Description
Roast chicken and vegetables bring pure comfort straight to your dinner table with zero fuss. Simple ingredients and one pan create a delicious meal that makes weeknight cooking feel totally effortless.
Ingredients
Scale
Main Ingredients:
- 3.3 pounds chicken pieces
- 4 medium potatoes
- 3 large carrots
- 2 medium onions
Supporting Ingredients:
- 4 cloves garlic
- 3–4 sprigs fresh rosemary
Seasoning and Liquid:
- 4 tablespoons olive oil
- Salt
- Pepper
Instructions
- Rinse 1.5 kg of chicken pieces under cold water and pat completely dry with paper towels.
- Peel 4 medium potatoes and chop into 1-inch chunks. Slice 3 large carrots into thick rounds and quarter 2 medium onions.
- Mince 4 garlic cloves finely and strip leaves from 3-4 rosemary sprigs.
- Drizzle 4 tablespoons olive oil over chicken and vegetables, ensuring thorough coating.
- Sprinkle 2 teaspoons salt and 1 teaspoon black pepper across the entire dish, massaging seasoning into meat and vegetables.
- Transfer seasoned chicken and vegetables to a large roasting pan, arranging pieces in a single layer without overcrowding.
- Place rosemary sprigs between chicken and vegetable pieces for aromatic infusion.
- Slide roasting pan into a preheated oven at 425°F, positioning rack in the center.
- Roast for 60-75 minutes, rotating pan halfway through cooking to ensure even browning.
- Check chicken’s internal temperature reaches 165°F using a meat thermometer inserted into thickest part.
- Remove pan from oven and let dish rest for 10-15 minutes before serving to allow juices to redistribute.
Notes
- Pat the chicken completely dry with paper towels to ensure crispy skin that turns golden brown during roasting.
- Choose root vegetables like carrots, potatoes, and parsnips that caramelize beautifully and absorb the chicken’s delicious drippings.
- Position the chicken breast-side up and arrange vegetables around it to create even heat circulation and maximize flavor development.
- For a gluten-free and low-carb version, swap starchy potatoes with cauliflower, Brussels sprouts, or turnips to reduce carbohydrate content.
- Prep Time: 20 minutes
- Cook Time: 1 hour to 1 hour and 15 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg