Meat and Poultry Chicken Baked and Roasted Whole Roasted Chicken with Root Vegetables Be the first to rate & review! 2 Photos I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them. Submitted by ServingsofYum Published on April 1, 2019 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 25 mins Additional Time: 8 hrs 15 mins Total Time: 10 hrs 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (4 to 6 pound) whole chicken salt and ground black pepper to taste 1 tablespoon unsalted butter, melted 1 pinch saffron 1 medium lemon, sliced 1 clove garlic, halved 4 large carrots, cut into 2-inch pieces 1 large fennel bulb, cut into thin wedges 1 large red onion, cut into 1/2-inch slices Directions Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours. Preheat the oven to 425 degrees F (220 degrees C). Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath. Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top. Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices. I Made It Print Nutrition Facts (per serving) 323 Calories 12g Fat 11g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 323 % Daily Value * Total Fat 12g 16% Saturated Fat 4g 19% Cholesterol 124mg 41% Sodium 176mg 8% Total Carbohydrate 11g 4% Dietary Fiber 4g 13% Total Sugars 3g Protein 41g 83% Vitamin C 20mg 22% Calcium 72mg 6% Iron 3mg 14% Potassium 766mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.