Whole Roasted Chicken
Prep Time30 minutes
Total Time2 hours 30 minutes
Servings8
Please note: these estimates are based on the intended serving size.
Ingredients (Scaling)
- (4-6) pound whole chicken
- fluid ounces olive oil
- potato(es), chopped
- carrot(s), peeled and chopped
- onion(s), chopped
- fluid ounces ground black pepper
- fluid ounces salt (optional)
- fluid ounces water
Instructions
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Heat oven to 400°F. Remove the chicken from packaging and remove the giblets from inside the body.
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Pat the chicken dry (inside and out) with a dry paper towel then place the chicken in a roasting pan.
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Drizzle oil on the chicken and rub it all over the skin.
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Arrange vegetables evenly on the bottom of the roasting pan, surrounding the chicken. Season chicken and vegetables with black pepper and salt.
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Add water to the bottom of the pan and place in the oven.
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Cook for 1 1/2-2 hours. Check if the chicken is done by inserting a cooking thermometer into the meatiest part of the thigh. Chicken is done when the internal temperature reaches 165°F.
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Serve warm. Refrigerate leftovers within 2 hours of preparation for up to 2 days. You can also freeze cooked chicken for up to 3 months in an airtight container.