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Roast Chicken with Potatoes and Carrots

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Roast Chicken with Potatoes and Carrots

Roast Chicken with Potatoes and Carrots

Jessica Braider
This is a terrific one-dish meal that takes almost no time to prepare. The vegetables will soak up all the wonderful flavors from the chicken, making them rich and satisfying.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 16 oz. baby carrots
  • 1 yellow onion halved and sliced into half rings
  • 4 Yukon Gold or red potatoes or use 2 sweet potatoes, chopped into bite-size pieces
  • 1 whole chicken (about 4 lbs., or use 8 - 10 chicken pieces)
  • 3/4 cup reduced-sodium chicken or vegetable broth (or use any variety)
  • 1/4 cup extra virgin olive oil
  • 3/4 tsp. garlic powder
  • 3/4 tsp. paprika
  • 1/2 tsp. dried rosemary
  • 3/4 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper


  • Preheat the oven to 400 degrees. Put the vegetables in a large roasting pan.
  • Remove the giblets from inside the chicken and put the chicken on top of the vegetables.
  • Pour the broth around the vegetables.
  • Pour or brush the oil, followed by the spices (if the garlic powder has added salt, reduce or eliminate the table salt from the ingredients), evenly over the chicken.
  • Bake the chicken for a total of about 1 1/2 hours (70 - 80 minutes for a 3 lb. bird or about 1 hour for chicken pieces), covered with foil or the lid of the roasting pan for the first 45 minutes.
  • After 45 minutes, uncover and baste the chicken with the pan juices and stir the vegetables, leaving it uncovered once you return it to the oven.
  • The chicken is done when the juices at the base of the thigh run clear or an instant-read thermometer inserted into the thickest part of the thigh, without the thermometer touching the bone, measures 165 degrees. If time allows, let the chicken rest for 10 - 15 minutes after removing it from the oven before cutting it. Serve it immediately, or carve and refrigerate it for up to 3 days.

Slow Cooker Directions

  • Prepare the vegetables and chicken in the slow cooker, as directed above. Cook on low for 7 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Halve and slice the onion, dice the potatoes and if using Yukon Gold or red potatoes, store them submerged in water for up to 24 hours to prevent browning, combine the spices, rub the chicken with the oil and spices, cover, and refrigerate, or fully prepare, carve, and refrigerate the chicken.
Scramble Flavor Booster: Add 1/4 tsp. cayenne pepper to the spice rub, increase the other spices, and serve it with Chinese hot mustard and duck sauce (a sweet Chinese condiment).
Tip: Are you wondering if your instant-read thermometer is accurate?  Plunge the thermometer into boiling water. If it’s accurate, the thermometer should read 212 degrees. If it doesn’t, you should invest in a new thermometer.
Nutritional Information Per Serving (% based upon daily values): Calories 440, Total Fat: 19g, 29%; Saturated Fat: 5g, 23%; Cholesterol: 140mg, 47%; Sodium: 520mg, 22%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 4g, 16%; Sugar: 6g; Protein: 39g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Winter
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