Roasting a chicken whole helps keep every part juicy while developing deep, rich flavor. It is also one of the most economical ways to buy chicken, making it an excellent solution for a family meal where everyone can choose their favorite cut.
For the best results, use a cast-iron pot or another heavy oven-safe pot rather than a baking dish. Make sure it can withstand an oven temperature of about 210°C (410°F).
One-pot whole roast chicken with vegetables
(Photo: Boaz Lavi)
Ingredients:
- 1 whole chicken, about 1.5 kg (3.3 pounds)
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon sweet paprika
- 1 celery stalk
- 1 red onion
- About 0.5 kg (1.1 pounds) baby potatoes
- Salt
- Black pepper
- 1 large carrot
Preparation:
- Preheat the oven to 210°C (410°F), preferably using the convection setting.
- Peel the carrot and cut it into large pieces. Cut the celery into similarly sized pieces. Peel the onion and cut it into six wedges. Arrange the carrot, celery and onion in the bottom of a heavy oven-safe pot and add the baby potatoes. Season with salt and black pepper.
- Place the chicken breast-side up on top of the vegetables. In a small bowl, combine the olive oil, lemon juice and paprika. Brush the mixture generously over the chicken, allowing some of the seasoning to drip down into the pot. Season the top of the chicken with salt and black pepper.
- Cover the pot and roast for 1 hour. Remove the lid and continue roasting for about 10 minutes, or until the chicken is deeply golden. Remove from the oven and serve hot with the vegetables.
Storage: Refrigerate for up to 3 days. Reheat in the microwave.