-
Prep time
20 minutes
-
Cook time
1 hour 15 minutes
-
Serves
6
Author Notes
A simple roast chicken with fragrant vegetables and garlicky croutons is just the thing to ease you into autumn. —Riley Wofford
Continue After Advertisement
Ingredients
-
1
whole chicken (about 4 pounds)
-
Kosher salt and freshly ground black pepper
-
5
carrots, peeled and cut into 3-inch lengths
-
3
shallots, peeled and halved lengthwise
-
1
head garlic, halved
-
1
lemon, halved
-
3 tablespoons
extra-virgin olive oil
-
6 ounces
crusty bread torn into 1-inch pieces
-
Chopped parsley, for serving
Directions
-
Season chicken generously with salt and pepper. Chill, covered, overnight.
-
Let chicken stand at room temperature for 1 hour. Preheat oven to 450°F. Toss carrots and shallots with 2 tablespoons oil and season with salt and pepper; arrange in an even layer in the center of a large roasting pan to create a rack for the chicken. Pat chicken dry; rub with remaining 1 tablespoon oil, tie legs with twine, and place over vegetables in roasting pan. Add garlic and lemon halves to pan. Roast 25 minutes.
-
Reduce oven temperature to 375°F; cook, flipping vegetables once, until vegetables are tender and chicken is golden brown and a meat thermometer inserted into the the thickest part of the breast registers 155°F, 30 to 40 minutes. Transfer carrots and shallots to a serving platter; squeeze with lemon juice. Transfer chicken to a cutting board to rest.
-
Squeeze garlic cloves from skins and mash into a paste. Toss with bread cubes in pan juices and season lightly with salt and pepper; spread into an even layer. Bake, tossing once, until golden and crisp, 9 to 12 minutes.
-
To serve, carve chicken and arrange on platter. Scatter croutons around chicken and serve sprinkled with parsley.
See what other Food52ers are saying.