Roast Chicken With Vegetables and Potatoes

Wholesome, hardy, warm and cozy. This Roasted Chicken is seasoned just right and is a one dish hit. Baked in a bath of rosemary and thyme, with both veggies and potatoes, it's a home run meal in one.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1 35

Total Time 1 50

Servings servings

Calories 668kcal

Author Vendela Raquel

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