Recipe: Easy Roast Chicken with Carrots and Potatoes
Summary: While most recipes call for trussing a chicken before roasting, you can get a very good result by simply placing it in the oven without that extra step, which is often my preferred method on a busy day.
- 2 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole chicken, about 4-5 pounds
- 2 tablespoons olive oil, divided
- 1 pound carrots
- 1 pound medium-sized russet potatoes
- Preheat oven to 425 F.
- In a small bowl, mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, thyme, and rosemary.
- Prepare the chicken by removing the giblets, rinsing the bird inside and out, and patting it dry. Rub the olive oil over the skin, and sprinkle the herb mixture all around the outside and inside the cavity.
- Insert an oven-safe thermometer into the thickest part of the breast (inserting it horizontally from the end is best). Set the chicken breast-side up in a large rimmed baking sheet, and place in the oven.
- While the chicken begins to roast, peel the carrots and quarter them lengthwise. Cut to 2-inch lengths. Wash the potatoes and cut each in half lengthwise. Then cut each half lengthwise again into four wedges. Toss the potatoes and carrots in the remaining tablespoon of oil with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
- After the chicken has been roasting for about 20 minutes, add the carrots and potatoes to the roasting pan with the chicken.
- Continue roasting the chicken until the internal thermometer on the chicken reads 165 F. Meanwhile check the potatoes and carrots occasionally and remove when they pierce easily with a fork. Remove the chicken from the oven when finished, and cover loosely with aluminum foil and a kitchen towel, and allow to rest for at least 10 minutes before carving.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 20 minute(s)
Number of servings (yield): 6