND POTATOES

Roast chicken with vegetables and potatoes image

Categories Chicken

Number Of Ingredients 7

4 pounds chicken
6 small carrots, peeled and halved lengthwise
3 shallots, peeled and halved lengthwise
1-1/2 pounds potatoes quartered
1 lemon, halved
3 tablespoons olive oil
1/4 cup parley leaves

Steps:

1. Season chicken generously with salt and pepper; refrigerate, covered with plastic wrap, overnight.
2. Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
3. Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables and edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 40 minutes. Transfer chicken and lemon halves to a plate. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken, sprinkle with parsley, squeeze lemon over top, and serve with vegetables.