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    Home » Recipes » Chicken

    Roasted Chicken, Potatoes, & Carrots

    by Mindy Boyd · Published: Jan 12, 2017 · Updated: Dec 9, 2024

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    Roasted Chicken, Potatoes, & Carrots is a one pan meal. It is healthy and delicious!

    Preparing the whole meal and tossing it in a pan to cook is right up my alley! And this Roasted Chicken, Potatoes, & Carrots is that kind of meal.

    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!

    I modified a recipe from Taste of Home and this is what I came up with. We try to eat healthy foods most of the time, so if I find a recipe that I really like I tweek it and make it as healthy as possible.

    The original recipe called for butter, so I swapped it with olive oil. I had a container of fresh thyme in the fridge, so I used it instead of the rosemary the recipe called for, you could use sage also. I also used a little less than the recipe called for so the taste of the chicken and veggies took center stage.

    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!

    Taste of Home’s version called for the chicken to be basted every 30 minutes. But I figured since it was being roasted with the lid on, and chickens now-a-days are injected with salt water, basting wasn’t necessary. And who wants to babysit this meal by basting it every 30 minutes?

    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!

    This Roasted Chicken, Potatoes, & Carrots turned out moist and delicious. This recipe made enough for 4 adults. Two of us had a breast and the other two had a leg and a thigh.  We each had 1 1/2 potatoes and 1 1/2 carrots. I think it would be enough for 2 adults and 2-4 kids, depending on how much the kiddos eat.

    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!

    This Roasted Chicken, Potatoes, and Carrots can be made in the slow cooker (4-4 1/2 hours on high, 6 1/2 – 8 hours on low), but the skin will not be crispy.

    Want a roasted chicken with lemon? Try this Lemon-Herb Raosted Chicken. For a slow cooker recipe try this Crockpot Whole Chicken.

    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!

    Roasted Chicken, Potatoes, & Carrots

    Mindy Boyd
    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!
    5 from 5 votes
    Print - Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs
    Course Main Course
    Cuisine American
    Servings 6

    Ingredients
      

    • 1 whole roasting chicken 5-6 pounds
    • 1/2 cup olive oil
    • 3 tablespoon fresh parsley chopped
    • 2 tablespoons fresh thyme rosemary, or sage, chopped
    • 2 cloves garlic minced
    • 6 medium red potatoes halved
    • 6 carrots cut into 1-2 inch pieces (depending on their thickness)
    • 1 onion cut into eighths
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
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    Instructions
     

    • Preheat oven to 350°. Coat a large, shallow roasting pan with cooking spray.
    • In a small bowl mix the olive oil, fresh herbs, and garlic; set aside.
    • Sprinkle inside of chicken with about one fourth of the salt and pepper and place in roasting pan breast side up. Tie legs together with kitchen string.
    • Arrange the potatoes, carrots, and onions around chicken.
    • Rub half of olive oil mixture over chicken and pour the other half over the vegetables, sprinkle the chicken and vegetables with remaining salt and pepper.
    • Cover and roast for 1 1/2 hours. Uncover and roast 1 hour longer.
    • Let rest, covered for 10-15 minutes before serving.

    Notes

    Chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 170°-175°. I don't have a thermometer so I usually roast the chicken 20 minutes per pound plus an additional 15-30 minutes. I would rather cook it a little longer than called for than have a chicken that is pink near the bone. I use a roasting pan that has a lid.
    Tried this recipe?Let us know how it was with a comment below.

    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!

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    Roasted Chicken, Potatoes, & Carrots: Whole chicken, red potatoes, carrots, onion, olive oil, thyme, and parsley is all you need to make this meal in a pan!

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    Reader Interactions

    Comments

    1. Jason says

      January 19, 2017 at 3:45 pm

      Hi Mindy,

      Thanks for sharing, have you tried this recipe yourself? cause from my opinion and expierance if you leave that chicken to cook for 2.30 hours you open the oven and you do not find the chicken.

      Reply
      • Mindy Boyd says

        January 19, 2017 at 4:05 pm

        Yes, I have tried the chicken myself. The chicken you see in the photo is the chicken that cooked for 2 1/2 hours. Not even burnt! Lid on for the first 1 1/2 hours and lid off for the last hour. If you follow the link in the recipe to Taste of Home, they too cook the chicken for 2-2 1/2 hours. Thanks for asking to clarify the recipe.

        Reply
    2. Anlet prince - Annslittlecorner says

      January 16, 2017 at 6:26 am

      Wow beautiful photos. Wanna grab them right away…

      Reply
      • Mindy Boyd says

        January 17, 2017 at 12:21 pm

        Thank you!

        Reply
    3. Angie@Angie's Recipes says

      January 13, 2017 at 12:03 am

      That’s a perfectly roasted chicken! I love esp. that you have paired it with abundance of veggies!

      Reply
      • Mindy Boyd says

        January 13, 2017 at 12:12 am

        Thanks, Angie!

        Reply
    5 from 5 votes (5 ratings without comment)

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