Description
A simple roast chicken with seasonal vegetables.
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 onion, quartered
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken dry with paper towels.
- Rub olive oil, salt, pepper, and garlic powder all over the chicken.
- Place the chicken in a roasting pan.
- Arrange carrots, potatoes, and onion around the chicken.
- Add rosemary and thyme to the pan.
- Roast in the oven for 1.5 hours or until the chicken reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving.
Notes
- Adjust vegetables based on your preference.
- Use a meat thermometer to check chicken doneness.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of chicken with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: roast chicken, vegetables, dinner, main course