Tips for roasting a whole chicken: 1.) 15 minutes per lb at 400-425F, check half way and baste the bird with juices. If there aren’t any drippings in the pan, you can add a bit of broth to the pan. Also, if the top is browning too quick, tent it with foil! Alternatively, if the veggies are browning too quick, cover them with foil but leave the bird exposed. 2.) If you have a larger chicken (5 lbs) cut your veggies larger so they don’t cook too quickly! Root veggies are always great for long cook
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Tips for roasting a whole chicken: 1.) 15 minutes per lb at 400-425F, check half way and baste the bird with juices. If there aren’t any drippings in the pan, you can add a bit of broth to the pan. Also, if the top is browning too quick, tent it with foil! Alternatively, if the veggies are browning too quick, cover them with foil but leave the bird exposed. 2.) If you have a larger chicken (5 lbs) cut your veggies larger so they don’t cook too quickly! Root veggies are always great for long cook
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