Oven-Baked Whole Chicken with Veggies
This oven-baked whole chicken with veggies is classic comfort food with a citrus twist. Seasoned with classic herbs, stuffed with citrus, and cooked until crispy on the outside and juicy on the inside, it's an easy weeknight comfort-food favorite.
Servings: 6
Calories: 535kcal
Ingredients
- 3 teaspoon salt
- 2 teaspoon sage
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 tablespoon thyme
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 3 tablespoon butter
- 1 whole chicken 3 to 4 pounds
- 1 orange small; quartered
- 1 lemon sliced
- 3 sprigs rosemary
- 3 sprigs sage
- 3 sprigs thyme
- 1 cup carrots mini
- 5 sweet potatoes medium
- ¾ cup chicken broth
Instructions
- Preheat the oven to 425 °F and lightly grease a 9x13 baking dish. Pat the chicken dry with paper towels.
- Mix the salt, sage, pepper, garlic powder, thyme, and paprika in a small bowl.
- Set aside 2 teaspoon of the mix for the vegetables and mix the rest with the olive oil.
- Coat the outside of the chicken with the paste, making sure to spread it underneath the skin of the breast, as well.
- Stuff the chicken cavity with two orange quarters, half the sliced lemon, and 2 - 3 sprigs each of fresh rosemary, sage, and thyme.
- Place a ½-inch cube of butter underneath the skin on either side of the breast. Then, place a cube of butter in the cavity. Truss the legs with cooking twine.
- Place the carrots, cut-up sweet potatoes, and the remaining orange and lemon in the baking dish.
- Sprinkle the vegetables with the reserved seasonings. Then, pour in the chicken broth.
- Place the chicken on top of the vegetables and bake for 20 minutes. Then, reduce the heat to 350 °F and bake for 20 minutes per pound until the internal temperature of the thickest part of the thigh registers 165 °F.
- Let the chicken rest for 10 minutes, carve, and enjoy.
Video
Notes
Tips
- Be sure your chicken is thoroughly patted dry with paper towels. This ensures the seasoning paste sticks to the skin while roasting.
- Be sure to get your seasonings under the skin, so the breast can absorb that delicious flavor.
- To loosen the breast skin, slide your fingers under it while gently lifting up. Continue working your finger under the skin until it's fully loosened.
- I recommend wearing food-safe gloves while preparing the chicken to avoid as much cross-contamination as possible.
Nutrition
Calories: 535kcal | Carbohydrates: 44g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1525mg | Potassium: 1028mg | Fiber: 7g | Sugar: 11g | Vitamin A: 30932IU | Vitamin C: 22mg | Calcium: 106mg | Iron: 3mg
