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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 147 kcal

Ingredients
  

  • 1 3-5lb Whole Chicken
  • 1 Large Onion peeled and sliced can use any onion
  • 1 lbs Carrots scrubbed clean and peeled if desired can use baby carrots
  • 1-2 Potatoes, Russet cubed optional
  • 1-2 cups Chicken Stock or Broth can use 2 bouillon cubes in water instead
  • 1-2 Tbsp Dried Parsley can use a combo of dried parsley, rosemary, thyme
  • 3-4 Tbsp Olive Oil
  • 1-2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions
 

  • Pre-heat the oven to 375°F.
  • In a large 13x9 roasting pan, add carrots, sliced onion, and the peeled and cubed potatoes. Sprinkle with salt and pepper and a bit of the herbs then drizzle them with olive oil. Mix everything together.
  • Remove chicken from wrapping and place it on top of carrots, onions and the potatoes. Remove any giblets 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 herbs 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, or you can just add water.
  • Drizzle 1-2 Tablespoons of olive oil over the chicken.
  • Place chicken in the oven uncovered, and roast for 1 hour and 30 min or until the juices run clear at 165°F. About halfway through roasting, flip any carrots not directly under the chicken to ensure they are fully cooked.
  • 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

 You can sprinkle the chicken with just dried parsley, salt and pepper if you don't want to add the other herbs 
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 or you can just sub in water for the chicken stock/broth.
 

Nutrition

Serving: 1gCalories: 147kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 502mgPotassium: 480mgFiber: 3gSugar: 6gVitamin A: 12639IUVitamin C: 9mgCalcium: 41mgIron: 1mg
Keyword Chicken, carrots, onions, garlic, chicken broth, roast chicken
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