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whole roasted chicken in a baking dish with potatoes and carrots
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4.6 from 5 votes

Oven Roasted Chicken, 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 Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: dinner, Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 581kcal
Author: NicoleDurham
Cost: $9.86 Recipe / $1.23 Serving


  • 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)


  • 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.


Recipe Tips
  • 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.
To view how this recipe was calculated you can visit my pricing disclosure page for more 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