Roast Chicken With Potatoes and Carrots Recipe – How to make a crispy oven roasted whole chicken and vegetables in one pan with ideas for easy sides with dinner, what to do with leftovers and video tutorial too.
Roast Chicken With Potatoes and Carrots
This Roast Chicken With Potatoes and Carrots meal makes an easy, budget friendly dinner or inclusion in your Thanksgiving, Christmas or Festive Menu.
It’s such a versatile entire meal – there are loads of options for vegetables to include and ways to enjoy leftovers too.
The entire family enjoys the budget friendly meal, for Sunday suppers or any day of the week really. The best part is that minimal effort is required to create this comforting meal.
Important note – make sure that the chicken is completely thawed, if you’re cooking it from frozen, and that the chicken is fully cooked through before serving.
Roasted Chicken Vegetable Sides
Here are some ideas for hearty vegetables to roast alongside your chicken in this easy recipe to turn it into a complete meal:
- Potatoes such as red potatoes, white potatoes, baby potatoes or Fingerling potatoes
- Sweet Potatoes
- Onion
- Garlic
- Carrots
- Parsnip
- Bell peppers
- Brussels Sprouts
- Baby Carrots
- Green Beans
I tend to keep most of the fresh vegetables unpeeled and just chop them into roughly the same sized pieces so that they cook evenly. (But, not too small that they will shrink and burn through the cooking process.)
For maximum flavor, I find that cooking the vegetables for the duration of the chicken roasting time means that the veggies absorb all the flavor, fats and pan juices from the juicy meat.
Fill the roasting dish with vegetables, with the middle vegetables acting as a platform to prop up the chicken.
The whole family adores the sublime crispy chicken skin and then the pieces are shared between us, some preferring chicken breasts while others prefer the flavorful thighs and drumsticks from the body of the chicken.
Chicken Stuffing Ideas
When it comes to the chicken cavity, here are some ideas for bringing flavor to the great recipe that can be placed on the inside of the bird:
- Onion – chopped fresh onion or onion powder
- Garlic – chopped fresh garlic bulb, whole garlic cloves, minced garlic, garlic salt or garlic powder
- A Whole Lemon, Lime or Orange or lemon halves
- Fresh herbs such as Parsley, Thyme or Fresh Rosemary
You can choose one or a combination of stuffing ingredients to fill the cavity of the chicken with.
What To Do With Leftover Roast Chicken
There are so many ways to enjoy leftover roast chicken. Sometimes I’ll even roast a whole second chicken so that we have leftovers all week and be able to have chicken for dinner tonight and for meals to come.
Here are some meal ideas to enjoy your leftover chicken the second time around:
- Chicken Stock
- Soup or Chicken Broth
- Chicken Salad
- Stir Fry
- Sandwiches
For more inspiration, here are 15 leftover chicken ideas for dinner.
Roast Chicken With Potatoes and Carrots Recipe
- 1 Whole Chicken
- Potatoes
- Carrots
- Onions
- Sea Salt & Black Pepper, to taste
- Extra Virgin Olive Oil or Melted Butter
- Preheat the oven temperature to 180C/350F and get out a large roasting dish, baking dish or baking sheet.
- Chop all of the vegetables into uniform sized pieces and fill the bottom of the roasting pan in an even layer.
- Drizzle over extra virgin olive oil or melted butter and add salt, pepper or your seasoning of choice to taste.
- Remove the chicken from the packaging, pat dry with paper towels and place chicken on top of the vegetables, breast side up.
- Season the outside of the chicken, flip it over and salt the other side.
- Cook it wing side up for 45 minutes then remove from the oven.
- Flip the chicken over so it cooks breast side up for a final 45 minutes cooking time or until you have golden crispy skin and chicken that’s cooked through. You can use an instant-read thermometer to check, the internal temperature at the thickest part of the thigh should be at least 75C or 165F.
- Serve and enjoy, storing any cooled leftovers in an airtight container.
We absolutely love this chicken recipe, not just because it’s a warming, comforting meal that full of intense flavor, but also because sheet pan meals like this that are all cooked in one dish make washing up a breeze!
You can easily adapt the recipe to include any ingredients that your family enjoys, and that’s budget friendly in your area, to make the perfect meal for you.
Roast Chicken With Potatoes and Carrots Video
Here’s the video where you can watch the whole roast chicken and roasted vegetables being prepared, step by step. Hit play below or click here to watch on YouTube.
More Delicious Meal Ideas
Roast Chicken With Potatoes and Carrots
Roast Chicken With Potatoes and Carrots Recipe – How to make a crispy oven roasted whole chicken and vegetables in one pan with ideas for easy sides with dinner, what to do with leftovers and video tutorial too.
Ingredients
- 1 Whole Chicken
- Potatoes
- Carrots
- Onions
- Sea Salt & Black Pepper, to taste
- Extra Virgin Olive Oil or Melted Butter
Instructions
- Preheat the oven temperature to 180C/350F and get out a large roasting dish, baking dish or baking sheet.
- Chop all of the vegetables into uniform sized pieces and fill the bottom of the roasting pan in an even layer.
- Drizzle over extra virgin olive oil or melted butter and add salt, pepper or your seasoning of choice to taste.
- Remove the chicken from the packaging, pat dry with paper towels and place chicken on top of the vegetables, breast side up.
- Season the outside of the chicken, flip it over and salt the other side.
- Cook it wing side up for 45 minutes then remove from the oven.
- Flip the chicken over so it cooks breast side up for a final 45 minutes cooking time or until you have golden crispy skin and chicken that’s cooked through. You can use an instant-read thermometer to check, the internal temperature at the thickest part of the thigh should be at least 75C or 165F.
- Serve and enjoy, storing any cooled leftovers in an airtight container.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 180
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