Go Back
–+ servings
Print Recipe
No ratings yet

Easy Roast Chicken Recipe

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.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main, Main Course
Cuisine: American
Keyword: Oven Roasted Chicken, Roasted Chicken
Servings: 6 servings
Calories: 388kcal
Author: Jill

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Calories: 388kcal | Carbohydrates: 13g | Protein: 51g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 235mg | Sodium: 654mg | Potassium: 916mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3541IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 3mg