Interlake Roast Chicken with Root Vegetables
A whole chicken roasted over onions, carrots and potatoes in one pan.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Roasting pan
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 23 g
- carbs
- 34 g
- protein
- 42 g
- calories
- 520
Instructions
- 1
Toss the vegetables with salt, pepper and thyme in the pan.
- 2
Rub the chicken all over with butter and season it heavily, inside and out.
- 3
Set the bird on the vegetables and roast at 200C for 25 minutes.
- 4
Drop to 180C and roast 60-65 minutes, basting once, until the juices at the thigh run clear.
- 5
Rest the chicken 15 minutes while the vegetables finish browning in the oven.
- 6
Carve and serve with the pan juices.
Chef's tips
Resting is not optional — carving straight from the oven loses the juice to the board.
Ingredient substitutions
- thyme → sage or poultry seasoning
Storage
3 days refrigerated; bones make good stock.
Common mistakes to avoid
- •Crowding the pan so the vegetables steam
Serving suggestions
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