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–+ servings
A baking pan with roasted carrots and onions with a roasted whole chicken on top of the carrots.

Easy Roast Chicken With Veggies

Stillwood Kitchen
Easy one pan roast chicken with carrots, onions, etc.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 205 kcal

Ingredients
  

  • 1 3-5lb Whole Chicken
  • 1 Large Onion peeled and sliced can use any onion
  • 3-4 Whole garlic cloves, peeled
  • 1 lbs Carrots scrubbed clean and peeled if desired can use baby carrots
  • 1-2 cups Chicken Stock or Broth can use 2 bouillon cubes in water instead
  • 1-2 Tbsp Dried Parsley
  • 3-4 Tbsp Olive Oil
  • Salt & Pepper to taste

Instructions
 

  • Pre-heat the oven to 350°F.
  • In a large 13x9 roasting pan, add carrots, sliced onion, and peeled whole garlic cloves. Sprinkle with salt and pepper and drizzle with olive oil. Mix everything together.
  • Remove chicken from wrapping and place on top of carrots, onions and the garlic. Remove any gibblets and either set aside for another use or throw them away. If desired, tie the two chicken legs together using kitchen twine.
  • Sprinkle the entire chicken with salt and pepper and then sprinkle the parsley flakes over the chicken and veggies.
  • Add chicken stock or broth (see notes if using a bouillon cubes) to roasting pan until the veggies are halfway covered.
  • Drizzle 1-2 Tablespoons of olive oil over the chicken.
  • Place chicken in oven uncovered, and roast for 1 hour and 30 min or until the juices run clear. About halfway through roasting, flip any carrots not directly under the chicken to ensure they are fully cooked.
    If you have a thermomoter it will be done when the internal temperature reaches 165°F. Keep in mind that a smaller chicken will require less time and a larger chicken may require more time.
  • Once cooked, remove chicken from the oven and let rest for about 10 min., then carve and serve with veggies and spoon over the pan juices.

Notes

If you like you can sprinkle the chicken with dried thyme instead of parsley or you can use both.
If using bouillon cubes instead of a carton of broth or stock, add 2 cubes to 2 cups of hot water, stir until dissolved, then add to the bottom of the roasting pan.
2-3 peeled and cubbed russet potatoes can also be added to the carrots and onions.

Nutrition

Serving: 1gCalories: 205kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 118mgPotassium: 780mgFiber: 4gSugar: 6gVitamin A: 12639IUVitamin C: 13mgCalcium: 52mgIron: 1mg
Keyword Chicken, carrots, onions, garlic, chicken broth
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