Roasted Chicken

Ingredients

• 1 mediumchicken
• 2 tbspsea salt (for dry rub)
• 2 tbspbutter, at room temperature
• 200 gsmall potatoes, halved
• 200 gcarrots, cut into 2.5 cm lengths
• 200 gchampignon mushrooms, halved
• 1garlic bulb, halved horizontally
• 1/2lemon
• 1 sprigrosemary
• 3 sprigsthyme
• to tasteblack pepper

Instructions

1. 1

   Salt the chicken

   Pat the chicken dry with kitchen paper. Rub it all over with 1½ tbsp sea salt, set it on a plate and refrigerate for 24 hours, or overnight if preferred.

2. 2

   Bring to room temperature

   Take the chicken out of the fridge 30 minutes before cooking.

3. 3

   Heat the oven

   Preheat the oven to 175°C (300°F) and place a shelf in the middle.

4. 4

   Season and stuff

   After the 30-minute rest out of the fridge, rub the chicken all over with 1½ tbsp room-temperature butter and sprinkle on 1 tbsp sea salt. Put the lemon, half the garlic bulb and 1 sprig of thyme inside the chicken.

5. 5

   Arrange the vegetables

   Spread the potatoes, carrots and mushrooms evenly in a roasting pan. Add 1 sprig of rosemary, 1 sprig of thyme and the remaining half of the garlic bulb. Season with ½ tsp sea salt and a pinch of black pepper, then divide the ½ tbsp butter into 4 small portions and dot them over the pan. Set the chicken on top of the vegetables.

6. 6

   Roast and rest

   Roast for 1 hour 15 minutes, then raise the oven to 220°C (350°F) and cook for 15 minutes more. Check that the inside of the thigh is around 75°C (165°F), or that the juices run clear. Rest the chicken at room temperature for at least 15 minutes.

7. 7

   Carve the chicken

   Carve the breast, thighs and wings before serving.

8. 8

   Serve with vegetables

   Serve the carrots, potatoes and mushrooms as the side dish.

What is American-style roast chicken?

Roast chicken is a familiar centrepiece in American home cooking, often served with vegetables cooked alongside it. This version uses a simple salt rub and a bed of potatoes, carrots and mushrooms to make a complete roast in one pan.

Dry-brining gives the salt time to season the bird before roasting. The vegetables sit beneath the chicken, where they cook in the oven alongside it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 62g protein, 25g carbs, 43g fat.

The potatoes and carrots provide most of the carbohydrates, while chicken supplies most of the protein. The chicken skin and butter contribute much of the fat; serve with an extra green vegetable or salad to balance the plate.

The salt and butter

Dry brine: patting the chicken dry before salting helps the surface stay less damp in the fridge. Leave it for the stated 24 hours or overnight, then allow 30 minutes out of the fridge before roasting.

Butter: the recipe rubs the chicken with 1½ tbsp and dots the remaining ½ tbsp over the vegetables. The ingredient list gives 2 tbsp total; follow the method’s amounts as written.

Preparing the roasting pan

Vegetable size: halve the small potatoes and mushrooms, and cut the carrots into 2.5 cm lengths so the pieces roast together. Spread them evenly rather than piling them up.

Aromatics: the lemon, garlic and thyme go inside the chicken, while rosemary, thyme and the other half of the garlic flavour the vegetables. Keep the pan arrangement as described, with the chicken resting on top.

Getting the chicken cooked

Two-stage roast: cook for 1 hour 15 minutes at 175°C, then raise the oven to 220°C for 15 minutes. The hotter finish gives the skin an extra chance to brown.

Doneness: check the inside of the thigh for around 75°C, or check that the juices run clear. Rest the bird for at least 15 minutes before carving so it is easier to portion.

Serving the roast

Carving: serve portions of breast, thigh and wing, with potatoes, carrots and mushrooms from the same pan. The vegetables make a straightforward accompaniment without needing a separate side dish.

For a fresh contrast, serve with a crisp green salad or another simple green vegetable. Keep any extra seasoning at the table so everyone can adjust their portion.

Timing and planning

The stated total time is 105 minutes, but the method also calls for a 24-hour salt rest or an overnight rest. Plan that chilling time ahead; it is separate from the oven and resting stages.

The chicken then needs 30 minutes out of the fridge, 90 minutes in the oven and at least 15 minutes to rest. Use the thigh temperature or clear juices as the doneness cue rather than relying on timing alone.

Recipe notes & tips

• Pat the chicken thoroughly dry before applying the salt.
• Leave space between the vegetables so they roast rather than steam.
• Set the oven shelf in the middle before preheating.
• Check the thigh temperature without touching the bone.
• Allow at least 15 minutes of resting time before carving.

Variations

• Use other mushrooms: swap in another variety, halving or slicing it to a similar size.
• Add parsnips: cut them into pieces similar in size to the carrots.
• Change the herbs: use extra thyme in place of rosemary if that is what you have.
• Serve with greens: add a simple green vegetable alongside the roasted vegetables.
• Add extra lemon: serve lemon wedges at the table for a brighter finish.

Common mistakes to avoid

• Skipping the dry-brine: salt the chicken ahead as directed so it has time to season.
• Crowding the vegetables: spread them evenly across the roasting pan rather than piling them up.
• Carving immediately: let the chicken rest for at least 15 minutes before cutting.
• Guessing doneness by time alone: check the thigh for around 75°C or clear juices.
• Confusing the oven settings: follow the method’s stated temperatures, noting that the Fahrenheit equivalents given are inconsistent.

How to store

Refrigerate leftover chicken and vegetables in a covered container within 2 hours, and use within 3–4 days. Reheat until piping hot throughout; add a splash of water or stock to the vegetables if they seem dry.

Frequently asked questions