This delicious and beautifully prepared roast chicken with fresh vegetables is ideal for any occasion. Impress your visitors! This roast chicken recipe is perfect for you if you’re looking for a dish to serve at your next dinner party that manages to be both stunning and simple. Roasted with red potatoes, carrots, onions, and Brussels sprouts, and infused with a blend of fresh herbs and lemon, this is a delicious and nutrient-dense one-pot wonder that’s simple to make and easy to clean up.
For this dish, go for the staub Oval Cocotte to elevate your cooking experience. This cookware produces a soft, golden-brown chicken while retaining all the tastes and nutrients because of its close-fitting, self-basting lid that traps in moisture and guarantees equal heat distribution. Try it tonight; you’re going to love the way it tastes!
Yields 4–6 servings.
- 1 (1.5 – 1.8kg) whole chicken
- Salt to taste
- 680 grams small red potatoes, cut in half
- 2 large carrots, cut into thirds
- 3 tablespoons plus 2 teaspoons olive oil
- Freshly ground black pepper
- 2 lemons, cut in half
- 1 yellow onion, peeled and quartered
- 227 grams Brussels sprouts, halved
- 1 tablespoon assorted chopped fresh herbs, such as thyme and rosemary
- ¼ cup unsalted butter at room temperature
- Turn the oven on to 260°C. Before roasting, allow the chicken to come to room temperature for about half an hour.
- Combine potatoes and carrots in a medium-sized mixing dish with two tablespoons of oil and a generous amount of salt and pepper. Move them to a big cast-iron pot and combine the onion quarters and lemon halves. Add a single tablespoon of oil and drizzle.
- To the same mixing bowls, add the Brussels sprouts, two more tablespoons of oil, and a large sprinkling of salt and pepper. Pour into a coat and reserve.
- Mix the butter and herbs in a small dish. After carefully separating the chicken’s skin from the meat, massage the butter mixture all over the thighs and breasts, as well as under and on top of the skin. After positioning the chicken over the veggies in the cocotte, roast it for 20 minutes.
- Lower the oven temperature to 176°C, pour the Brussels sprouts into the cocotte, and roast for another 30 to 40 minutes, or until the internal temperature of the meat thermometers, placed between the thigh and the breast, reaches 74°C.
- Before slicing and serving the chicken with the roasted veggies, take it out of the oven, cover it with aluminum foil, and let it rest for at least ten minutes.