Roast Chicken with Vegetables

Steps

1. 1Prepare the chicken

   Remove the chicken from packaging. Season the cavity and exterior generously with salt and pepper. Stuff the cavity with lemon halves, garlic head, and fresh herbs.

   Letting the chicken come to room temperature before roasting helps it cook more evenly.

   Whole chickenLemonGarlicSaltBlack pepperFresh herbs
2. 2Brush with oil

   Rub the exterior of the chicken with olive oil to help the skin brown and crisp.

   Whole chickenOlive oil
3. 3Roast with vegetables1h 30m

   Place the chicken in a roasting pan with lemon halves, onion halves, and garlic. Roast until the skin is golden and the juices run clear.

   Use a meat thermometer—the internal temperature should reach 165°F/74°C.

   Whole chickenLemonGarlicOnion
4. 4Rest the chicken10 min

   Remove the chicken from the pan and let it rest on a cutting board while you prepare the rest of the meal.

   Resting allows the juices to redistribute through the meat.

   Whole chicken
5. 5Strain the pan juices

   Pour the roasting liquid through a fine-mesh strainer into a bowl, discarding the solids. This will be your pan sauce.

6. 6Cook the rice

   Prepare rice according to package instructions.

   Rice
7. 7Sear the asparagus

   Heat a pan and quickly sear the asparagus until tender and lightly charred.

   Asparagus
8. 8Carve and serve

   Carve the chicken into portions. Plate with rice, asparagus, and the roasted vegetables. Spoon the strained pan sauce over the chicken.

   Whole chickenAsparagusRice