Description

This Easy Whole Roast Chicken is your go-to for a flavorful and satisfying meal. With its crispy skin and juicy inside, plus simple ingredients like baby potatoes and carrots, it’s the perfect dish for a family dinner.

Ingredients

Scale

1 whole chicken – 4-5 lb
2 tbsp olive oil
2 tsp dried thyme
2 tsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1½ lbs baby potatoes
3 carrots
1 tbsp olive oil – for vegetables
Salt and pepper – to taste (for vegetables)

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Instructions

Take the 4-5 lb whole chicken out of the fridge and let it sit at room temperature for 20-30 minutes.
Pat the chicken dry with paper towel. In a small bowl, mix together 2 tbsp olive oil, 2 tsp dried thyme, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Spread the mixture evenly over the chicken.
Optional: Stuff the cavity with fresh herbs (like parsley or thyme) for extra flavor.
Preheat the oven to 450°F.
Toss 1½ lbs baby potatoes and 3 carrots with 1 tbsp olive oil, about 1 tsp salt, and about 1 tsp black pepper. Place the vegetables in a roasting pan.
Place the chicken on top of the vegetables. If using an oven-safe thermometer, insert it into the thickest part of the thigh (not touching the bone).
Roast at 450°F for 30 minutes.
Reduce the oven temperature to 375°F and continue roasting for 50-70 minutes, or until the chicken reaches 165°F in the thigh. If it's not done yet, keep cooking, it just needs more time.
Remove from oven and let rest for 10-15 minutes before carving.

Notes

Make sure to let the chicken sit at room temperature for even cooking.
Resting the chicken after roasting allows the juices to redistribute for better flavor and moisture.
Feel free to add additional vegetables alongside the potatoes and carrots.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 35g
Cholesterol: 96mg