This Easy Oven Roasted Chicken Recipe is a quick meal that shows you how delicious a simple roasted chicken can be! Potatoes and carrots with chicken are a classic combination that can be served any night of the week. The chicken is flavorful and stays juicy making it so crave-able! You’ll definitely want to repeat this dinner.
A Budget-Friendly Roasted Chicken Meal
It can be very cost-effective to buy and roast a whole chicken. The leftovers can be used in so many different ways. The bones are great for stocks and soups. Any extra chicken can be added to a meal the next day like quesadillas or salads. There are so many possibilities!
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Plus, my kids love chicken in any form. So whenever I make roasted chicken, I know they are going to enjoy it. Even when it’s used as a completely different meal the next day. It also doesn’t hurt that it makes the kitchen smell absolutely divine while it’s cooking.
Ingredients Needed to Make This Roasted Chicken Recipe
There is so little that makes this dish come together, it’s almost unbelievable how good the result is! Many of the ingredients are used to enhance the flavor of the chicken.
- Whole chicken – About 6 lbs.
- Lemon – Cut it into wedges.
- Garlic – Whole, fresh cloves.
- Rosemary – Fresh sprigs.
- Thyme – Fresh sprigs.
- Yellow potatoes – Cut these in half.
- Onion – Cut into quarters
- Carrots – Sliced into 1-inch pieces.
- Olive oil
- Black pepper
How to Make Oven Roasted Chicken
With this recipe, your oven does most of the work. Everything goes into one pan, making it super simple, and then you bake it to golden perfection!
Prep the Oven. Preheat the oven to 500 degrees F. Place a 12-inch cast iron pan in the oven while it preheats to get it hot.
Prep the Chicken. Pat the chicken down with paper towels until completely dry then stuff it with lemon wedges, garlic cloves, rosemary, and thyme.
Add Ingredients to the Pan. Carefully remove the hot cast iron. First add the onions, potatoes, and carrots. Mix them. Place the whole chicken on top and cover with olive oil, salt, and pepper.
Roast. Cook the chicken for 15 minutes at 500 degrees F then lower the temperature to 350 degrees F. Use an internal thermometer and roast the chicken until the skin is golden brown and the internal temperature reaches 160-165 degrees F.
Rest and Serve. Allow the chicken to rest in the pan for at least 10 minutes. Then, carve and serve with potatoes and carrots.
Make a Homemade Gravy
You can use the pan drippings to make a delicious gravy, too! Once you remove the chicken and the vegetables from the pan, add a cup of chicken stock. Bring it to a simmer on the stove. Make a slurry of 2 tbsp cornstarch and 2 tbsp cold water. Mix well before slowly whisking into the pan. Stir the gravy until combined and thick. It’s so good!
Tips and Tricks
- For the best color and crisp skin, make sure the chicken is thoroughly dry before roasting. The moisture will prevent it from browning properly.
- Allowing your roasted chicken to rest for enough time lets the juices redistribute. If you carve too early, the juices will run out and it will become dry.
- You can season the chicken with dried herbs if you like, too. Paprika, thyme, garlic, onion, white pepper, sage, and rosemary are our favorites.
Leftovers can be carved off the bone and stored in an airtight container. It will last in the refrigerator for up to 3 days. You can also freeze the leftover chicken, which will last in a freezer-safe ziptop bag for up to 3 months.
More Easy Chicken Recipes
- Smothered Southern Chicken
- Chicken Marsala
- Jalapeno Popper Chicken
- Melt in Your Mouth Chicken
- Green Chile Chicken Enchilada Casserole
Easy Roast Chicken Recipe
- 6 lb Whole Chicken
- 1 Lemon Cut into Wedges
- 6 Cloves Garlic
- 3 Sprigs Fresh Rosemary
- 5 Sprigs Fresh Thyme
- ½ Pound Small Yellow Potatoes Cut In Half
- 1 Small Onion Quartered
- 2 Carrots Cut Into 1 Inch Pieces
- 1 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Fresh Ground Black Pepper
- Preheat the oven to 500℉ and add a 12’ cast iron pan to the oven.
- Using paper towels, pat dry the chicken.
- Stuff the chicken with the lemon wedges, garlic, rosemary and thyme.
- Carefully remove the cast iron pan from the oven, add the potatoes, onions and carrots to the pan and mix them up.
- Place the whole chicken on top of the vegetables. Drizzle the chicken with the olive and sprinkle it with salt and pepper.
- Cook the chicken at 500℉ for 15 minutes then lower the heat to 350℉ and roast until chicken is golden brown and an instant read thermometer inserted to the thickest part of the chicken reads 160℉-165℉.
- Let the chicken rest in the pan for 10 minutes before carving and serving. Serve with the potatoes and carrots, enjoy!
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- The juices left in the pan can be turned into gravy: Remove the chicken and vegetables, add 1 cup of chicken stock, and bring to a simmer. Whisk together 2 Tablespoons of cornstarch with 2 tablespoons of cold water. Whisk into the gravy and stir until thickened.
- You can add any dried herbs or seasoning you love to the chicken, some great choices include Paprika, thyme, garlic, onion, white pepper, sage, and rosemary.
- I recommend removing as much meat from the chicken as possible before storing it. Save the chicken bones to turn into stock.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.