Easy Roast Chicken Dinner
Transform your weeknight meals with this Easy Roast Chicken Dinner, a one-pan wonder that’s as comforting as it is effortless. Perfectly seasoned and golden-crisp, the juicy whole chicken is paired with a medley of tender roasted carrots, yellow potatoes, and sweet red onion, all infused with the earthy flavors of fresh rosemary and thyme. A hint of lemon and garlic adds a burst of brightness, while a buttery finish makes every bite truly indulgent. With just 20 minutes of prep time, this recipe offers a wholesome, restaurant-quality meal that’s ideal for cozy family dinners or hosting friends. Let the oven do the work while you enjoy the mouthwatering aroma of this timeless classic, perfect for serving up to six. Optimize your dinner routine with this satisfying and simple roast chicken recipe!
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Ingredients
- 1 3-4 lbs whole chicken
- 4 medium carrots
- 6 small yellow potatoes
- 1 large red onion
- 3 tablespoons olive oil
- 4 whole garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Pat the chicken dry with paper towels and season the outside with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with the halved lemon, 2 garlic cloves, and 1 sprig each of rosemary and thyme.
Step 3
Melt the butter and use a brush to coat the chicken evenly. Set aside.
Step 4
Peel and slice the carrots into thick sticks. Cut the potatoes into halves or quarters (depending on size) and the red onion into wedges. Place all vegetables in a large mixing bowl.
Step 5
Add olive oil, remaining garlic cloves (lightly smashed), the remaining rosemary and thyme sprigs, and season with 1 teaspoon of salt and 1/2 teaspoon black pepper. Toss to coat evenly.
Step 6
Place the vegetables in an even layer in a large roasting pan. Set the chicken on top of the vegetables, breast side up.
Step 7
Roast the chicken and vegetables in the preheated oven for 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh and the skin is golden and crispy.
Step 8
Once cooked, remove the chicken from the pan and let it rest for 10 minutes before carving. Serve the carved chicken with the roasted vegetables on the side.
Nutrition Facts
| Serving size | (2533.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1520.3 |
| Total Fat 77.9g | 0% |
| Saturated Fat 22.8g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 167.9mg | 0% |
| Sodium 5215.3mg | 0% |
| Total Carbohydrate 172.8g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 25.9g | |
| Protein 43.3g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 343.2mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 3839.0mg | 0% |
Source of Calories