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.
Ingredients – 1 whole Chicken (about 5lbs) – 1 pound Potatoes (golden or russet) – 1 pound Baby Carrots – 1/4 whole Onion (white or yellow) – 2 large Carrots – 2 stalks Celery – 1/2 cup Butter or margarine softened – 2 Tbsp Fresh rosemary finely chopped – 1 1/2 teaspoon Salt divided – 3/4 teaspoon Black pepper divided – 1 teaspoon Garlic powder divided – 1 teaspoon Onion powder divided – 3 Tablespoon Olive oil
– 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 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 or gallon sized-ziploc bag, mix the carrots, potatoes, and remaining seasonings (1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder) 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 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.