One tray roast whole chicken, potatoes and veg

Name: One tray roast whole chicken, potatoes and veg
Total time: 10800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole roasting chicken, about 1.5 to 2 kg; 1 tbsp kosher salt; 6 medium waxy potatoes, peeled and cut into quarters; 1 tsp smoky paprika; 1 tsp garlic powder; 2 tsp Italian seasoning; 1/2 tsp ground black pepper; 2 medium carrots, peeled and roughly chopped; 2 celery sticks, roughly chopped; 1 parsnip, peeled and roughly chopped; 1 large onion, roughly chopped; 6 garlic cloves, unpeeled; 1/2 lemon; 2 tbsp unsalted butter

Robert Gonzal @robert

Vancouver BC

I love working in the kitchen. But on Christmas Day, I'd rather spend time with my family, watching Elf and laughing as my daughter goes berserk opening all her presents. So this year, with no big party to entertain, I decided to do roast chicken instead of the usual turkey. To make it even easier, I also cooked the potatoes and veg in the same tray. The dry-brined chicken turned out ridiculously juicy, with skin almost like crackling. And the potatoes and veg got the benefit of being basted in chicken juices as everything cooked. Simple.

Robert Gonzal @robert

Saved

Ingredients

3 hours

4 servings

1whole roasting chicken, about 1.5 to 2 kg
1 tbspkosher salt
6medium waxy potatoes, peeled and cut into quarters
1 tspsmoky paprika
1 tspgarlic powder
2 tspItalian seasoning
1/2 tspground black pepper
2medium carrots, peeled and roughly chopped
2celery sticks, roughly chopped
1parsnip, peeled and roughly chopped
1large onion, roughly chopped
6garlic cloves, unpeeled
1/2lemon
2 tbspunsalted butter

Saved

Steps

3 hours

1

The night before, pat the chicken dry with some paper towel and sprinkle it all over (including the inside) with the salt. Leave uncovered in the fridge.
2

Preheat your oven to 375 F.
3

In a roasting tray, toss the potatoes with a good pinch of salt, several grinds of freshly cracked black pepper, and a good glug of extra virgin olive oil. Roast in the oven for one hour, checking occasionally to make sure the potatoes don't stick and burn.
4

When the potatoes reach the 30 minute mark, pull the chicken out of the fridge. In a small bowl, mix the paprika, garlic powder, half of the Italian seasoning, and black pepper with about 2 tbsp olive oil. Massage the wet rub all over the chicken.
5

In a bowl, toss the carrots, celery, parsnip, onion and garlic cloves with a good glug of olive oil, a good pinch of salt, several grinds of black pepper, and the remaining Italian seasoning.
6

After the potatoes have been roasting for an hour, pull the tray from the oven. Add the veg and toss to mix everything together. Truss the chicken and insert the 1/2 lemon into the cavity. Lay the bird on top of the potatoes and veg, and roast uncovered for about 1 1/2 hours or until the thickest part of the chicken reads 165 F on a thermometer.
7

Remove the chicken to a platter and tent it loosely with foil. Toss the potatoes and veg in the tray, add the butter, and put it back in the oven for 20 to 30 minutes while the chicken rests.