This roasted chicken is tender on the inside, golden brown on the outside, and surrounded by flavorful vegetables. William – All-Purpose by Mélanges Austin Blends seasons the chicken, potatoes, and vegetables with ease.
Prep time: 20 minutes · Cook time: 190°C (375°F), until 82°C (180°F) · Servings: 4 to 6 · Level: Easy
Why you'll love this recipe
- The chicken remains tender and juicy with golden brown skin.
- William seasons both the chicken and the vegetables.
- Everything cooks together in the same dish.
- Leftovers are perfect for sandwiches, salads, and soups.
Ingredients
- 1 whole chicken, about 1.8 to 2 kg
- William – All-Purpose by Mélanges Austin Blends, enough to evenly coat the chicken and lightly season the vegetables
- 3 tbsp olive oil, divided
- 700 g baby potatoes, halved
- 3 carrots, cut into large pieces
- 1 onion, quartered
- 1 lemon, halved
- 125 ml (1/2 cup) chicken broth or water
Instructions
- Preheat. Preheat the oven to 190°C (375°F). Place the rack in the center of the oven.
- Prepare. Remove giblets from the cavity, if necessary. Do not rinse the chicken. Instead, pat its entire surface dry with paper towels to help the skin brown nicely.
- Season the vegetables. Place the potatoes, carrots, and onion in a roasting pan. Add a little oil, then sprinkle just enough William to lightly season all the vegetables. Mix to coat them thoroughly.
- Season the chicken. Brush the entire surface of the chicken with the remaining oil. Generously sprinkle William on the breast, thighs, under the wings, and on the sides. The chicken should be covered with an even layer, without large clumps of seasoning.
- Garnish. Place the two lemon halves in the chicken cavity. Place the chicken, breast-side up, in the center of the vegetables.
- Add liquid. Pour the broth or water into the bottom of the roasting pan, around the chicken, without wetting the skin.
- Roast. Cook at 190°C (375°F). Start checking for doneness after about 1 hour 15 minutes, as the cooking time varies depending on the weight of the chicken and the oven used.
- Check. The whole chicken is ready when the thickest part of the breast reaches 82°C (180°F). Insert the thermometer into the meat without touching a bone directly.
- Brown. If the skin lacks color, briefly increase the heat at the end of cooking. Watch carefully to avoid burning the seasoning.
- Rest. Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Stir the vegetables in the pan juices before serving.
Made with William
William – All-Purpose is ideal for everyday cooking. It pairs perfectly with chicken, potatoes, vegetables, soups, rice, and much more.
$15.00 · 250 g
Our tips
- The amount of William varies depending on the chicken's weight. Use enough to cover all the skin, then season the vegetables more lightly.
- Pat the chicken very dry before seasoning for a crispier, golden skin.
- Do not pour the broth directly over the chicken, as this would remove some of the seasoning.
- Cut vegetables into large pieces to prevent them from becoming too soft.
- Use a thermometer rather than relying solely on cooking time.
Other cooking methods
- On the BBQ: Prepare an indirect heat zone and maintain the BBQ around 190°C (375°F). Cook the chicken, lid closed, until an internal temperature of 82°C (180°F) is reached.
- Rotisserie: Season the chicken with William, secure it firmly on the spit, and turn it over indirect heat until the correct internal temperature is reached.
- Air fryer: Choose a small chicken that fits easily into the appliance. Cook it at about 180°C (350°F) and always check the internal temperature with a thermometer.
What to serve with
- Roasted potatoes and carrots
- Green salad
- Green beans
- Buttered rice
- Mashed potatoes
- Coleslaw
- Fresh bread
Storage
Refrigerator: Remove meat from bones and store in an airtight container for up to 3 days.
Freezer: Freeze cooled, deboned chicken in a tightly sealed container for up to 3 months.
Reheating: Reheat covered chicken with a little broth in the oven or a skillet until the center reaches 74°C (165°F).
Frequently Asked Questions
Should I rinse the chicken before cooking?
No. Pat it dry with paper towels. Rinsing raw chicken can spread bacteria to the sink and nearby surfaces.
Where should I take the temperature?
Insert the thermometer into the thickest part of the breast, without touching a bone directly.
Why isn't my chicken skin getting crispy?
The chicken might still be damp or the broth touched the skin. Pat it dry thoroughly and always pour liquid around the meat.
Can I season the chicken the day before?
Yes. Season it with William, cover it, and store it in the refrigerator. Take it out while the oven preheats.
Can I use chicken thighs or breasts?
Yes. Season the pieces with William and cook them until an internal temperature of 74°C (165°F) is reached. The cooking time will be shorter than for a whole chicken.
Mélanges Austin Blends — The secret ingredient in your dishes.