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Saturday 10 January 2026 10:22:36 GMT
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agarovshen_off
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Hello, golden-brown poultry enthusiasts and autumn harvest table admirers! NancyG here, from The Recipe Collector. Today, I'm sharing an absolute masterpiece of crisp-weather dining straight to your kitchen: this gorgeous Golden Roasted Whole Chicken with Caramelized Red Onion and Brussels Sprouts! Just take a look at the photograph above, brimming with a golden-roasted whole chicken resting alongside charred brussels sprouts, roasted carrots, and vibrant red and white onion rounds, all garnished with fresh green thyme sprigs, pinecones, and autumn leaves. This wonderful meat-only recipe is expertly scaled to serve 4 to 6 people for an unforgettable autumn evening supper, hitting every note of savory, cozy perfection! Recipe Details: Servings: 4 to 6 people Prep Time: 25 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 55 minutes Full Ingredient List: - 4.5 lbs whole roasting chicken, rinsed and patted dry - 2 cups brussels sprouts, trimmed and halved - 2 cups carrots, cut into thick sticks - 1 cup red and white onions, sliced into thick rounds - 3 cloves garlic, minced - 3 tbsp olive oil - 3 tbsp unsalted butter, melted - 1.5 tsp salt - 1 tsp coarse black pepper - 3 sprigs fresh thyme Detailed Instructions: 1. Preheat and Prep: Preheat your oven to 425°F. Pat the whole roasting chicken thoroughly dry with paper towels to ensure crispy golden skin. 2. Season the Chicken: Rub the entire exterior and cavity of the chicken with melted butter, olive oil, minced garlic, salt, and black pepper. 3. Arrange Vegetables: In a large roasting pan, scatter the halved brussels sprouts, thick carrot sticks, and red and white onion rounds around the center of the pan. 4. Roast to Perfection: Place the seasoned whole chicken directly in the center of the roasting pan amidst the vegetables. Lay fresh thyme sprigs across the top. Roast in the preheated oven for 1 hour to 1 hour 30 minutes until the chicken skin is deeply golden and crispy, and the internal temperature reaches 165°F. 5. Rest and Serve: Let the whole chicken rest for 15 minutes before carving and serving alongside the roasted harvest vegetables! Chef's Notes by NancyG: - Stunning Centerpiece: Roasting a whole chicken surrounded by caramelized red onions and charred brussels sprouts creates an incredible presentation for fall gatherings. - Locked-In Juices: Keeping the chicken whole while roasting over vegetables helps retain moisture for tender, flavorful meat in every bite. - Meat-Only Heartiness: Focusing purely on a magnificent protein-packed whole roasting chicken makes this traditional feast a deeply satisfying main course. Nutritional Facts (Per Serving): Calories: 510 kcal Total Fat: 24 g Saturated Fat: 7 g Cholesterol: 145 mg Sodium: 785 mg Total Carbohydrates: 15 g Dietary Fiber: 4 g Sugars: 5 g Protein: 48 g #TheRecipeCollector #NancyGCookOn #RoastChicken #FallRecipes #ComfortFoodFavorites
Hello, golden-brown poultry enthusiasts and autumn harvest table admirers! NancyG here, from The Recipe Collector. Today, I'm sharing an absolute masterpiece of crisp-weather dining straight to your kitchen: this gorgeous Golden Roasted Whole Chicken with Caramelized Red Onion and Brussels Sprouts! Just take a look at the photograph above, brimming with a golden-roasted whole chicken resting alongside charred brussels sprouts, roasted carrots, and vibrant red and white onion rounds, all garnished with fresh green thyme sprigs, pinecones, and autumn leaves. This wonderful meat-only recipe is expertly scaled to serve 4 to 6 people for an unforgettable autumn evening supper, hitting every note of savory, cozy perfection! Recipe Details: Servings: 4 to 6 people Prep Time: 25 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 55 minutes Full Ingredient List: - 4.5 lbs whole roasting chicken, rinsed and patted dry - 2 cups brussels sprouts, trimmed and halved - 2 cups carrots, cut into thick sticks - 1 cup red and white onions, sliced into thick rounds - 3 cloves garlic, minced - 3 tbsp olive oil - 3 tbsp unsalted butter, melted - 1.5 tsp salt - 1 tsp coarse black pepper - 3 sprigs fresh thyme Detailed Instructions: 1. Preheat and Prep: Preheat your oven to 425°F. Pat the whole roasting chicken thoroughly dry with paper towels to ensure crispy golden skin. 2. Season the Chicken: Rub the entire exterior and cavity of the chicken with melted butter, olive oil, minced garlic, salt, and black pepper. 3. Arrange Vegetables: In a large roasting pan, scatter the halved brussels sprouts, thick carrot sticks, and red and white onion rounds around the center of the pan. 4. Roast to Perfection: Place the seasoned whole chicken directly in the center of the roasting pan amidst the vegetables. Lay fresh thyme sprigs across the top. Roast in the preheated oven for 1 hour to 1 hour 30 minutes until the chicken skin is deeply golden and crispy, and the internal temperature reaches 165°F. 5. Rest and Serve: Let the whole chicken rest for 15 minutes before carving and serving alongside the roasted harvest vegetables! Chef's Notes by NancyG: - Stunning Centerpiece: Roasting a whole chicken surrounded by caramelized red onions and charred brussels sprouts creates an incredible presentation for fall gatherings. - Locked-In Juices: Keeping the chicken whole while roasting over vegetables helps retain moisture for tender, flavorful meat in every bite. - Meat-Only Heartiness: Focusing purely on a magnificent protein-packed whole roasting chicken makes this traditional feast a deeply satisfying main course. Nutritional Facts (Per Serving): Calories: 510 kcal Total Fat: 24 g Saturated Fat: 7 g Cholesterol: 145 mg Sodium: 785 mg Total Carbohydrates: 15 g Dietary Fiber: 4 g Sugars: 5 g Protein: 48 g #TheRecipeCollector #NancyGCookOn #RoastChicken #FallRecipes #ComfortFoodFavorites

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