This recipe is one of my all-time favorites. Flavorful, juicy chicken with the best flavors of spring: fresh herbs, lemon, and spring onions. It’s the perfect one-pot meal.
—MEGAN FORDYCE FAIRCHANCE, PA
PREP: 25 MIN. • BAKE: 2 HOURS + STANDING • MAKES: 8 SERVINGS
6 garlic cloves
1 roasting chicken (6 to 7 pounds)
3 pounds baby red potatoes, halved
6 medium carrots, halved lengthwise and cut into 1-inch pieces
4 fresh thyme sprigs
4 fresh dill sprigs
2 fresh rosemary sprigs
1 medium lemon
1 small navel orange
1 teaspoon salt
1 /2 teaspoon pepper
3 cups chicken broth, warmed
6 green onions, cut into 2-inch pieces
1. Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
2. Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
3. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-2 1 /2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken and vegetables.
PER SERVING 7 ounces cooked chicken with 1 1 /4 cups vegetables: 561 cal., 24g fat ( 7g sat. fat ) , 136mg chol., 826mg sod., 39g carb. ( 5g sugars, 5g fiber ) , 47g pro.