Whole Roast Chicken Dinner

1. 1

   Preheat the oven to 450 F. In the bottom of a large roasting pan (use one with a rack that sits inside), scatter the onions, potatoes, carrots, garlic and lemon slices.

2. 2

   Drizzle with olive oil and sprinkle with salt.

3. 3

   Place the roasting rack over the veggies.

4. 4

   Use a paper towel to pat the chicken dry inside and out.

5. 5

   Sprinkle inside and out liberally with salt, and tie the legs together with kitchen twine.

6. 6

   Place the chicken on the rack over the veggies.

7. 7

   Roast the chicken and veggies for 50-60 minutes until the skin is crispy and internal temperature is 160-165 F. Remove pan from oven and set it on a rack.

8. 8

   Let chicken rest for at least 15 minutes then gently carve.

9. 9

   Serve the chicken with the veggies and any pan drippings.

10. 10

    Note: Prepare a paper towel, cut the twine, and put some salt in a small dish before you start working with the chicken to prevent contamination.

* Per serving · 4 servings · Values may vary.

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