Name: Budget Holiday Dinner $10 Easy Make Ahead Feeds 6
Cook time: 1 h 50 min
Total time: 1 h 50 min
Ingredients: 1 Whole Chicken (approx. 5 lbs); 3 lbs Russet Potatoes, peeled and cubed; 1 lb Carrots, peeled and sliced into chunks; 2 Large Yellow Onions, quartered; 4 Tablespoons Vegetable Oil or Melted Butter; 2 Tablespoons Dried Rosemary; 2 Tablespoons Dried Thyme; Salt and Black Pepper to taste; 1/2 cup Water or Chicken Stock

Ingredients

Scale

1 Whole Chicken (approx. 5 lbs)
3 lbs Russet Potatoes, peeled and cubed
1 lb Carrots, peeled and sliced into chunks
2 Large Yellow Onions, quartered
4 Tablespoons Vegetable Oil or Melted Butter
2 Tablespoons Dried Rosemary
2 Tablespoons Dried Thyme
Salt and Black Pepper to taste
1/2 cup Water or Chicken Stock

Instructions

Remove the chicken from its packaging and pat the skin completely dry with paper towels. In a small bowl, mix the oil or melted butter with rosemary, thyme, salt, and pepper. Rub two-thirds of this mixture all over the chicken, including under the skin of the breast. Place the chicken in a large roasting pan or a deep sheet tray. If making this ahead, cover the chicken and refrigerate overnight.
In a large mixing bowl, combine the cubed potatoes, carrots, and quartered onions. Toss them with the remaining herb and oil mixture until they are evenly coated. If you are prepping this a day early, store the chopped vegetables in an airtight container or a zip-top bag in the refrigerator. Do not add the potatoes to the roasting pan until you are ready to cook to prevent them from turning brown.
Preheat your oven to 400°F (200°C). Scatter the seasoned vegetables around the chicken in the roasting pan. Pour the half cup of water or chicken stock into the bottom of the pan to keep the meat moist and help create a light jus. Place the pan in the center of the oven and roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. The chicken is done when a meat thermometer reaches 165°F in the thickest part of the thigh.
Once the chicken is fully cooked, remove the pan from the oven. Carefully move the chicken to a cutting board and let it rest for at least 15 minutes. Resting allows the juices to redistribute, ensuring the meat stays moist. While the chicken rests, toss the vegetables in the pan juices to coat them. Carve the chicken into drumsticks, wings, thighs, and breast slices. Arrange the meat in the center of a large platter and surround it with the roasted vegetables before serving.

Cook Time: 1 hour 50 minutes