Feeds a Crowd · Serves 6

Whole Roasted Chicken & Vegetables

By The Savorient Team

One pan, one bird, dinner sorted — golden roasted chicken with potatoes, carrots, and onion.

Whole Roasted Chicken with crisp golden skin surrounded by roasted baby potatoes, carrots, and red onions in a roasting pan
20 minPrep time
1 hr 20 minCook time
1 hr 40 minTotal time
6Servings
MediumDifficulty

Ingredients

  • 1 whole chicken (about 5 lb)
  • 2 tbsp olive oil, divided
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 2 garlic cloves, minced
  • 1 1/2 lb baby potatoes, halved
  • 3 carrots, cut into chunks
  • 2 red onions, quartered
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F. Pat the chicken dry and place it in a large roasting pan.
  2. Mix 1 tablespoon olive oil with the rosemary, thyme, and garlic. Rub over the chicken, under the skin where possible, and season generously with salt and pepper.
  3. Toss the potatoes, carrots, and onions with the remaining olive oil, salt, and pepper, and scatter around the chicken in the pan.
  4. Roast 20 minutes, then reduce the oven to 375°F and continue roasting 55-60 minutes, stirring the vegetables once, until the chicken reaches 165°F in the thickest part of the thigh.
  5. Rest the chicken 10-15 minutes before carving, then serve with the roasted vegetables.

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