An entire meal in one pan means fewer dishes, more flavor, and more time to relax as you sit on the couch and wait for the timer.
Baked chicken and 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.
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 dish is packed with flavor and it comes with minimal effort, making it perfect for any “lazy day cooking.”
Ingredients needed for baked chicken and veggies
- Whole Chicken
- Russet or Golden Potatoes
- Baby Carrots
- Large Carrots
- Olive Oil
- Seasonings- you need a mix of garlic powder, onion powder, black pepper, and salt
- Fresh Rosemary
What you’ll need to make this recipe
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Tips for making simple roast chicken
When making this chicken 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 and 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 about Oven Roasted Chicken
Yes, it’s perfectly safe to cook raw chicken with vegetalbes 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 contianer 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.
How to Make Roasted Whole Chicken with Potatoes and Carrots
- Pat your chicken with a paper towel to help dry it out so that the butter mixture sticks better.
- Place it into a greased baking dish (at least 9×13 big).
- Preheat your oven to 350 degrees F.
- In a bowl, mix together the butter, rosemary, 1 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp garlic powder, and 1/2 tsp of onion powder until blended.
- Rub the chicken, inside and out, and under the skin with the butter mixture, making sure to cat everywhere that you can.
- Place a quarter of an onion, 2 large carrots, and 3 celery sticks inside the chicken. It’s okay if it doesn’t all fit.
- Wash baby carrots and potatoes. Dice potatoes into 1 inch cubes or quarters. Whichever is smaller.
- Mix the carrots, potatoes, and remaining seasonings in a bowl with olive oil until well coated.
- Place the mixture around the chicken in the pan.
- Bake for 1 1/2- 2hours or until chicken has reached 160-165 degrees F with an instant read thermometer.
- Allow the food to cool for 5-10 minutes before slicing the bird. Be careful, it will be hot.
Check out these other tasty recipes you might enjoy!
- One Pan Tilapia and Green Beans
- Chocolate Gravy and Biscuits
- Carrot Cake Pancakes with Cream Cheese Syrup
- Easy 45 Minute Cinnamon Rolls
- Tater Tot Casserole
- No Rise Pizza Dough
Oven Roasted Chicken, Potatoes and Carrots
- 1 whole chicken, about 5lbs
- 1 lb potatoes (golden or russet)
- 1 lb baby carrots
- 1/4 onion
- 2 large carrots
- 2 stalks celery
- 1/2 cup butter or margarine softened
- 1 1/2 tsp salt, divided
- 2 Tbsp fresh rosemary finely chopped
- 3/4 tsp black pepper divided
- 1 tsp garlic powder divided
- 1 tsp onion powder divided
- 3 Tbsp olive oil
- Pat dry a thawed raw chicken with paper towels and place into a greased 9×13 baking dish.
- Preheat your oven to 350 degrees F.
- In a bowl, mix together the butter, 2 Tbsp of fresh chopped rosemary, 1 tsp of salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp 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, mix the carrots, potatoes, and remaining seasonings as well as 3 Tbsp of olive oil.
- Place the potato and carrot mixture around the chicken in the pan.
- Bake in the oven for 1.5-2 hours or until the chicken registers 160-165 degrees F with an instant read thermometer.
- Allow to cool for 5-10 minutes before slicing. Be careful as the chicken will be hot.