roasted chicken {a simple weekend dinner}

6 | April 16, 2010

A simple roasted chicken is an easy one pot dish to feed a family or small dinner party. Juicy and tender I make this all of the time when I don’t want to spend hours in the kitchen. In fact, we’re having it this weekend and opening a bottle of wine because it’s been a loooong week!

Simple Roasted Chicken serves 4 to 6

  • one whole chicken, about 4  to 5 lbs
  • 7 sprigs of fresh thyme
  • 6 garlic cloves, smashed (smash cloves w/ side of large knife and peel)
  • 1 onion
  • 3 turnips
  • 1 lb small new potatoes, about 8
  • 5 carrots
  • 1 tsp Kosher salt (for potatoes, onions, carrots & turnips)
  • 1 tsp fresh ground pepper (for potatoes, onions, carrots & turnips)
  • 2 Tbs olive oil, one Tbs for chicken, 1 Tbs for potatoes
  • 1 Tbs Kosher salt (for chicken seasoning)
  • 1 Tbs Herbs de Provence*
  • 1/2 Tbs freshly ground pepper

Preheat oven to 425°.

Cut onion and turnips in quarters and place in a large bowl. Peel and cut carrots in two and add to the bowl. Next add 3 garlic cloves and potatoes. Strip 2 sprigs of thyme of their leaves and place in bowl. Add 1 Tbs of olive oil, 1 tsp of Kosher salt and 1 tsp ground pepper to the bowl and mix until everything is coated. Set aside.

In a small bowl place the 1 Tbs of Kosher salt, Herbs de Provence, and 1/2 Tbs of pepper and stir.

Remove the giblets (the neck and liver) that are packaged inside the chicken. You can use that in a stew, gravy or just give it to the dog. Up to you. Pat dry the chicken with a paper towel. Rub the inside of the cavity with a pinch of the Herbs de Provence/Salt mixture. Place the remaining 3 garlic cloves and 5 thyme sprigs inside the cavity. Tie the legs together with cooking twine. (If you don’t have any cooking twine it’s no big deal. It’s not like it’s going to walk off!) Next, pour the remaining olive oil on the chicken and rub to distribute evenly. Sprinkle the remaining Herbs de Province/Salt mixture over the entire chicken.

In a large cast iron skillet or roasting pan, place the potatoes, turnips, carrots, and onion creating a bed for the chicken. Place the chicken on top.

Place in oven and cook for 1 hour and 20 min or until the internal temp reaches 165°. Transfer chicken to a carving board and lightly cover with foil. Let rest for 10 minutes. Meanwhile keep the vegetables in the pan to keep warm.

Carve and serve with the vegetables.

Herbs de Provence, or Provençal herbs, is a traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Used by the handful when fresh, Herbs de Provence is also good using dried herbs. Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, marjoram, and lavender are some of the herbs typically used. You can by Herbs de Provence in the spice section of your local grocery store.


  • in sock monkey slippers

    Thanks Donna. I took them with a point and shoot. lol! Don’t tell anyone.

  • Jen

    Wow, this looks delish. I’ve never been brave enough too cook a whole bird before, but I think you’ve inspired me!

    • in sock monkey slippers

      The best thing about roasting a chicken is you can add whatever spices and vegetables you like. It’s flexible and soooo good! By the way, I forgot to mention in the directions to remove the giblets (the neck and liver) that are packaged inside the chicken. You can use that in a stew, gravy or just throw it out. Up to you.

      • Donna

        Your photos look like they belong in a magazine! It’s my lunch time and this looks really tasty. I have not tried to roast a bird using this method but I’m giving this a try. Thanks for the extra information on Herbs de Provence! I will look for it a the grocery store.

  • Gina Stanley

    There is nothing better than a chicken roasted whole! I think your pictures are great, can’t wait to read more!

  • Lilit B

    Looks like dinner for tonight, thanks for the inspiring recipe! I’ll be blogging about how it goes :) (which I can already tell will be great). Somewhere in there I will be throwing in a dash of apple cider to the bottom of the pan. Love the photos! Yum!!

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