Roasted Chicken with Potatoes and Carrots is an entire meal in one pan, which means fewer dishes, more flavor, and more time to relax as you wait for the timer.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
This oven baked chicken provides a great source of meat, starch, and veggies. With a rosemary herb and butter chicken and simple carrots and potatoes to the side, every bite is flavorful and works well together.
Honestly, this baked chicken and potatoes and carrots dish is packed with flavor, and it comes with minimal effort, making it perfect for any "lazy day cooking."
For more "lazy dinner ideas" check out my Lazy Enchiladas With Taquitos, 3 Ingredient Crock Pot Pork Chops, and Tilapia with Spinach and Tomatoes.
Jump to:
⭐⭐⭐⭐⭐ The Buzz From Readers
"I found this recipe a few months ago as I was planning a Sunday family dinner. It was a HUGE hit! I've made it at least 1x month since then. So flavorful and yummy. I doubled up on the potatoes and carrots tonight, as they make for great leftovers for lunch!"
- Rosey
🍯 Why This Recipe Works
- Everything is so delicious. While the chicken is cooking, the butter, rosemary, and chicken juices fill the pan below it to flavor the potatoes and carrots. I love cooking roasted chicken with potatoes and vegetables together like in my Chicken Leg Sheet Pan Dinner and this recipe. The flavor and convenience IS everything.
- One pan dinner means fewer dishes to wash. No need to worry about side dishes tonight because everything is conveniently in one pan.
- It's customizable. You can swap out the seasonings for your favorite blend or choose other root veggies to pair with the chicken (like parsnips or sweet potatoes). Either way, it's delicious!
🥘 Ingredients
Ingredient Notes:
Whole Chicken- You will need a whole chicken that is about 5 pounds in size. Note that it should be completely thawed and not frozen. I find whole chickens cheaper if they're sold in a 2 pack, which means there's chicken left over to make Oven Beer Butt Chicken.
Potatoes- You can use any potato for this recipe, but I usually stick with Russet or golden potatoes. Red or sweet potatoes can work well too.
Baby carrots- Adding baby carrots to the dish means that we don't have to chop large carrots into serving-sized pieces. Added convenience and a nice veggie to serve alongside your meal.
Aromatics- These aren't meant to be eaten (although you could if you wanted to), but to fill our chicken's cavity, you'll want to use onion, large carrots, and celery. This will provide a nice flavor to the recipe.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Roasted Chicken with Potatoes and Carrots
Step 1: Preheat your oven to 450 degrees F.
Step 2: Pat dry a thawed raw chicken with paper towels and place it into a greased 9x13 baking dish.
Step 3: In a bowl, mix together the butter, 2 tablespoon of fresh chopped rosemary, 1 teaspoon of salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder until blended.
Step 4: Rub the chicken with the butter mixture and get some under the chicken on the breasts too. This will help to really enhance the flavor and juiciness of the chicken!
Step 5: Inside the chicken's cavity, place a quarter of an onion, 2 carrots sliced down the middle and in half lengthwise, and halved celery stalks. Try to pack them in there as best as you can, but it's okay if it doesn't all fit.
Step 6: Wash your baby carrots and your potatoes. Quarter the potatoes or cut them into 1-inch sized cubes (whichever is smaller).
Step 7: In a large glass bowl or gallon sized-Ziploc bag, mix the carrots, potatoes, and remaining seasonings (½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder) as well as 3 tablespoon of olive oil.
Step 8: Place the potato and carrot mixture around the chicken in the pan.
Step 9: Bake in the oven for 30 minutes and then reduce the heat to 375 degrees F for 40-50 minutes or until the chicken registers 160-165 degrees F with an instant-read thermometer and the potatoes are fork-tender.
Step 10: Allow cooling for about 10 minutes before slicing. This will allow the chicken to finish cooking and will help to retain more of the juices so they don't spill out onto your cutting board. Be careful as the chicken will be hot.
🍴 Recipe Tips
Tips for a simple roast chicken-
- Thawing and Cleaning: Ensure the chicken is completely thawed and free from any internal giblets. This makes for easier handling and baking.
- Watch for Frozen Parts: Partially frozen chicken will extend the cooking time, potentially drying out the vegetables. Monitor closely and adjust as needed.
- Adjust Cooking Methods: If necessary, transfer the chicken to a separate pan to prevent overcooking of the vegetables.
- Butter Under the Skin: Apply some of the butter mixture under the chicken's skin to enhance flavor and moisture retention.
- Prevent Skin Tears: To prevent skin tears around the legs or arms, use baker's twine to secure the bone ends of the drumsticks.
- Tuck Wings: To prevent excessive crisping and darkening of the wings, tuck them into small slits in the skin pocket above the thighs before baking.
💭 Recipe FAQs
Yes, it's perfectly safe to cook raw chicken with vegetables so long as you only eat them once the chicken has come to the proper cooking temperature. So once the bird reaches 165 degrees F and the veggies are properly cooked through, consume.
You should keep all leftovers stored in an airtight container in the fridge for up to 5 days. For best results eat within 3 days or freeze for later.
A simple side salad or soup could be a great addition to the table. Other options include simple steamed like Roasted Frozen Cauliflower or Easy Yeast Rolls for Beginners.
❤️ More Delicious Chicken Recipes
If you tried Roasted Chicken with Potatoes and Carrots, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Roasted Chicken with Potatoes and Carrots
Equipment
- 9x13 Baking Dish or Roasting Pan
Ingredients
- 1 whole chicken (5 pounds) - ($8.21)
- ½ cup unsalted butter, softened - ($0.99)
- 2 tablespoons fresh rosemary, finely chopped - ($0.60)
- 1 ½ teaspoon salt, divided - ($0.01)
- ¾ teaspoon black pepper, divided - ($0.06)
- 1 teaspoon garlic powder, divided - ($0.08)
- 1 teaspoon onion powder, divided - ($0.08)
- ¼ onion, white or yellow - ($0.23)
- 2 large carrots, halved lengthwise - ($0.36)
- 2 stalks celery, halved - ($0.42)
- 1 pound baby carrots - ($1.38)
- 1 pound potatoes, gold or russet, cut into 1-inch pieces - ($1.10)
- 3 tablespoons olive oil - ($0.42)
Instructions
- Preheat. Preheat the oven to 450°F and grease a 9x13 baking dish.
- Prep chicken. Pat the chicken dry with paper towels and place breast-side up in the prepared baking dish.
- Make butter rub. In a small bowl, mix the butter, rosemary, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder until blended.
- Season chicken. Rub the butter mixture over the chicken, loosening the skin and spreading some directly over the breast meat.
- Stuff cavity. Place the onion, carrots, and celery inside the chicken cavity, packing gently.
- Prep vegetables. In a large bowl, toss the baby carrots and potatoes with olive oil and the remaining ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
- Assemble. Arrange the vegetables evenly around the chicken in the baking dish.
- Roast. Bake for 30 minutes, then reduce the oven temperature to 375°F and continue roasting for 40 to 50 minutes, until the chicken reaches 160 to 165°F and the vegetables are fork-tender.
- Rest and serve. Let the chicken rest for 10 minutes before carving and serving.
Notes
- Even cooking. Fully thaw the chicken before roasting to avoid uneven doneness.
- Juicy meat. Rubbing butter under the skin helps keep the breast moist and flavorful.
- Browning control. Tuck wing tips under the chicken to prevent over-browning.
- Storage. Store leftovers in an airtight container in the fridge for up to 5 days and reheat before serving.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Meri Schroeder says
I've not roasted many whole chickens, primarily because the flavor really hasn't been there for me. We spatchcocked the chicken and baked for about 50 minutes. The chicken I had was about 4 lbs. The flavor and moisture was off the charts. Def my fav roasted chicken with the veggies.
Nicole Durham says
So glad you liked it! Spatchcocking sounds like a great idea.
Judi Crerar says
This recipe is perfect!! Spot on for the cooking time, I thought the veggies would be mushy but they’re perfect!!! I made gravy from the drippings and added bone broth for the extra juice I needed. I highly recommend making this!! I will be making this again and again!!
Nicole Durham says
This made my day 🥰 I’m so glad the cook time worked out and the veggies stayed perfect. Using the drippings with bone broth for gravy is genius. I’m so happy this one’s a keeper for you!
Sally says
So delicious! I added the vegetables to the pan about 30 minutes before the chicken was done, along with a few splashes of chicken stock. Sublime!
Kelly says
Great basic recipe, easily adaptable to whatever you have around. I use parsley, sage, rosemary, thyme and paprika for the seasoning mix. Along with the carrot, celery and onion I stuff 1/2 a lemon in the cavity and make sure to tie the legs together. The other half of the lemon gets tossed in with the veggies. I use about 1/4 cup of chicken stock poured in the corners before throwing it in the oven to keep the veggies from drying out and make some additional sauce for gravy. I also salt my chicken with kosher salt after the initial period at the higher temp (if you do it at the start it'll all melt off with the butter) to add a little additional crust.
Nicole Durham says
Sounds like great additions!
Rosey says
I found this recipe a few months ago as I was planning a Sunday family dinner. It was a HUGE hit! I've made it at least 1x month since then. So flavorful and yummy. I doubled up on the potatoes and carrots tonight, as they make for great leftovers for lunch!
Rich says
Excellent. I added cilantro and tumerac because we use it on everything. A great meal. Oh, I had applesauce with it for the hot cold thing. Thank you for a truly delicious recipe.
Nicole Durham says
Those sound like great additions
candice hopkins says
Delicious! I only had potatoes, baby carrots, grape tomatoes! The tomatoes added a sweet taste to the potatoes and carrots blend! Very, very good! Had a second helping on the veggies!
BeeyondCereal says
Grape tomatoes sound like a lovely addition, I'm glad you liked the recipe!
Samantha says
What can I do instead of butter to make this dairy free? Would oil work the same?
BeeyondCereal says
I have made this recipe with dairy free margarine and had success. I have not tried oil, but if desire you can try olive oil (I'd only use a few tablespoons at most though) just enough to get a glaze or thin paste. There's a good chance this will yield a crispier chicken skin which may be more prone to burning, so keep an eye on it and loosely lay a piece of foil over the top if it browns too much.
Jan Augustine says
My family loved this recipe and it wasn't that hard to make, it looks beautiful like you worked hours in the kitchen. It was so tender and makes a delicious gravy. This is on my list to keep making again and again!! My photo looks exactly like this!
BeeyondCereal says
That's so wonderful! I'm glad you liked it 😊
G Mendoza says
Tasty easy recipe! The potatoes and carrots cooked perfectly with the chicken!
Melissa says
I’m sorry but it was too much butter. If I make it again I will cut the butter amount in half and add 1/2 cups chicken broth.
Clare Seguin says
Covered or uncovered?
Nicole says
uncovered
Michelle Meconi says
Delicious, but my potatoes and carrots were still firm and not quite done when the chicken was done. I pulled out the chicken and continued to cook the veggies.
Nicole says
hmm im not sure what wet wrong here, but even a full russet potato would have been baked fully through with the times and temps in this recipe card.. Are you sure you baked everything at 450 degrees F for 30 minutes and then lowered the temp to 375 degrees F for 40-50 minutes? The only other thing that I can think of is that you used a very small chicken so it cooked more quickly.
Lilia says
Wonderful recipe, chicken came out very tender, love it!
Nicole says
Yay! Im so happy to hear that! 🙂
Amy says
This was super tasty and pretty basic. It was my first time cooking a whole chicken and my husband said it was restaurant quality! 5 stars!!!
Nicole says
High praise. I'm so glad you guys liked it!