Roasted Chicken with Potatoes and Carrots

Roasted Chicken with Potatoes and Carrots is a classic, comforting dish that epitomizes home-cooked goodness. Tender, juicy chicken is perfectly roasted alongside golden, caramelized potatoes and sweet, tender carrots, all infused with aromatic herbs and garlic.

This dish combines simplicity and elegance, making it ideal for both weeknight dinners and special occasions. The natural juices from the chicken mingle with the vegetables, creating a rich, flavorful meal that’s both satisfying and wholesome.

Why I Love This Recipe

I love this recipe because it’s effortless yet incredibly flavorful. The one-pan roasting method allows the chicken and vegetables to cook together, enhancing their natural flavors.

The aroma of fresh rosemary, thyme, and garlic filling the kitchen is irresistible. The chicken stays juicy while the potatoes and carrots soak up the flavorful juices, resulting in a dish that’s comforting, hearty, and visually appealing.

Why This Dish is a Must-Try

This dish is a must-try because it’s a complete meal cooked in one pan, minimizing cleanup while maximizing flavor.

The combination of roasted vegetables and perfectly cooked chicken creates a balance of textures and tastes—from crispy, golden skin to tender, buttery vegetables.

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 1 hour 15 minutes
• Total time: 1 hour 30 minutes

Servings and Nutritional Info

• Servings: 4
• Calories per serving: Approximately 550–600 kcal
• Course: Main Course
• Cuisine: American / Comfort Food

Ingredients

• 1 whole chicken (about 4 lbs / 1.8 kg), or 4 bone-in, skin-on chicken thighs
• 4 medium potatoes, cut into chunks
• 4 large carrots, cut into sticks
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme
• 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary
• Salt and black pepper, to taste
• 1 lemon, cut into wedges
• Optional: fresh parsley for garnish

Cooking Directions

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and season generously with salt, pepper, thyme, and rosemary.
3. In a large roasting pan, toss potatoes and carrots with olive oil, garlic, salt, and pepper. Spread them in an even layer.
4. Place the chicken on top of the vegetables, breast side up if using a whole chicken. Tuck lemon wedges around the chicken.
5. Roast in the preheated oven for 60–75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender and golden.
6. For extra crispiness, broil for 2–3 minutes at the end.
7. Remove from the oven and let the chicken rest for 10 minutes before carving.
8. Garnish with fresh parsley and serve hot with roasted vegetables.

Step-by-Step Preparation Method

1. Preheat oven: Set to 425°F (220°C) for optimal roasting.
2. Prepare chicken: Pat dry and season inside and out with salt, pepper, and herbs.
3. Prepare vegetables: Toss potatoes and carrots with olive oil, garlic, salt, and pepper.
4. Arrange in pan: Place vegetables in a roasting pan and chicken on top, add lemon wedges.
5. Roast: Cook for 60–75 minutes, checking for internal temperature of 165°F (74°C).
6. Optional broil: Broil 2–3 minutes for extra golden skin.
7. Rest and carve: Let chicken rest 10 minutes, then carve.
8. Garnish and serve: Sprinkle fresh parsley before serving.

How to Serve

Serve the roasted chicken alongside the caramelized potatoes and carrots directly from the pan for a rustic, homey presentation. Pair with a fresh green salad or steamed vegetables and a glass of white wine for a complete, satisfying meal.

Recipe Tips

• Pat the chicken dry before roasting to achieve crispier skin.
• Cut vegetables into uniform pieces for even roasting.
• Baste the chicken once or twice during roasting for extra juiciness.
• Use a meat thermometer to ensure the chicken is perfectly cooked.
• Let the chicken rest before carving to retain juices.

Variations

• Garlic Herb Butter Chicken: Rub the chicken with a mixture of butter, garlic, and herbs before roasting.
• Honey Glazed Chicken and Veggies: Drizzle honey over vegetables for a sweet caramelized flavor.
• Mediterranean Style: Add cherry tomatoes, olives, and a sprinkle of oregano.
• Spicy Roast: Add paprika, cayenne, or chili flakes for a kick.
• Vegetable Swap: Include parsnips, sweet potatoes, or brussels sprouts for variety.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Cooked chicken can be frozen separately from vegetables for up to 2 months.
• Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or until heated through.

Special Equipment Needed

• Large roasting pan or baking dish
• Oven
• Meat thermometer
• Knife and cutting board
• Tongs for handling chicken and vegetables

FAQ

Q: Can I use chicken thighs instead of a whole chicken?
A: Yes, bone-in, skin-on thighs work perfectly and may cook slightly faster.

Q: How can I make the skin extra crispy?
A: Pat the chicken dry and roast at a high temperature; optionally broil for 2–3 minutes at the end.

Q: Can I add more vegetables?
A: Yes, just ensure they are cut into similar sizes for even cooking.

Q: Do I need to baste the chicken?
A: Basting is optional but helps keep the chicken juicy and flavorful.

Q: Can I prepare this in advance?
A: Yes, season the chicken and chop vegetables ahead of time. Roast when ready to serve.

Conclusion

Roasted Chicken with Potatoes and Carrots is a classic, comforting, and flavorful dish that’s perfect for family dinners, special occasions, or a cozy weekend meal. The one-pan method makes it easy to prepare, while the combination of tender chicken, crispy golden skin, and caramelized vegetables ensures every bite is a delight. Versatile, satisfying, and simple, this recipe is a must-have in your culinary repertoire.