High Roasted Chicken and Potatoes
Elevate your weeknight dinners with this irresistible High Roasted Chicken and Potatoes recipe, a one-pan wonder bursting with flavor and simplicity. Featuring a whole, golden-roasted chicken nestled atop tender baby potatoes, caramelized carrots, and aromatic garlic, this dish is infused with the earthy essence of fresh rosemary and thyme. Seasoned to perfection with olive oil, paprika, and a zingy hint of lemon, every bite delivers a harmonious blend of crisp, juicy, and savory elements. With just 15 minutes of prep and the rest handled by the oven, this wholesome and hearty dinner is perfect for feeding a family or impressing guests. Serve it straight from the pan and enjoy the comforting aroma of this timeless roasted chicken dinner!
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Ingredients
- 1 unit Whole chicken
- 2 pounds Baby potatoes
- 4 units Carrots
- 8 units Garlic cloves
- 3 tablespoons Olive oil
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 unit Lemon
- 1 teaspoon Paprika
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Rinse and pat dry the whole chicken, ensuring the cavity is clean. Season the cavity with a pinch of salt and pepper, and stuff it with half a lemon, 2 garlic cloves, and one sprig each of rosemary and thyme.
Step 3
Using your hands, carefully loosen the skin of the chicken to create pockets around the breast and thighs. Rub 1 tablespoon of olive oil onto the chicken, both under and over the skin. Sprinkle 1 teaspoon of salt, 1 teaspoon of paprika, and 1 teaspoon of black pepper evenly over the chicken.
Step 4
Cut the baby potatoes in half and slice the carrots into 2-inch segments. Place them in a large roasting pan along with the remaining garlic cloves. Drizzle 2 tablespoons of olive oil over the vegetables and season with 1 teaspoon of salt and a few grinds of black pepper. Add the remaining rosemary and thyme sprigs.
Step 5
Nestle the chicken on top of the vegetables in the roasting pan. Place the pan in the preheated oven.
Step 6
Roast for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast. Halfway through cooking, stir the vegetables to ensure even browning.
Step 7
Remove the pan from the oven and let the chicken rest for 10 minutes before carving. Discard the herbs and lemon from the cavity.
Step 8
Serve the roasted chicken alongside the crispy potatoes and carrots. Enjoy!
Nutrition Facts
| Serving size | (3111.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1482.8 |
| Total Fat 57.9g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 136.1mg | 0% |
| Sodium 5096.5mg | 0% |
| Total Carbohydrate 200.2g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 19.5g | |
| Protein 58.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 310.1mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 5263.0mg | 0% |
Source of Calories