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Roasted Chicken with Potatoes and Carrots

Delicious Roasted Chicken with Potatoes and Carrots Recipe

Enjoy this roasted chicken with potatoes and carrots, a perfect weeknight dinner that brings comfort and flavor to your table.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken Whole Chicken (3-4 pounds) Opt for organic for enhanced flavor.
  • 3 tablespoons Olive Oil Keeps the chicken moist and helps achieve a golden brown.
For the Vegetables
  • 4 medium Potatoes, peeled and cubed Provides hearty texture; sweet potatoes can be used for a sweeter twist.
  • 4 Carrots, peeled and cut into chunks Adds a touch of sweetness and nutrition.
  • 1 Onion, quartered Yellow onion is preferred; feel free to use red for a different sweetness.
For Seasoning
  • 4 cloves Garlic, minced Enriches aroma and flavor.
  • 1 tablespoon Fresh Rosemary, chopped Brings earthy notes; substitute with thyme if needed.
  • 1 tablespoon Fresh Thyme, chopped Offers a subtle floral flavor.
  • Salt and Black Pepper Adjust to taste.
For Finishing Touches
  • 1 Lemon, halved Adds refreshing acidity.

Equipment

  • Roasting pan
  • Oven
  • small bowl
  • large bowl
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Rinse the whole chicken under cold water and pat it dry.
  3. Combine olive oil, minced garlic, rosemary, thyme, salt, and pepper in a bowl and rub it on the chicken.
  4. Squeeze the juice of half a lemon inside the chicken's cavity and place the halves inside.
  5. Toss potatoes, carrots, and onion with olive oil, salt, and pepper in a bowl.
  6. Arrange the seasoned vegetables in a roasting pan and place the chicken on top.
  7. Roast in the oven for approximately 1 hour or until the chicken is golden brown and juices run clear.
  8. Let the chicken rest for 10-15 minutes before carving.
  9. Serve the chicken alongside the roasted vegetables, drizzling pan juices over the top.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 350mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Pat the chicken dry before seasoning for crispy skin. Use a meat thermometer to ensure doneness at 165°F.

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