Description
A simple and flavorful roast chicken dish with vegetables and potatoes, perfect for a family dinner.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 4 medium potatoes, cut into chunks
- 2 carrots, sliced
- 1 onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (like rosemary or thyme)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: Wash and chop the potatoes, carrots, and onion.
- Season the chicken: Rub the chicken with olive oil, salt, pepper, garlic powder, and dried herbs.
- Arrange in pan: Place the chicken in a roasting pan and surround it with the chopped vegetables.
- Roast in oven: Bake for 1 hour or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest and serve: Let the chicken rest for 10 minutes before carving and serving with the vegetables.
Notes
For extra crispiness, broil for the last 5 minutes. Ensure chicken is fully cooked.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 35g