Name: Spring One-Pot Roast Chicken Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken (about 3-4 pounds); 1 lemon, sliced; 1 small bunch of fresh thyme; 1 small bunch of fresh rosemary; 4 cloves of garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; 1 pound baby potatoes, halved; 4 carrots, peeled and sliced; 1 cup chicken broth

How To Make Spring One-Pot Roast Chicken

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Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

1 whole chicken (about 3-4 pounds)
1 lemon, sliced
1 small bunch of fresh thyme
1 small bunch of fresh rosemary
4 cloves of garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1 pound baby potatoes, halved
4 carrots, peeled and sliced
1 cup chicken broth

Instructions

Preheat the oven to 375°F (190°C).
Pat the chicken dry with paper towels and season with salt and pepper, inside and out.
Stuff the cavity of the chicken with the lemon slices, half of the minced garlic, and a couple of sprigs each of thyme and rosemary.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
Sear the chicken, breast side down, until golden brown, about 5-6 minutes. Flip the chicken and sear the other side for another 5 minutes.
Remove the chicken from the skillet and set aside.
Add the potatoes, carrots, and remaining minced garlic to the skillet. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
Place the chicken on top of the vegetables in the skillet. Pour the chicken broth over everything.
Scatter the remaining thyme and rosemary sprigs over the chicken and vegetables.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Roast for 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Remove the lid or foil and return to the oven for an additional 10 minutes to brown the skin of the chicken.
Once cooked, remove the skillet from the oven and let the chicken rest for 10 minutes before carving.
Serve the roast chicken with the cooked vegetables and pan juices.