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One Pan Roast Chicken Lets the Oven Do the Real Work
Corinna Smith

One-Pan Roast Chicken with Carrots and Potatoes

A whole chicken roasted with carrots and potatoes so the oven does all the work while you get on with the rest of your day.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken fresh
  • 1 tsp* salt
  • 1/2 tsp* pepper
  • 1 tsp* garlic powder
  • 4 medium* carrots peeled and chopped
  • 4 medium* white potatoes chopped, skins left on

Method
 

  1. Start with a whole fresh chicken and season it with salt, pepper, and garlic powder.
  2. Peel and chop the carrots.
  3. Chop the white potatoes - no need to peel since the skins are thin.
  4. Surround the chicken with the carrots and potatoes in the pan.
  5. Put it into a 425°F oven and walk away while it roasts - the potatoes and carrots cook alongside the chicken and soak up the juices.
  6. Roast about 70 minutes until the thickest part of the thigh reaches 165°F and the vegetables are tender, then dinner is ready all in one pan.

Notes

Amounts marked * are estimates based on the video.
Servings and times are estimates based on the video.
I like to use the white potatoes because the skins are very thin and you don't need to peel them.