Roasted vegetables and chicken are a comfort food classic! Make this recipe for a crowd or as a lovely dinner for two—leftovers are even better.
We’ve also added some optional extras from a cook who swears her techniques make an extra moist, juicy, golden brown.
Preheat oven to 450ºF.
Optional expert tip: Rub the bird all over with lemon. The acid breaks down the fiber, which helps make the chicken more tender.
Rub outside of chicken with 1 tablespoon oil.
Optional expert tip: Instead of oil, brush the skin all over with butter if you want that browned, golden look.
Sprinkle the chicken with a few pinches of salt to season it.
Optional expert tip: Instead of just salt, try a seasoniong made with sugar. The little bit of sugar creates a crisp crust, similar to honey hams.
Stuff cavity with rosemary. Lightly squeeze orange pieces to release juices and place in cavity.
Scatter vegetables in a roasting pan. Toss with remaining oil and season with salt and pepper. Place chicken on top of vegetables breast side up.
Roast for 30 minutes; then lower oven temperature to 350ºF and cook for 30 to 45 minutes longer, or until a thermometer inserted into the thigh reads 165ºF.
Remove from oven and let rest for 20 minutes to let the juices settle into the chicken for a juicy, moist taste.
Slice and serve with roasted vegetables and pan juices.