Main dishes

How to make Roast Chicken with Potatoes & Carrots?

ONE-PAN ROAST CHICKEN WITH CARROTS AND POTATOES

I love one pot easy recipes. For today’s recipe, I am doing a One Pot Roasted Chicken and Vegetables recipe in a glass baking dish in my oven. This type of meal is even easier than a 30 minute one pot meal, since everything goes into the baking dish and the oven just does its thing.  It takes longer to cook than a 30 minute meal, but you don’t have to do anything other than assemble the ingredients.

 

ONE-PAN ROAST CHICKEN WITH CARROTS AND POTATOES

Course Main Course
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 2 Chickens small
  • 1 tablespoon paprika
  • 1 tablespoon ginger
  • 1/2 teaspoon chilli
  • 3 tablespoon garlic
  • 1 teaspoon Black pepper
  • 1 teaspoon parsley
  • 1 tablespoon salt to taste
  • 2 tablespoon cube
  • 1 bunch carrots scrubbed clean or peeled, cut into 2-3-inch lengths
  • 1 pound small yukon gold potatoes scrubbed clean and halved
  • 1 onion
  • 3 tablespoon extra-virgin olive oil or 1 cup mayonnaise

Instructions

  1. Preheat the oven to 425°F.
  2. Remove giblets from the chicken's cavity. Reserve for another use (like chicken stock) or discard. Trim away excess skin and fat at the neck with kitchen shears. Remove any remaining feathers from the chicken with tweezers; pat it dry inside and out with paper towels. Using your fingertips, gently loosen the skin from the breasts and thighs and salt the meat under the skin. Generously salt the outside and the cavity of the chicken as well. Let the salt penetrate the meat at room temperature for about an hour before continuing with the recipe.
  3. Season the chicken with the paprika, ginger, chilli, garlic, Black pepper, parsley, salt and cube.
  4. Add the carrots, potatoes and onion to a large (4-quart) casserole dish. Season with salt to taste. Add the chickens.
  5. Roast for 35-40 minutes or until golden brown. Flip, and roast breast-side-up for another 30-50 minutes or so, or until the juices run clear when you cut between a leg and thigh. (If you have a small chicken, start with the shorter cook times; large birds will need longer.)

  6. Transfer the chicken to a cutting board and rest for 15 minutes before carving. If the vegetables aren't as tender as you'd like, roast them a bit longer as the chicken rests. If they're cooked to your liking, wait until you start carving the chicken before adding the pan back to the oven (this will ensure that the vegetables are hot, but aren't cooked much more).
  7. Arrange the vegetables and chicken on a platter.

Recipe Notes

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