Wholesome, hearty, warm, and cozy. This roasted chicken is seasoned just right and is a one-dish hit.
What’s not to love about a roast chicken dinner? Even the tempting aroma that fills the air as it happily cooks in the oven is enough to make this dish a family favorite. What’s also great about it is that it’s so easy to make. Once you’ve prepared the chicken and vegetables, and it’s all in the oven, you can sit back and relax, knowing that a beautiful dinner is right around the corner.
Plus, with leftover roast chicken (if there is any left!), the possibilities are endless! You can use it in salads, stir-fries, sandwiches, wraps, and so much more. Leftover vegetables and potatoes can also be added to soups. Remember not to throw away the chicken carcass and bones. They will make a delicious stock.
Not only will this meal delight the taste buds, but its versatility and affordability win bonus points, too! Oh, and did I mention this recipe cooks in one pan? The roast chicken comes out tender and beautifully golden, with a crispy skin that’s hard to resist.
Is Roast Chicken With Vegetables and Potatoes Healthy?
This is a satisfying and nutritious dish that includes essential vitamins and minerals from just about every food group. There are starches, veggies, and lean protein from the meat. While some roast chicken recipes call for the use of butter, this one uses just one tablespoon of olive oil.
How to Baste Your Chicken
The tastiest part of this dish is the tender, moist meat and the super crispy skin, which is why basting is essential. Basting is a cooking technique that ensures that the meat stays juicy and browns evenly. Simply use the juices released from the chicken to baste it. This can be done with a basting syringe or with the use of a spoon or small ladle. Remember to start basting your chicken after about half an hour, repeating every 20 minutes or so.
How to Make Ahead and Store
Steps 1 through 4 can be done the night before. Cover the pan with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to cook, preheat your oven and roast the chicken and vegetables as directed. Leftovers should be cooled and refrigerated within 2 hours. Remove the meat from the bones and store in an airtight container or Ziploc bag. If stored in the fridge, the chicken should be used within 3 days. It can also be frozen for up to 4 months. The potatoes and vegetables can be stored together, but not with the chicken.
Serving Suggestions
Though this dish is a complete meal all on its own, you can add a vibrant salad for an element of color freshness. Try this Tomato Basil Salad or this Healthy Broccoli Salad. In the mood for dessert? Serve up a slice of this Healthy, Gluten & Sugar-Free Carrot Cake or these deliciously chewy Greek Yogurt Brownies that are naturally gluten-free.
Recipe
Ingredients
- 1 whole chicken about 4 pounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 medium Yukon Gold potatoes quartered
- 6 medium carrots peeled and cut into 1-inch pieces
- 1 large onion quartered
- 4 cloves garlic minced
- 1 lemon halved
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
Instructions
- Preheat the oven to 400°F.
- Rub the chicken with 1 tablespoon of olive oil, salt, and pepper. Place the chicken in a large roasting pan.
- In a large bowl, toss the potatoes, carrots, onion, and garlic with 1 tablespoon of olive oil, salt, pepper, rosemary, and thyme. Arrange the vegetables around the chicken in the roasting pan.
- Squeeze the lemon halves over the chicken and vegetables and place the squeezed lemon halves into the chicken cavity.
- Roast in the preheated oven for about 95 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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