Roasted Chicken with Potatoes & Carrots

Here’s a simple, hearty recipe for Roasted Chicken with Potatoes & Carrots — a classic one-pan meal that’s comforting, flavorful, and perfect for weeknight dinners or Sunday roasts.

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🍗 Roasted Chicken with Potatoes & Carrots

Ingredients (Serves 4–6):

• 1 whole chicken (3.5–4.5 lbs), or 6–8 bone-in chicken pieces (thighs/drumsticks)

• 1.5 lbs potatoes (Yukon Gold or red), cut into chunks

• 4–5 carrots, peeled and cut into 2-inch pieces

• 4 cloves garlic, minced

• 2 tbsp olive oil or melted butter

• 1 tsp dried thyme

• 1 tsp rosemary (fresh or dried)

• Salt and black pepper to taste

• 1 lemon, halved (optional)

• Fresh parsley, for garnish (optional)

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Instructions:

1. Preheat oven to 400°F (200°C).

2. Season the chicken:

   • Pat chicken dry. Rub with 1 tbsp olive oil or butter, minced garlic, salt, pepper, thyme, and rosemary.

   • Optional: Stuff the cavity of the whole chicken with lemon halves and a few herb sprigs for extra flavor.

3. Prep vegetables:

   • In a large bowl, toss potatoes and carrots with the remaining oil, a pinch of salt, pepper, and some thyme.

4. Assemble:

   • Place seasoned veggies in the bottom of a roasting pan or large baking dish.

   • Place chicken on top (if using whole chicken), or nestle chicken pieces in among the vegetables.

5. Roast:

   • Roast uncovered for 45–60 minutes (for chicken pieces) or 1 hour 15 minutes to 1 hour 30 minutes (for whole chicken), until the internal temperature reaches 165°F (75°C) in the thickest part of the meat.

   • Stir veggies halfway through roasting for even browning.

6. Rest and serve:

   • Let the chicken rest for 10 minutes before carving.

   • Serve with pan juices and garnish with fresh parsley if desired.

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Would you like a sheet pan version, a slow cooker adaptation, or a lemon-garlic twist?