Ingredients
Scale
- 1 large whole chicken (approx 5–6 lbs)
- 5 lbs Russet potatoes, peeled and chopped into large chunks
- 2 lbs carrots, peeled and sliced into thick rounds
- 2 large yellow onions, quartered
- 4 tablespoons vegetable oil or melted margarine
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 cup water or chicken bouillon
Instructions
- Start by peeling your potatoes and carrots. Cut the potatoes into uniform two-inch chunks to ensure even cooking. Slice the carrots into thick rounds. Quarter the onions, keeping the layers together. Place all the vegetables into a large, heavy-duty roasting pan. In a small bowl, mix your dried rosemary, thyme, salt, and pepper. Toss the vegetables with half of the oil and half of the spice mixture directly in the pan. If making this ahead, cover the pan tightly with foil and refrigerate overnight.
- Remove the chicken from its packaging and pat it completely dry with paper towels. Drying the skin is the secret to achieving a golden-brown finish. Rub the remaining oil over the entire surface of the chicken, including the underside. Sprinkle the remaining herb and salt mixture over the skin, rubbing it in thoroughly. Place the chicken directly on top of the bed of vegetables in the roasting pan. This allows the chicken juices to flavor the vegetables as they cook.
- Preheat your oven to 325°F (165°C). Pour the half-cup of water or bouillon into the bottom of the pan—avoid pouring it over the chicken to keep the skin dry. Cover the roasting pan tightly with aluminum foil. Bake for 1 hour and 30 minutes. The low temperature keeps the meat incredibly juicy and tender, mimicking the texture of a high-end holiday roast.
- Increase the oven temperature to 400°F (200°C) and remove the aluminum foil. Baste the chicken and vegetables with some of the juices from the bottom of the pan. Roast for another 45 to 60 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy and golden. Remove from the oven and let the meat rest for 15 minutes before carving. Transfer the vegetables to a large serving bowl and pour the remaining pan juices over them for a "built-in" gravy.
- Cook Time: 3 hours