Description
A classic comfort dish featuring tender, juicy roasted chicken paired with flavorful potatoes and sweet carrots, all enhanced by aromatic fresh herbs.
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 4 medium potatoes, peeled and cubed
- 4 carrots, peeled and cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and black pepper, to taste
- 1 lemon, halved
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels.
- Season the Chicken: In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken, both inside and out.
- Stuff the Chicken: Squeeze the juice of one lemon half inside the chicken cavity. Place the squeezed lemon halves inside the cavity for extra flavor.
- Prepare the Vegetables: In a large bowl, toss the cubed potatoes, carrot chunks, and onion with olive oil, salt, and pepper until evenly coated.
- Arrange the Ingredients: Spread the vegetables in a single layer in a large roasting pan. Place the seasoned chicken on top of the vegetables.
- Roast: Place the roasting pan in the preheated oven. Roast for about 1 hour, or until the chicken is golden brown and the juices run clear when pierced.
- Rest the Chicken: Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Serve the Dish: Carve the chicken and serve it alongside the roasted vegetables, drizzling the pan juices over everything for added flavor.
Notes
Patting the chicken dry before seasoning ensures a crispier golden skin. Use a meat thermometer to verify the internal temperature reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: roasted chicken, one pan meal, roasted potatoes and carrots, family dinner, comfort food