Whole Roast Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.

	this recipe	typical
fat	0%	3%
salt	0%	0%
aromatics	8%	1%
vegetables and beans	56%	0%

Where it stands out

• #1 of 43 for browning depth
• #2 of 43 for saltiness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

300 g	2 cups potatoes, cut into 1-inch pieces (no need to peel)
384 g	3 cups carrots, 3/4 inch slices, at a diagonal
150 g	1 large onion – cut into 1-inch wedges
	1 lemon, zested, then cut in half
34 g	2-3 tablespoons olive oil, divided
3 g	1 whole head of garlic, cut in half (see photo) or sub garlic cloves
2041 g	4-5 lb whole chicken, organic if possible, innards removed, patted dry
11 g	10-12 sprigs fresh herbs (rosemary, thyme, sage, or lemon thyme)
	Salt and pepper to taste ( 2-ish teaspoons)

Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Best recipe I ever had for a roast chicken! Loved the veges but I didn’t add enough. Great flavors like all of your recipes I have tried. Easy to do and everyone enjoyed it! A keeper! Thank you!” — a cook, 5.0★