Roast the whole bird for a cozy fall or winter meal!
Ingredients
- 1 whole chicken
- Olive oil
- Chopped onions
- Chopped carrots
- Chopped potatoes
- Salt
- 2 cloves garlic, chopped
- Black pepper
- Fresh rosemary sprigs
- 1 tablespoon Dijon mustard (optional, for finishing)
Instructions
- Preheat oven to 425°F. Lightly oil a sheet tray and place the whole chicken in the center.
- Scatter chopped onions, carrots, and potatoes around the chicken. Drizzle everything with olive oil.
- Season the inside of the chicken cavity generously with salt. Add more salt to the outside of the chicken and vegetables. Sprinkle with chopped garlic, pepper, and rosemary sprigs.
- Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 160°F and the skin is browned and crisp.
- Let the chicken rest for 10–15 minutes before removing and carving.
- For extra flavor, toss the roasted vegetables in the pan juices with 1 tablespoon of Dijon mustard.