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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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C).
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.
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.
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.
Nestle the chicken on top of the vegetables in the roasting pan. Place the pan in the preheated oven.
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.
Remove the pan from the oven and let the chicken rest for 10 minutes before carving. Discard the herbs and lemon from the cavity.
Serve the roasted chicken alongside the crispy potatoes and carrots. Enjoy!
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 19.5 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5263 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
