Roasted Chicken with Potatoes and Carrots
A classic comfort meal that balances tender chicken with flavorful roasted vegetables, perfect for family gatherings or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None
Ingredients
- 1 whole chicken (3-4 pounds)
- 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
- 4 medium potatoes, peeled and cubed
- 4 carrots, peeled and cut into chunks
- 1 onion, quartered
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the chicken by rinsing it under cold water and patting it dry.
- Season the chicken with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Stuff the chicken cavity with lemon juice and squeezed lemon halves.
- Prepare the vegetables by tossing them with olive oil, salt, and pepper.
- Arrange the vegetables in a single layer in a large roasting pan and place the chicken on top.
- Roast in the oven for about 1 hour, until golden brown and juices run clear.
- Rest the chicken for 10-15 minutes before carving.
- Serve the carved chicken alongside roasted vegetables and pan juices.
Notes
Use a meat thermometer to ensure the chicken reaches 165°F (75°C). Don’t skip the resting time for juicy meat.