Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 cups carrots (cut into chunks)
- 2 cups Yukon Gold or red potatoes (quartered)
- 1 large yellow onion (sliced into wedges)
- 3 tablespoons olive oil
- 4 cloves garlic (whole)
- Fresh rosemary and thyme (to taste)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat dry. Rub with olive oil and season generously with salt, pepper, rosemary, and thyme.
- Toss carrots, potatoes, onions, and garlic with olive oil in a roasting pan; season lightly with salt and pepper.
- Place the seasoned chicken breast-side up on top of the vegetables.
- Roast for about 1 hour and 15 minutes until the internal temperature reaches at least 165°F (74°C).
- Let rest for 10 minutes before carving. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of a whole chicken with veggies
- Calories: 450
- Sugar: 3g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg