Roast Chicken with Carrots and Potatoes

Roast Chicken with Potatoes and Carrots
Roast Chicken with Potatoes and Carrots

Roast Chicken with Potatoes and Carrots

Course: Main Course
Servings: 6
Calories: 445kcal
This is quite possibly the simplest dinner that will make you look like a kitchen rockstar. Once you realize how easy it is to make your own roast chicken, you'll never need grocery store rotisserie again!
Print Recipe


  • 1 roasting chicken 4-5 pounds
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 bunch thyme fresh
  • 1 lemon halved
  • 1 head garlic, minced cut in half crosswise
  • 2 tbsp unsalted butter melted
  • 1 onion peeled and roughly chopped
  • 1 lb carrots peeled and roughly chopped
  • 2 lbs Yukon Gold potato washed and roughly chopped


  • Preheat the over to 425°F and grease the bottom of your roasting pan with cooking spray or oil.
  • Scatter the onion, carrots, and potatoes around the bottom of the pan.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Place the chicken in a roasting pan.
  • Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. (If any of this doesn't fit, just put into the pan with the veggies.) Brush the outside of the chicken with butter and sprinkle again with salt and pepper.
  • Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Let rest for 5-10 minutes. Carve chicken, plate the vegetables and use the pan juices as gravy for everything.
  • OPTIONAL: Squeeze out the garlic pulp and juice from the lemon into the pan juices for extra flavor before discarding them.



  • For dishes like this I sometimes don’t waste the time of peeling the carrots. Since they are cooking so long, they get tender anyway. Just make sure to really clean off any dirt before cooking.
  • If you get sick of leftovers as is, consider quesadillas, a BBQ chicken pizza, or fried rice.


  • Use your favorite cooking oil in place of the melted butter.

Veggie Lovers

  • Add more or trade them out for your personal favorites. Sweet potatoes, roasted peppers, or even thicker asparagus might be interesting underneath.


Calories: 445kcal | Carbohydrates: 32g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 966mg | Potassium: 1195mg | Fiber: 7g | Sugar: 5g | Vitamin A: 13851IU | Vitamin C: 38mg | Calcium: 106mg | Iron: 7mg