Roasted Chicken, Potatoes, & Carrots
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!
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
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.