Here’s my go-to roasted chicken with potatoes and carrots recipe, made with simple ingredients and cooked all in one pan. The chicken turns out juicy every time, while the vegetables soak up all those good flavors as they cook underneath.
This dinner has become our Sunday night tradition, and my kids actually cheer when they smell it in the oven. I always make extra because the leftovers are perfect for lunch the next day. Who doesn’t love cold roasted chicken straight from the fridge?
Why You’ll Love This Roasted Chicken
- One-pan meal – Everything cooks together in a single roasting pan, which means less cleanup and dishes for you to handle after dinner.
- Classic comfort food – This traditional combination of juicy roasted chicken and tender vegetables brings the whole family to the table with its familiar, homey flavors.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your kitchen – just a chicken, some vegetables, and common seasonings.
- Meal prep friendly – Make this on Sunday and enjoy leftovers throughout the week – the chicken is great for sandwiches, salads, or quick dinner reheats.
- Budget-conscious – A whole chicken is one of the most economical ways to feed a family, especially when paired with affordable root vegetables.
What Kind of Chicken Should I Use?
For a classic roasted chicken dinner, you’ll want to look for a whole chicken in the 3-4 pound range, which is perfect for feeding a family. While organic and free-range chickens tend to have better flavor, regular supermarket chickens will still give you great results. The most important thing is to make sure your chicken is fresh – look for one with pink, not gray meat, and skin that’s free from blemishes or dark spots. If you’re buying a frozen chicken, just remember to give it enough time to thaw completely in the fridge, which usually takes about 24 hours per 4-5 pounds. For the best results, try to find a bird that’s fairly even in shape so it cooks uniformly.
Options for Substitutions
This simple roasted chicken dish is pretty adaptable – here’s what you can switch up:
- Whole chicken: If you don’t want to cook a whole bird, you can use 4-5 pounds of chicken pieces like legs, thighs, or breasts. Just watch the cooking time – pieces usually cook faster than a whole chicken.
- Extra virgin olive oil: You can swap this with regular olive oil, avocado oil, or even melted butter. Each will give a slightly different but equally good flavor.
- Italian herbs: No Italian herbs? Try using herbs de Provence, or make your own mix with dried basil, oregano, and thyme. Fresh herbs work great too – just use about triple the amount of dried.
- Vegetables: The beauty of this recipe is how flexible it is with veggies. Besides potatoes and carrots, try parsnips, sweet potatoes, turnips, or even brussels sprouts. Just make sure to cut them in similar sizes so they cook evenly.
- Chicken spice blend: You can make a simple spice blend with salt, pepper, garlic powder, and paprika. Or use any poultry seasoning mix from the store – they all work well here.
Watch Out for These Mistakes While Roasting
The biggest mistake when roasting a whole chicken is not patting the skin completely dry before seasoning, which prevents you from achieving that golden, crispy skin everyone loves – take an extra minute to thoroughly dry the chicken with paper towels. Another common error is overcrowding the roasting pan with vegetables, which leads to steaming instead of roasting – make sure to spread them in a single layer with some space between pieces for proper browning. Temperature monitoring is crucial, so avoid relying solely on cooking time – instead, use a meat thermometer inserted into the thickest part of the thigh (avoiding bone) and cook until it reaches 165°F. For the most flavorful results, let your chicken rest for 10-15 minutes after removing it from the oven, allowing the juices to redistribute throughout the meat rather than running out when you cut into it.
What to Serve With Roasted Chicken?
Since this roasted chicken already comes with potatoes and carrots, you’ve got your main protein and some hearty sides covered – but there’s always room for a few extra dishes to round out the meal! A simple green salad with a light vinaigrette makes a perfect fresh counterpoint to the warm, roasted flavors. I love serving some crusty bread on the side to soak up all those tasty pan juices (they’re too good to waste!). If you want to add another vegetable, steamed green beans or roasted Brussels sprouts work really well with this classic dinner, and they’re super easy to prepare while the chicken is in the oven.
Storage Instructions
Keep Fresh: Got leftovers? Pack your roasted chicken and vegetables in an airtight container and pop them in the fridge. They’ll stay good for up to 4 days. Pro tip: store the chicken and veggies together – the flavors continue to mingle and taste even better the next day!
Freeze: This dish is perfect for freezing! Remove the meat from the bones and store it with the vegetables in a freezer-safe container for up to 3 months. The bones can be frozen separately to make homemade stock later – nothing goes to waste!
Reheat: To bring back that fresh-from-the-oven taste, warm up your chicken and veggies in a 350°F oven for about 15-20 minutes, covered with foil to keep the moisture in. If you’re in a hurry, the microwave works too – just heat in 30-second intervals and add a splash of broth if needed to keep things juicy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 87-92 minutes |
| Total Time | 102-112 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-120 g
- Fat: 80-100 g
- Carbohydrates: 30-40 g
Ingredients
- 1 whole chicken (around 3 to 4 lbs)
- 3 to 4 cups diced vegetables (*refer to note)
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon dried italian herbs (or 1 tablespoon freshly chopped herbs)
- Chicken spice blend (see notes)
Step 1: Prepare the Vegetables
Start by preheating your oven to 450°F (232°C).
While the oven is heating, wash and chop your choice of vegetables.
Drizzle them with 2 tablespoons of olive oil, then sprinkle with salt, pepper, and ½ teaspoon of Italian seasoning or 1 tablespoon of fresh herbs.
Toss the vegetables to coat them evenly and place them in the bottom of a shallow casserole dish or a 9×13 baking pan.
Step 2: Season the Chicken
Rub the outside of the chicken with the remaining 2 tablespoons of olive oil.
Season it all over with your preferred chicken seasoning or rub for added flavor.
Ensure the chicken is well-coated on all sides.
Step 3: Cook the Chicken and Vegetables
Place the chicken breast side up on top of the vegetables in the prepared pan.
Put the pan in the preheated oven and cook for 12 minutes at 450°F to begin the roasting process.
Step 4: Lower the Oven Temperature and Continue Baking
After the initial 12 minutes, reduce the oven temperature to 350°F (177°C).
Continue baking until the internal temperature of the chicken’s inner thigh reaches 165°F (74°C).
For a 4-pound chicken, this will take an additional 75-80 minutes.
Keep in mind cooking times may vary based on the size of the chicken.
Step 5: Rest and Serve
Remove the chicken from the oven and let it rest for 15 minutes before carving.
This rest period ensures the juices are redistributed, keeping the chicken moist.
If the vegetables need more time to become tender, return them to the oven to finish cooking while the chicken rests.
Serve the carved chicken with the roasted vegetables for a delightful meal.