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    BeeyondCereal » Recipes » One Pot Meals

    Roasted Chicken with Potatoes and Carrots

    Modified: Oct 17, 2023 Published: Nov 22, 2021 by Nicole Durham This post may contain affiliate links. 16 Comments

    Jump to Recipe Pin Recipe
    4.77 from 46 votes

    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.

    Recipe: $12.56 | Per Serving: $1.57 | Servings: 8

    baked whole chicken in a dish with potatoes and carrots.

    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:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Roasted Chicken with Potatoes and Carrots
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Chicken Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. 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.
    2. One pan dinner means fewer dishes to wash. No need to worry about side dishes tonight because everything is conveniently in one pan.
    3. 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.

    a baking dish with baked chicken, potatoes and carrots.

    🍴 Recipe Tips

    Tips for a simple roast chicken-

    1. Thawing and Cleaning: Ensure the chicken is completely thawed and free from any internal giblets. This makes for easier handling and baking.
    2. Watch for Frozen Parts: Partially frozen chicken will extend the cooking time, potentially drying out the vegetables. Monitor closely and adjust as needed.
    3. Adjust Cooking Methods: If necessary, transfer the chicken to a separate pan to prevent overcooking of the vegetables.
    4. Butter Under the Skin: Apply some of the butter mixture under the chicken's skin to enhance flavor and moisture retention.
    5. Prevent Skin Tears: To prevent skin tears around the legs or arms, use baker's twine to secure the bone ends of the drumsticks.
    6. 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

    Is it OK to cook chicken with vegetables?

    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.

    How long is leftover oven-roasted chicken good for in the fridge?

    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.

    What to serve with chicken, potatoes, and carrots

    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.

    Chicken breast, potatoes, carrots on plate, whole chicken in background.

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    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

    whole roasted chicken in a baking dish with potatoes and carrots
    Print Recipe
    4.77 from 46 votes

    Roasted Chicken with Potatoes and Carrots

    A super easy to assemble meal in a pan. With rosemary butter chicken, potatoes and carrots this dish is delicious and savory.
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 20 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Servings: 8 servings
    Calories: 581kcal
    Cost Recipe $12.56 / Serving $1.57
    Prevent your screen from going dark

    Equipment

    • 9x13 Baking Dish or Roasting Pan
    • Mixing Bowls
    • Measuring Spoons
    • Chef Knife
    • Cutting Board

    Ingredients

    • 1 whole chicken (5lbs) ($8.21)
    • ½ cup butter or margarine, 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 whole onion (white or yellow) ($0.23)
    • 2 large carrots ($0.36)
    • 2 stalks celery ($0.42)
    • 1 pound baby carrots ($1.38)
    • 1 pound potatoes (golden or russet) ($1.10)
    • 3 Tablespoons olive oil ($0.42)
    US Customary - Metric

    Instructions

    • Preheat your oven to 450 degrees F.
    • Pat dry a thawed raw chicken with paper towels and place into a greased 9x13 baking dish.
    • 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.
    • 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!
    • Inside the chickens cavity, place a quarter of an onion, 2 carrots sliced down the middle and in half length wise 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.
    • Wash your baby carrots and your potatoes. Quarter the potatoes or cut them into 1 inch sized cubes (whichever is smaller).
    • 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, ½tsp onion powder) as well as 3 tablespoon of olive oil.
    • Place the potato and carrot mixture around the chicken in the pan.
    • 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.
    • Allow to cool 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.

    Notes

    • Ensure the chicken is fully thawed before cooking to avoid uneven cooking.
    • Place the butter mixture under the skin for crispy skin and juicy meat.
    • To prevent wing tips from darkening, tuck them into a small slit above the thigh.
    • Store leftovers in an airtight container for up to 5 days. Reheat before serving.

    Nutritional Information

    Serving: 1serving | Calories: 581kcal | Carbohydrates: 21.3g | Protein: 66.2g | Fat: 24.5g | Saturated Fat: 9.6g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 9.1g | Cholesterol: 237.3mg | Sodium: 614.3mg | Potassium: 1526.6mg | Fiber: 4.1g | Sugar: 2.9g | Vitamin A: 329.6IU | Vitamin C: 12.4mg | Calcium: 57.3mg | Iron: 2.1mg
    Author Nicole Durham
    Course dinner, Main Course, Side Dish
    Cuisine American
    Diet Gluten Free
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Reader Interactions

    Comments

    1. candice hopkins says

      December 14, 2024 at 5:16 am

      5 stars
      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!

      Reply
      • BeeyondCereal says

        December 14, 2024 at 10:16 am

        Grape tomatoes sound like a lovely addition, I'm glad you liked the recipe!

        Reply
    2. Samantha says

      November 23, 2024 at 1:40 pm

      What can I do instead of butter to make this dairy free? Would oil work the same?

      Reply
      • BeeyondCereal says

        November 23, 2024 at 2:06 pm

        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.

        Reply
    3. Jan Augustine says

      November 16, 2024 at 10:08 pm

      5 stars
      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!

      Reply
      • BeeyondCereal says

        November 16, 2024 at 10:16 pm

        That's so wonderful! I'm glad you liked it 😊

        Reply
    4. G Mendoza says

      April 28, 2024 at 8:44 pm

      5 stars
      Tasty easy recipe! The potatoes and carrots cooked perfectly with the chicken!

      Reply
    5. Melissa says

      March 06, 2024 at 8:44 pm

      3 stars
      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.

      Reply
    6. Clare Seguin says

      December 05, 2022 at 7:12 pm

      Covered or uncovered?

      Reply
      • Nicole says

        December 05, 2022 at 7:32 pm

        uncovered

        Reply
    7. Michelle Meconi says

      October 01, 2022 at 6:48 pm

      4 stars
      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.

      Reply
      • Nicole says

        October 01, 2022 at 9:13 pm

        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.

        Reply
    8. Lilia says

      April 26, 2022 at 6:50 pm

      5 stars
      Wonderful recipe, chicken came out very tender, love it!

      Reply
      • Nicole says

        April 26, 2022 at 7:16 pm

        Yay! Im so happy to hear that! 🙂

        Reply
    9. Amy says

      February 17, 2022 at 8:50 pm

      5 stars
      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!!!

      Reply
      • Nicole says

        February 17, 2022 at 8:51 pm

        High praise. I'm so glad you guys liked it!

        Reply
    4.77 from 46 votes (39 ratings without comment)

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    A photo of Nicole from Beeyond Cereal

    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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