Easy Roast Chicken Dinner

Transform your weeknight meals with this Easy Roast Chicken Dinner, a one-pan wonder that’s as comforting as it is effortless. Perfectly seasoned and golden-crisp, the juicy whole chicken is paired with a medley of tender roasted carrots, yellow potatoes, and sweet red onion, all infused with the earthy flavors of fresh rosemary and thyme. A hint of lemon and garlic adds a burst of brightness, while a buttery finish makes every bite truly indulgent. With just 20 minutes of prep time, this recipe offers a wholesome, restaurant-quality meal that’s ideal for cozy family dinners or hosting friends. Let the oven do the work while you enjoy the mouthwatering aroma of this timeless classic, perfect for serving up to six. Optimize your dinner routine with this satisfying and simple roast chicken recipe!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 3-4 lbs whole chicken
• 4 medium carrots
• 6 small yellow potatoes
• 1 large red onion
• 3 tablespoons olive oil
• 4 whole garlic cloves
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 lemon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons butter

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and season the outside with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with the halved lemon, 2 garlic cloves, and 1 sprig each of rosemary and thyme.

Step 3

Melt the butter and use a brush to coat the chicken evenly. Set aside.

Step 4

Peel and slice the carrots into thick sticks. Cut the potatoes into halves or quarters (depending on size) and the red onion into wedges. Place all vegetables in a large mixing bowl.

Step 5

Add olive oil, remaining garlic cloves (lightly smashed), the remaining rosemary and thyme sprigs, and season with 1 teaspoon of salt and 1/2 teaspoon black pepper. Toss to coat evenly.

Step 6

Place the vegetables in an even layer in a large roasting pan. Set the chicken on top of the vegetables, breast side up.

Step 7

Roast the chicken and vegetables in the preheated oven for 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh and the skin is golden and crispy.

Step 8

Once cooked, remove the chicken from the pan and let it rest for 10 minutes before carving. Serve the carved chicken with the roasted vegetables on the side.

Nutrition Facts

Serving size	2533.5 grams (2533.5g)

Amount per serving	% Daily Value*
Calories	1520

Total Fat 77.90g	100%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 5.00g
Cholesterol 168mg	56%
Sodium 5215mg	227%
Total Carbohydrate 172.80g	63%
Dietary Fiber 24.40g	87%
Total Sugars 25.90g
Protein 43.30g	87%

Vitamin D 5IU	23%
Calcium 343mg	26%
Iron 8mg	46%
Potassium 3839mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 11.1%

Carbs: 44.2%