This simple roasted chicken is juicy on the inside, with a crisp golden skin. It's roasted on top of fresh cut veggies to round out a complete meal!
4lbchickenat room temperature
1stem of sage
salt and pepper
Preheat the oven to 475 degrees F.
Cut the carrots and red potatoes into large chunks. Thinly slice the white and light green parts of the leek, setting aside the dark green parts for later. Toss the sliced leeks, carrots, and potatoes all together and season generously with salt, pepper, and the olive oil. Place in a 9×13 baking dish.
Dry the chicken very well with a paper towel, then season the inside of the bird cavity with salt and pepper, as well as all over the outside of the bird. Stuff the cavity with the lemon, garlic, sage, and reserved leek tops.
Truss the chicken and place the chicken on the bed of vegetables. Roast at 475 for 25 minutes, then reduce the temperature to 400, and continue cooking for approximately 45 more minutes (this time varies slightly depending on bird size). I roast the chicken until it reads 160 degrees F on a thermometer.
Let the chicken rest at room temperature for at least 15 minutes for the juices to redistribute, then serve!