Description
Enjoy a simple and flavorful meal with our Easy Whole Roast Chicken. Featuring a succulent chicken seasoned with herbs, plus tender vegetables, it’s perfect for family gatherings or quick weeknight dinners.
Ingredients
Scale
- 1 whole chicken – 4-5 lb
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1½ lbs baby potatoes
- 3 carrots
- 1 tbsp olive oil – for vegetables
- Salt and pepper – to taste
Instructions
- Remove the whole chicken from the fridge and allow it to sit at room temperature for 20-30 minutes.
- Dry the chicken with a paper towel. In a small bowl, mix olive oil, dried thyme, onion powder, garlic powder, paprika, salt, and black pepper. Rub the mixture over the chicken.
- (Optional) Stuff the cavity with fresh herbs for added flavor.
- Preheat the oven to 450°F.
- In a mixing bowl, toss baby potatoes and carrots with olive oil, salt, and black pepper. Place them in a roasting pan.
- Set the chicken on top of the vegetables. If desired, insert an oven-safe thermometer into the thigh without touching the bone.
- Roast at 450°F for 30 minutes.
- Lower the oven temperature to 375°F and roast for 50-70 minutes, until the chicken's internal temperature reaches 165°F.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Notes
For extra flavor, consider adding lemon wedges or garlic cloves in the cavity of the chicken.
Make sure to check the temperature in the thickest part of the thigh to ensure even cooking.
Nutrition
- Serving Size: 1/6 of the chicken
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg