Baked whole chicken with vegetables is a one-pan wonder that requires only 9 ingredients. The vegetables and potatoes soak up all the beautiful flavor of the chicken, ensuring that none of it goes to waste!
1whole roasting chicken, preferably organic(2 kg, or 4-5 pounds)
Take the chicken out of the refrigerator and allow it to sit at room temperature for about 2 hours. If the chicken is cold, it will be difficult to cook it evenly. Remove the chicken giblets and rinse the chicken inside and out. Pat the chicken thoroughly dry with paper towels.
Preheat your oven to 425 degrees F and place a rack in the lower third position of your oven.
Add the onions, carrots, potatoes, and radishes to your roasting pan. Toss with 2 tablespoons melted butter, 1 tablespoon extra virgin olive oil, and salt and pepper, and arrange them so they’re in 1 even layer at the bottom of the pan.
Mix the remaining 2 tablespoons melted butter with 2 ½ teaspoons salt, ½ teaspoon black pepper, and the very finely minced garlic. Rub this mixture all over the inside and outside of the chicken, making sure to also get the inside cavity.
Place the chicken on the bed of vegetables breast-side up, and roast for 75-80 minutes, or until the juices run clear when you cut between the leg and thigh.
Remove the chicken and vegetables to a platter and cover with aluminum foil for 15-20 minutes to allow the chicken to rest. Slice the chicken, and serve it with the vegetables and any pan drippings.
Don’t forget to save the carcass to make stock! Just remove any remaining meat from the carcass, and add it to a stock pot. Add enough water to cover it, along with some pieces of carrot, onion, and celery if desired (not required). Bring to a boil, turn the heat down to low, cover, and simmer slowly for 4-6 hours.