The following recipe, video and photography were provided by our partner, Chef Billy Parisi.
If there’s one thing everyone should know how to do in the kitchen, it’s roast a whole chicken! Don’t worry, it’s not nearly as time consuming as roasting a whole turkey!
Store-bought rotisserie chickens are lifesavers when you’re in a pinch because they’re perfect to pick apart for sandwiches, salads and soups, but there’s nothing quite like the tender juiciness of a whole chicken roasted in your own oven. So, if you have the time, (an hour and a half is really all you need!), make it yourself.
This particular whole chicken is flavored with an herby paste and roasted in the oven atop starchy red and gold potatoes, carrots and onions, creating a hearty one-pan meal that’s ideal for any wintery day.
Enjoy it around the table fresh out of the oven, then reserve the leftovers to use just like you would a rotisserie chicken!
- Cook time:
- Prep time:
- Total time:
- 1 lb. baby red potatoes
- 1 lb. baby Yukon gold potatoes
- 5 carrots, peeled and cut into 2-inch pieces
- 1 yellow onion, peeled and large diced
- 6 Tbsp. Heinen’s olive oil
- 3 Tbsp. fresh parsley, finely minced
- 1 Tbsp. fresh rosemary, finely minced
- 5 garlic cloves, finely minced
- Zest and juice of 1 lemon
- 1 Gerber’s CARE Certified whole chicken
- Salt and pepper, to taste
- Preheat the oven to 400°F.
- In a 13×9 roasting pan, mix the potatoes, carrots, onion, 2 Tbsp. of olive oil, salt and pepper until combined. Set aside.
- In a medium-size bowl, mix the parsley, rosemary, garlic, lemon zest, lemon juice, remaining 4 Tbsp. of olive oil, salt and pepper to make an herb paste. Set aside.
- Add the chicken to a large bowl and coat it in ¾ of the herb paste, salt and pepper on all sides.
- Place the chicken onto the vegetables in the roasting pan and bake at 400°F for 75-80 minutes or until it reaches an internal temperature of 165°F in the thickest part of the thigh meat.
- Remove from the oven and drizzle on remaining ¼ of the herb paste. Serve.