Classic Roast Chicken Dinner

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Classic Roast Chicken Dinner Recipe

A roast chicken dinner is a comforting and classic meal that’s perfect for family gatherings or a special Sunday meal. Here’s a straightforward recipe for a juicy, flavorful roast chicken, paired with roasted vegetables and a simple gravy.

Ingredients

For the Roast Chicken:

  • 1 whole chicken (about 4-5 pounds)
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon paprika
  • Salt and black pepper to taste

For the Vegetables:

  • 4 large carrots, peeled and cut into chunks
  • 3 large potatoes, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 large onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme

For the Gravy:

  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (preferably homemade or low sodium)
  • 1 tablespoon butter
  • Salt and black pepper to taste

Instructions

1. Prepare the Chicken:

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. This helps to achieve a crispy skin.
  3. Rub the chicken all over with olive oil. This will help the skin to crisp up and brown.
  4. Season the chicken generously inside and out with salt and black pepper.
  5. Stuff the cavity of the chicken with lemon wedges and minced garlic.
  6. Sprinkle rosemary, thyme, and paprika over the chicken. For extra flavor, you can also rub some of the herbs and spices under the skin if you can gently lift it.
  7. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.

2. Roast the Chicken:

  1. Place the chicken breast-side up on a rack in a roasting pan. This allows air to circulate around the chicken and helps it cook evenly.
  2. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. If the skin starts to get too dark, you can cover the chicken loosely with aluminum foil.

3. Prepare the Vegetables:

  1. While the chicken is roasting, prepare the vegetables. Toss the carrots, potatoes, parsnips, and onion with olive oil, salt, black pepper, and dried thyme.
  2. About 45 minutes before the chicken is done, arrange the vegetables around the chicken in the roasting pan. The vegetables will cook in the chicken’s flavorful drippings.

4. Make the Gravy:

  1. Once the chicken is cooked and resting (let it rest for 15 minutes before carving), remove it from the roasting pan and transfer to a cutting board.
  2. Place the roasting pan over medium heat on the stove. Pour off any excess fat, leaving about 2 tablespoons in the pan.
  3. Stir in the flour and cook for 1-2 minutes, until it forms a paste and starts to brown slightly.
  4. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 5-10 minutes, or until the gravy thickens.
  5. Stir in the butter and season with salt and pepper to taste.

5. Serve:

  1. Carve the chicken and serve it with the roasted vegetables.
  2. Pour the gravy over the chicken or serve it on the side.

Enjoy your classic roast chicken dinner with a crisp green salad or some fresh bread to soak up the delicious gravy!

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