Whole Roasted Herb Chicken with Roasted Veggies and

Name: Whole Roasted Herb Chicken with Roasted Veggies and Dark Chocolate Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-8 pound) whole chicken; 1 tablespoon unsalted butter for outside, plus 2 tablespoons for inside cavity; Sea salt and black pepper; Juice of 2 lemons; 4 whole garlic cloves; 3 sprigs fresh rosemary; 1 sprig fresh thyme; 10 small carrots, left whole (if larger carrots, use 5 and cut in half); 10 yellow baby potatoes, halved; 1 yellow onion, sliced; 4 fresh Roma tomatoes, halved; 1 tablespoon olive oil; 4 ounces dark chocolate, melted; pinch cayenne pepper

Servings: persons

1 (6-8 pound) whole chicken
1 tablespoon unsalted butter for outside, plus 2 tablespoons for inside cavity
Sea salt and black pepper
Juice of 2 lemons
4 whole garlic cloves
3 sprigs fresh rosemary
1 sprig fresh thyme
10 small carrots, left whole (if larger carrots, use 5 and cut in half)
10 yellow baby potatoes, halved
1 yellow onion, sliced
4 fresh Roma tomatoes, halved
1 tablespoon olive oil
4 ounces dark chocolate, melted
pinch cayenne pepper

1
Preheat oven to 450F.
2
Wash chicken and clean out cavity.
3
Rub chicken with 1 tablespoon butter, sea salt, and pepper.
4
Squeeze lemon juice allover chicken.
5
In the cavity, place 2 tablespoons butter, garlic cloves, rosemary, and thyme.
6
Tie legs together with a piece of hemp or kitchen string.
7
Place chicken in a large roosting pan on a rock, which will help cook the chicken more evenly.
8
Add carrots, potatoes, onions, and tomatoes to the pan, surrounding the chicken.
9
Drizzle them with olive oil and sprinkle with salt and pepper.
10
Cover chicken and veggies with cheesecloth.
11
Cook for about 20 minutes at 450F, then decrease oven temperature to 375F and cook for another 20 minutes.
12
Test far doneness; juice should be clear, not rosy (cut behind the leg to check).
13
When the chicken is almost finished, melt dark chocolate in the top of a double boiler.
14
Add cayenne to the melting chocolate and stir until chocolate is completely melted and smooth.
15
Serve chicken and roasted veggies with warm chocolate sauce on the side for dipping.

691

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (6-8 pound) whole chicken, 1 tablespoon unsalted butter for outside, plus 2 tablespoons for inside cavity, Sea salt and black pepper, Juice of 2 lemons, and more.

Yes, Whole Roasted Herb Chicken with Roasted Veggies and Dark Chocolate Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Roasted Herb Chicken with Roasted Veggies and Dark Chocolate Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions