Roasted Chicken Recipe

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Chicken

Pat the chicken dry with paper towels. Season generously with salt and black pepper, both inside and out. Place garlic cloves and fresh thyme inside the cavity of the chicken.

Drizzle with Olive Oil

Rub the outside of the chicken with olive oil to ensure a crispy skin.

Chop the Vegetables

Peel and chop the potatoes into quarters. Peel and slice the carrots into thick rounds. Cut the zucchini into half-moons. Slice the red onion into wedges.

Arrange Vegetables

In a large roasting pan, combine the chopped potatoes, carrots, zucchini, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Roast the Chicken and Vegetables

Place the chicken on top of the vegetables in the roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.

Make the Au Jus

In a small saucepan, combine chicken broth and Worcestershire sauce. In a separate bowl, mix cornstarch with water to create a slurry. Bring the broth to a simmer, then whisk in the cornstarch slurry. Cook until thickened, about 2-3 minutes.

Serve the Dish

Let the chicken rest for 10-15 minutes after roasting. Carve the chicken and serve alongside the roasted vegetables drizzled with au jus.