Roasted Whole 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.
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.
While the chicken is cooking the butter will eventually slide off and into the pan (well, some of it anyway). And that means that without even trying, you're adding the same rosemary flavor to the rest of the food. It's subtle but noticeable enough to work.
Another great benefit is the natural chicken juices will be absorbed into the carrots and potatoes making them so much more flavorful as well.
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."
🥘 Ingredients
- Whole Chicken
- Russet or Golden Potatoes
- Baby Carrots
- Onion
- Large Carrots
- Celery
- Butter
- Olive Oil
- Garlic Powder
- Onion Powder
- Black Pepper
- Salt
- Fresh Rosemary
For the exact measurements, please see the recipe card below.
🍽 Equipment Needed
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- 9x13 baking dish or a roasting pan
- Bowl
- Measuring spoons
- Chef knife
- Cutting board
🍴 Recipe Tips
Tips for a simple roast chicken-
When making this baked chicken and veggies recipe it's best to make sure that the bird you're using is completely thawed and all the insides have been removed. This makes it easier to stuff, bake, and work with.
If the bird is partially frozen, the cooking time will be extended as a result. This could mean that the veggies dry out as they bake, so keep an eye on that.
If needed, move the chicken to a different pan to complete the cooking so that the veggies don't become overdone.
Make sure to place some of the butter mixture under the bird's skin so that it's directly on the meat itself. This not only helps to infuse the flavor but also makes the bird juicer and the skin a little crisper.
If you tear the skin around the legs or arms and they flop open, spread eagle style- bakers twine around the bone-ends of the drumsticks can help to keep the bird more modest.
You can even cut a small slit in the skin pocket right above the thigh to tuck the bird wings into so that they don't crisp up and darken too much while baking.
💭 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 160-165 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 or freeze for later.
A simple side salad or soup could be a great addition to the table. Other options include simple steamed veggies or bread rolls.
🔪 Instructions
Check out how to Make Roasted Whole Chicken with Potatoes and Carrots with these simple step-by-step instructions:
- Preheat your oven to 450 degrees F.
- Pat dry a thawed raw chicken with paper towels and place it 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 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.
- 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, ½ teaspoon 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 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.
Check out these other tasty chicken recipes you might enjoy!
- Air Fryer Chicken Breasts
- Beer Brine Chicken Wings
- Instant Pot Chicken Quarters
- Easy Chicken Pot Pie
- Crispy Sour Cream and Onion Chicken
- Sheet Pan Chicken, Brussel Sprouts and Potatoes
📖 Recipe
Oven Roasted Chicken, Potatoes and Carrots
Equipment
- 9x13 Baking Dish or Roasting Pan
- Chef Knife
Ingredients
- 1 whole Chicken (5lbs) ($4.70)
- 1 pound Potatoes (golden or russet) ($0.79)
- 1 pound Baby Carrots ($0.98)
- ¼ whole Onion (white or yellow) ($0.70)
- 2 large Carrots ($0.28)
- 2 stalks Celery ($0.24)
- ½ cup Butter or margarine, softened ($0.75)
- 2 Tablespoon Fresh rosemary, finely chopped ($0.60)
- 1 ½ teaspoon Salt, divided ($0.15)
- ¾ teaspoon Black pepper, divided ($0.08)
- 1 teaspoon Garlic powder, divided ($0.10)
- 1 teaspoon Onion powder, divided ($0.10)
- 3 Tablespoon Olive oil ($0.39)
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, ½ teaspoon 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
- Make sure that the chicken you are using has been completely thawed first. Frozen or partially frozen will take much longer to cook.
- With your thawed bird you will want to place some of the butter mixture under the skin. This helps the skin to crisp up and to make the meat more flavorful and juicy.
- You can even cut a small slit in the skin pocket right above the thigh to tuck the bird wings into so that they don't crisp up and darken too much while baking.
- Leftovers can be kept stored in an airtight container for up to 5 days. reheat before eating.
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!
Lilia says
Wonderful recipe, chicken came out very tender, love it!
Nicole says
Yay! Im so happy to hear that! 🙂