Sonja and Alex Overhiser, the creative duo behind A Couple Cooks, know a thing or two about making every meal feel special. Their One-Pot Roast Chicken and Herby Veggies is the ultimate centerpiece for the holidays—and trust us, it’s more than just a recipe. This foolproof method for roasting chicken will quickly become your go-to for Sunday dinners, special occasions, and festive gatherings alike.
Picture this: a succulent, juicy bird with perfectly seasoned, melt-in-your-mouth meat, nestled over a bed of veggies that soak up every drop of its flavorful juices. No more dry or bland chicken here. With a simple rub of salt, spices, and a few pats of butter tucked under the skin, this roast chicken achieves rich, moist perfection every time. It’s a method so irresistible, you’ll be singing its praises after just one bite.
Recipe
SERVES 4
Ingredients
¾ tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 whole chicken (4 to 5 lb [1.8 to 2.3 kg]), thawed if frozen
3 Tbsp olive oil
1 Tbsp salted butter, cut into 4 thin pats
Freshly ground black pepper
1 yellow onion, sliced
1 red onion, sliced
2 lb [910 g] baby or fingerling potatoes (slice fingerlings in half)
4 medium carrots, peeled and sliced into rounds
2 celery ribs, sliced
4 garlic cloves, smashed
½ Tbsp driedoregano
½ Tbsp dried thyme
½ Tbsp dried tarragon or rosemary
2 Tbsp balsamic vinegar
Instruction
Preheat the oven to 425°F [220°C]. Set an oven rack in the lower third of the oven.
In a small bowl, mix the 1½ tablespoons kosher salt with the garlic powder, onion powder, and smoked paprika.
Set the chicken on a cutting board and pat it dry with a paper towel. Rub it with 1 tablespoon of the olive oil. Generously sprinkle the salt mixture over all sides of the chicken and rub it around the surface. Use your fingers to lift the skin from the chicken breast and the edge of the drumsticks and season under the skin as well. Tuck the pats of butter under the skin.
Use one piece of kitchen twine to tie the legs together with a knot. Wrap a second piece of twine around the other end of the chicken and tie another knot to secure the wings to the body (see Tips).Top the chicken with a few grinds of black pepper. Allow the chicken to rest on the cutting board for15 minutes while preparing the vegetables.
Add the remaining 2 tablespoons of olive oil to a large ovenproof skillet (see Tips) and heat overmedium-high heat. Add the onions, potatoes, carrots, celery, and garlic and sprinkle with theoregano, thyme, tarragon, and the remaining ¾teaspoon kosher salt. Cook until the onions aretender, stirring frequently, about 5 minutes. Remove from the heat and stir in the balsamic vinegar.
Place the chicken on top of the vegetables. Roast for 55 minutes, then check the temperature andcontinue roasting until cooked through, 10 to 15minutes. The internal temperature should read170° to 175°F [77° to 80°C] at the thighs and 155° to 165°F [68°to 74°C] at the breast.
Gently tip the chicken to let the juices run out into the pan. Allow the chicken to rest on a cuttingboard for 10 to 15 minutes before carving. Toss the vegetables with the chicken juices beforeserving.
Tips
Don’t have an ovenproof skillet? Sauté the vegetables in your largest skillet, then transfer them to a rimmed baking sheet or roasting pan and place the chicken on top.
This method for tying the chicken is easy to master, but you can skip it in a pinch. Tying simply helps the chicken keep its shape and cook evenly.If you haven’t carved a chicken before, watch a video online. Learning several simple slicingtechniques will result in a beautifully plated platter of chicken.
Once the meat has been stripped from the bones, don’t toss them! It’s easy to transform them into a deeply flavorful broth that you can use for soups or stews or just sip on its own. Simply place the bones in a pot and cover with water, add 1 to 2 teaspoons of salt, and throw in some sliced onion and celery if you have it. Simmer for 1 to 2 hours. Strain out any solids—and get ready to be blown away by how good homemade chicken broth can be.
Wine Pairing
An unoaked chardonnay is our choice to complement this meal. The wine’s light, refreshing mouth feel balances the buttery succulence and earthy herbs of this dish.
Cooking Together
One person can season and tie the chicken while the other chops and cooks the vegetables. Get the chicken in the oven and while it roasts, make a salad or dessert together.
For Dairy-Free
Use vegan butter.
Storage Leftovers will keep, refrigerated, for up to 3 days.
Share the post “The Juiciest (One-Pot) Roast Chicken Recipe You’ll Make Every Holiday”
