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Perfect Crispy Roast Chicken for Two Easy Recipe with Vegetables

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A simple and satisfying recipe for a perfectly crispy roast chicken with caramelized vegetables, ideal for cozy dinners for two. This recipe features a dry brine for crispy skin and herbs like rosemary and thyme for flavor.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg), preferably organic or free-range
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon kosher salt (or sea salt)
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 3 garlic cloves, minced
  • 1 lemon, halved (for roasting inside the cavity and optional zest)
  • 2 medium carrots, peeled and cut into chunks
  • 1 medium red onion, cut into wedges
  • 1 small head of broccoli or 1 cup broccoli florets
  • 1 cup baby potatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Instructions

  1. Dry brine the chicken (optional but recommended): The night before or at least 6 hours ahead, pat the chicken dry with paper towels. Rub kosher salt all over the skin and inside the cavity. Place the chicken uncovered on a plate in the fridge to dry out the skin for crispiness.
  2. Preheat your oven to 425°F (220°C) about 20 minutes before roasting.
  3. Prepare the vegetables: Toss carrots, red onion, broccoli, and baby potatoes with 2 tablespoons olive oil, salt, and pepper in a bowl. Set aside.
  4. Season the chicken: Remove the chicken from the fridge (if dry brined). Mix olive oil, minced garlic, rosemary, thyme, pepper, and a little lemon zest. Rub this mixture all over the chicken, making sure to get under the skin where possible. Stuff the lemon halves inside the cavity.
  5. Arrange in the roasting pan: Place the chicken breast-side up in the center. Scatter the prepared vegetables around the chicken, spreading them out evenly.
  6. Roast: Put the pan in the oven and roast for about 50-60 minutes, or until the internal temperature at the thickest part of the thigh reads 165°F (74°C) with a meat thermometer.
  7. Check and baste: Halfway through roasting, baste the chicken skin with the pan juices to keep it moist. You can also turn the vegetables for even caramelization.
  8. Rest the chicken: Once cooked, remove the chicken from the oven and tent with foil. Let it rest for 10-15 minutes before carving.
  9. Serve: Arrange carved chicken pieces on plates with the roasted vegetables. Garnish with fresh parsley if desired.

Notes

Dry brining the chicken overnight helps achieve crispy skin. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C). Baste halfway through roasting for moist skin. Let the chicken rest before carving to keep it juicy. If skin isn’t crispy enough, broil for 1-2 minutes at the end, watching carefully to avoid burning. Avoid overcrowding the pan to prevent steaming the vegetables.

Nutrition

Keywords: roast chicken, crispy chicken, chicken for two, roasted vegetables, easy dinner, weeknight meal, rosemary chicken, thyme chicken, one-pan meal, healthy dinner

Find it online: https://flurpchef.com/perfect-crispy-roast-chicken-for-two-easy-recipe-with-vegetables/