Roasted Chicken With Potatoes And Carrots

Name: Roasted Chicken With Potatoes And Carrots
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 4 lbs); 4 large potatoes, cut into chunks; 4 large carrots, cut into 1-inch pieces; 3 tablespoons olive oil; 4 cloves garlic, minced; 2 teaspoons dried rosemary; 2 teaspoons dried thyme; Salt and pepper to taste; 1 lemon, halved

Highlighted under: Warm Comfort Food Inspiration

I love preparing Roasted Chicken with Potatoes and Carrots because it embodies comfort food at its finest. The harmonious blend of savory, tender chicken with flavorful roasted vegetables is simply irresistible. There’s something about the way the chicken absorbs the herb-infused olive oil while the vegetables caramelize that makes this dish comforting and satisfying. It’s a great weeknight meal, and my family can't get enough of it. The best part is that it’s easy to prepare, allowing me to enjoy a delightful dinner without spending hours in the kitchen.

Created by

Pippa Lawson

Last updated on 2026-02-07T22:45:35.695Z

When I first made Roasted Chicken with Potatoes and Carrots, I discovered how simple yet flavorful a meal can be. I seasoned the chicken generously and let it roast slowly, allowing the juices to mingle with the vegetables, which resulted in perfectly cooked and aromatic sides. Using fresh herbs like rosemary and thyme really brought the dish to life.

Another tip I learned is to cut the potatoes and carrots uniformly so they cook evenly. The golden-brown color on the chicken skin adds a delightful crunch, while the vegetables become tender and flavorful. This hearty dish is now a family favorite!

What You Will Love About This Dish
Savory and juicy roasted chicken infused with herbs
Crispy potatoes and sweet carrots that caramelize beautifully
A one-pan meal that makes clean-up a breeze
Perfectly balanced flavors for a comforting dinner

Tips for Perfect Roasting

Roasting a whole chicken requires attention to detail to achieve that golden-brown skin and juicy meat. I recommend using a meat thermometer to check for doneness, as cooking times can vary based on your oven and the size of the chicken. Look for an internal temperature of 165°F (75°C) at the thickest part between the breast and thigh. This ensures that your chicken is perfectly cooked without drying out.

To enhance the flavor even further, you can marinate the chicken prior to roasting. Combining the olive oil, herbs, and garlic with the chicken and letting it sit for 30 minutes to an hour can deepen the flavor profile. If you're short on time, just make sure to coat the chicken well before roasting.

Vegetable Variations and Substitutions

While this recipe features potatoes and carrots, feel free to experiment with other vegetables based on seasonal offerings. Sweet potatoes, parsnips, or even Brussels sprouts can add a different flavor and texture. Keep in mind that root vegetables may require similar cooking times, while softer vegetables like zucchini should be added halfway through the roasting process to avoid overcooking.

If you're looking for a healthier option, consider swapping out the olive oil with a light spray of avocado oil, which has a high smoke point and a mild flavor. For those who prefer a dairy-free alternative, a mix of herbed chicken broth can also be used to baste the chicken during roasting, keeping it moist and enhancing the vegetable flavors.

Storage and Make-Ahead Tips

This roasted chicken dish makes for an excellent make-ahead meal. You can prepare the chicken and vegetables the night before, store them in the refrigerator, and roast them when you're ready to eat. Just allow the chicken to come to room temperature for about 30 minutes before placing it in the oven to ensure even cooking.

For leftovers, store the chicken and vegetables separately in airtight containers. The roasted chicken can last up to 3-4 days in the fridge and can be reheated in the oven at 350°F (175°C) for about 20 minutes to maintain its juiciness. You can also shred leftover chicken for use in salads, tacos, or sandwiches.

Ingredients

For the Chicken and Vegetables

1 whole chicken (about 4 lbs)
4 large potatoes, cut into chunks
4 large carrots, cut into 1-inch pieces
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried rosemary
2 teaspoons dried thyme
Salt and pepper to taste
1 lemon, halved

Seasoning

Instructions

Prepare the Chicken

Preheat your oven to 425°F (220°C). Rinse the chicken under cold water and pat it dry with paper towels. Rub the olive oil all over the chicken, then season generously with salt, pepper, garlic, rosemary, and thyme. Squeeze the juice of one lemon half over the chicken and place the used half inside the cavity.

Prepare the Vegetables

In a large bowl, toss the potatoes and carrots with the remaining olive oil, salt, and pepper. Arrange the vegetables around the chicken in a large roasting pan.

Roast

Place the roasting pan in the preheated oven and roast for about 60 minutes or until the chicken's internal temperature reaches 165°F (75°C) and the juices run clear when pierced between the breast and thigh. Stir the vegetables once during roasting for even cooking.

Rest and Serve

Remove the chicken from the oven and allow it to rest for 10 minutes before carving. Serve with the roasted vegetables on the side.

Serving Suggestions

Pro Tips

For extra flavor, marinate the chicken in the seasoning overnight. This dish pairs nicely with a fresh green salad or crusty bread to soak up the juices.

Flavor Enhancements

For an aromatic kick, consider seasoning the chicken cavity with fresh herbs like parsley or sage along with garlic. These aromatic herbs release their flavors while roasting, adding depth and fragrance to the dish. You might also think about including a splash of white wine or chicken broth in the bottom of the roasting pan for moist heat, which also helps create a delicious gravy.

Another delicious option is to experiment with flavored butters under the skin. Building a compound butter with herbs, lemon zest, and garlic can add an extra layer of flavor and moisture. Remember to loosen the skin gently with your fingers to avoid tearing, then spread the butter underneath.

Serving Suggestions

Pair this roasted chicken with a fresh green salad featuring a tangy vinaigrette for a well-balanced meal. The freshness of the salad contrasts beautifully with the rich, savory flavors of the chicken and vegetables. A side of crusty bread is ideal for sopping up any delicious juices left on the plate.

For a more substantial meal, serve the roasted chicken over a bed of couscous or quinoa, which can absorb the flavorful juices and provide texture. You can even toss the grains with some finely chopped herbs or a squeeze of lemon for added brightness.

Questions About Recipes

→ Can I use bone-in, skin-on chicken pieces instead of a whole chicken?

Yes, bone-in, skin-on chicken pieces can be used and will cook faster. Adjust the cooking time to about 40-45 minutes.

→ What can I substitute for carrots?

You can substitute carrots with parsnips or sweet potatoes for a different flavor profile.

→ How do I ensure the chicken skin gets crispy?

Make sure to dry the chicken thoroughly before seasoning it and avoid covering it while it roasts.

→ Can I reheat leftovers?

Yes, reheat leftovers in the oven for the best results, as it helps maintain the crispiness.