Roasted Chicken With Potatoes And Carrots

Name: Roasted Chicken With Potatoes And Carrots
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 whole chicken (about 3-4 lbs); 4 medium potatoes, cut into chunks; 3 large carrots, sliced; 4 garlic cloves, minced; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 1 lemon, halved

Highlighted under: Home Comfort Food Collection

When it comes to comfort food, I can't resist a good roasted chicken with vegetables. This dish has become a staple in my home, not just for the incredible flavor but also for the ease of preparation. I love how the chicken becomes tender and juicy while the potatoes and carrots roast to perfection, soaking up all those savory juices. It's the kind of meal that brings everyone to the table, and it always feels like a warm hug on a plate.

Created by

Emily Carter

Last updated on 2026-02-08T06:21:36.461Z

After several attempts to perfect my roasted chicken, I recently discovered a few techniques that transformed my results. First, I always start with a brined chicken to enhance moisture retention during cooking. By prepping the vegetables with a splash of olive oil and herbs, they get beautifully caramelized and flavor-packed. This time, using fresh rosemary and garlic really made a difference!

While cooking, I place the chicken on a rack to allow even air circulation – this ensures crispy skin all around. Additionally, I like to toss the vegetables halfway through, allowing them to absorb the chicken's juices while also ensuring they don't overcook. As a result, my family absolutely raved about this creation, and I am sure yours will too!

Why You'll Love This Recipe
Perfectly roasted chicken that is juicy and flavorful
Crispy potatoes and tender carrots for the ideal side dish
A one-pan meal that simplifies cleanup and cooking time

Choosing the Right Chicken

Selecting the right chicken is essential for achieving that juicy and flavorful result. I recommend using a whole organic or free-range chicken, as they tend to be more flavorful and have better texture. Look for chickens that are firm to the touch and have a pleasant smell. Avoid those that feel slimy or have a strong, off-putting odor. If fresh isn't available, consider using a frozen chicken; just ensure it's properly thawed before roasting for the best outcome.

When roasting a chicken, its size impacts cooking time and juiciness. A 3-4 lb chicken usually cooks perfectly in about 60 minutes, but if you opt for a larger bird, extend the roasting time. Always check the internal temperature with a meat thermometer; your chicken should register at least 165°F (75°C) in the thickest part of the thigh. A bigger chicken might need an additional 15-30 minutes, so plan accordingly.

Perfecting Your Vegetables

The vegetables play a pivotal role in this dish. Potatoes and carrots not only absorb the fragrant seasonings but also benefit from the chicken's juices, which adds incredible flavor. I prefer Yukon Gold or red potatoes for their buttery texture; they crisp up nicely, while the carrots become tender and sweet. Cut the vegetables into uniform sizes to ensure they cook evenly, typically chunks around 1-2 inches work best.

Another option is to experiment with seasonal vegetables. Root vegetables like parsnips or turnips can be great substitutions for carrots. If you're looking for a more vibrant dish, consider adding bell peppers or zucchini in the last 30 minutes of roasting to prevent them from becoming mushy. However, keep in mind that these will change the flavor profile of your meal slightly, adding a fresh contrast to the hearty chicken and potatoes.

Ingredients

Gather the following ingredients for a memorable meal:

Ingredients

1 whole chicken (about 3-4 lbs)
4 medium potatoes, cut into chunks
3 large carrots, sliced
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
1 lemon, halved

Make sure to have all the ingredients ready before you start cooking!

Instructions

Follow these steps to create your roasted chicken with vegetables:

Preheat and Prepare

Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels, then season it generously with salt and pepper, both inside and out.

Toss the Vegetables

In a large bowl, combine the potatoes, carrots, garlic, olive oil, rosemary, thyme, salt, and pepper. Toss well to coat the vegetables evenly.

Arrange the Ingredients

Place the seasoned chicken in the center of a roasting pan. Surround it with the coated vegetables, and squeeze the lemon halves around the dish.

Roast the Chicken

Roast in the preheated oven for about 60 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.

Rest and Serve

Once cooked, remove from the oven and let the chicken rest for ten minutes before carving. Serve with the roasted vegetables on the side.

Enjoy your delicious homemade meal!

Pro Tips

For extra crispy skin, try to let the chicken sit uncovered in the fridge for a few hours before cooking to dry out the skin.

Storage and Reheating

This roasted chicken dish is fantastic for meal prep. If you have leftovers, allow the chicken and vegetables to cool completely before storing them in an airtight container. Properly stored, they will last in the refrigerator for up to three days. To reheat, I recommend using an oven to maintain the chicken's juiciness; cover it with foil to prevent drying. Heat at 350°F (175°C) for about 20-25 minutes or until warmed through.

For long-term storage, you can freeze the chicken and vegetables. Just make sure to separate them into portions and use freezer-safe bags or containers. They can last in the freezer for up to three months. When you're ready to enjoy again, simply thaw in the refrigerator overnight, and reheat as mentioned above. This method ensures you won't lose any delicious flavor!

Serving Suggestions

This roasted chicken with potatoes and carrots is versatile and can be served in various ways. For a well-rounded meal, consider pairing it with a simple green salad or steamed green beans. A drizzle of balsamic or a squeeze of fresh lemon can enhance the flavors and introduce a refreshing contrast to the rich dish. Another idea is to serve it alongside a warm crusty bread to soak up the savory juices.

If you're aiming for a more formal dinner setting, serve the carved chicken on a platter surrounded by the roasted vegetables. Garnish with extra herbs like parsley or thyme for a pop of color and freshness. This presentation truly elevates the meal, making it suitable for special occasions or gatherings, while still allowing the homey feel of this classic comfort food.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to replace the carrots and potatoes with your favorites, such as bell peppers or Brussels sprouts.

→ What can I do with leftovers?

Leftover chicken can be shredded and used in salads, sandwiches, or soups for a quick meal.

→ How do I know when the chicken is done?

Using a meat thermometer is the best way to check. The thickest part of the chicken should reach 165°F (75°C).

→ Can I marinate the chicken beforehand?

Yes! Marinating the chicken for a few hours or overnight can add additional flavor and moisture.