Description
The Easy Roast Chicken Dinner is a comforting, one-pot meal featuring a whole roasted chicken alongside tender potatoes and carrots. This simple recipe delivers a well-rounded dish with balanced flavors and nutrition, perfect for weeknight dinners, family gatherings, or special occasions.
Ingredients
Scale
- Chicken:
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetables:
- 1 lb potatoes, halved or quartered
- 3 large carrots, peeled and cut into chunks
- 2 medium onions, quartered
- Optional Extras:
- 1 lemon, halved (for cavity)
- Fresh thyme or rosemary sprigs (for cavity)
Instructions
- Preheat the Oven:
- Set the oven to 375°F (190°C).
- Prepare the Chicken:
- Pat the chicken dry with paper towels.
- Rub the chicken all over with butter and olive oil.
- Season generously with garlic powder, herbes de Provence, salt, and pepper.
- Optional: Place lemon halves and herb sprigs inside the cavity.
- Arrange the Vegetables:
- Spread potatoes, carrots, and onions evenly in a large roasting pan or Dutch oven.
- Drizzle olive oil over the vegetables and toss to coat. Season with salt and pepper.
- Roast the Chicken:
- Place the chicken on top of the vegetables, breast-side up.
- Roast uncovered in the preheated oven for about 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured in the thickest part of the breast.
- Rest and Serve:
- Let the chicken rest for 10-15 minutes before carving. This helps retain the juices.
- Serve the chicken alongside the roasted vegetables. Optionally, garnish with fresh herbs.