Roasted Chicken With Carrots And Potatoes


Roasted chicken with potatoes and carrots is just the thing to warm your house up on a cold winter night. I only see this as a post because I don’t want to be limited to social media and cooking sites.

Hey there! It’s Jamie here. Ever wondered how to roast a juicy and flavorful chicken with potatoes and carrots? Here’s how!


Roasted Whole Chicken with Potatoes and Carrots is an entire meal in one pan, which means fewer dishes, more flavor, and more time to relax as you wait for the timer.

baked chicken in a dish with potatoes and carrots

This oven baked chicken provides a great source of meat, starch, and veggies. With a rosemary herb and butter chicken and simple carrots and potatoes to the side, every bite is flavorful and works well together.

While the chicken is cooking the butter will eventually slide off and into the pan (well, some of it anyway). And that means that without even trying, you’re adding the same rosemary flavor to the rest of the food. It’s subtle but noticeable enough to work.

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Another great benefit is the natural chicken juices will be absorbed into the carrots and potatoes making them so much more flavorful as well.

Honestly, this baked chicken and potatoes and carrots dish is packed with flavor and it comes with minimal effort, making it perfect for any “lazy day cooking.”

raw chicken in a dish surrounded by ingredients


  • Whole Chicken
  • Russet or Golden Potatoes
  • Baby Carrots
  • Onion
  • Large Carrots
  • Celery
  • Butter
  • Olive Oil
  • Garlic Powder
  • Onion Powder
  • Black Pepper
  • Salt
  • Fresh Rosemary

For the exact measurements, please see the recipe card below.


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  • 9×13 baking dish or a roasting pan
  • Bowl
  • Measuring spoons
  • Chef knife
  • Cutting board
sliced chicken in a baking dish with carrots and potatoes


Tips for a simple roast chicken-

When making this baked chicken and veggies recipe it’s best to make sure that the bird you’re using is completely thawed and all the insides have been removed. This makes it easier to stuff, bake, and work with.

If the bird is partially frozen, the cooking time will be extended as a result. This could mean that the veggies dry out as they bake, so keep an eye on that.

If needed, move the chicken to a different pan to complete the cooking so that the veggies don’t become overdone.

Make sure to place some of the butter mixture under the bird’s skin so that it’s directly on the meat itself. This not only helps to infuse the flavor but also makes the bird juicer and the skin a little crisper.

If you tear the skin around the legs or arms and they flop open, spread eagle style- bakers twine around the bone-ends of the drumsticks can help to keep the bird more modest.

You can even cut a small slit in the skin pocket right above the thigh to tuck the bird wings into so that they don’t crisp up and darken too much while baking.

baked chicken, potatoes and carrots in a dish


Is it OK to cook chicken with vegetables?

Yes, it’s perfectly safe to cook raw chicken with vegetables so long as you only eat them once the chicken has come to the proper cooking temperature. So once the bird reaches 160-165 degrees F and the veggies are properly cooked through, consume.

How long is leftover oven-roasted chicken good for in the fridge?

You should keep all leftovers stored in an airtight container in the fridge for up to 5 days. For best results eat within 3 or freeze for later.

What to serve with chicken, potatoes, and carrots

A simple side salad or soup could be a great addition to the table. Other options include simple steamed veggies or bread rolls.

a baking dish with baked chicken, potaotes and carrots


Check out how to Make Roasted Whole Chicken with Potatoes and Carrots with these simple step-by-step instructions:

  1. Preheat your oven to 450 degrees F.
  2. Pat dry a thawed raw chicken with paper towels and place it into a greased 9×13 baking dish.
  3. In a bowl, mix together the butter, 2 tablespoon of fresh chopped rosemary, 1 teaspoon of salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder until blended.
  4. Rub the chicken with the butter mixture and get some under the chicken on the breasts too. This will help to really enhance the flavor and juiciness of the chicken!
  5. Inside the chicken’s cavity, place a quarter of an onion, 2 carrots sliced down the middle and in half lengthwise, and halved celery stalks. Try to pack them in there as best as you can, but it’s okay if it doesn’t all fit.
  6. Wash your baby carrots and your potatoes. Quarter the potatoes or cut them into 1-inch sized cubes (whichever is smaller).
  7. In a large glass bowl or gallon sized-Ziploc bag, mix the carrots, potatoes, and remaining seasonings (½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder) as well as 3 tablespoon of olive oil.
  8. Place the potato and carrot mixture around the chicken in the pan.
  9. Bake in the oven for 30 minutes and then reduce the heat to 375 degrees F for 40-50 minutes or until the chicken registers 160-165 degrees F with an instant-read thermometer and the potatoes are fork-tender.
  10. Allow cooling for about 10 minutes before slicing. This will allow the chicken to finish cooking and will help to retain more of the juices so they don’t spill out onto your cutting board. Be careful as the chicken will be hot.

One Pan Roasted Chicken with Potatoes and Carrots

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 h 10 m


6  People


Recipe makes 6 Servings

3 Lb all natural whole chicken, dried and trussed

1 Tsp kosher salt

1/2 Tsp freshly ground pepper

10 Oz H‑E‑B Select Baby Carrots

1 Lb baby Dutch yellow potatoes, washed and dried

1 Tbsp extra virgin olive oil

1 Tsp garlic powder

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Preheat oven to 450°F.


Season chicken all over (including cavity) with salt and pepper.


Truss chicken with butcher’s twine.


Place chicken on sheet pan and bake undisturbed for 30 minutes.


Meanwhile, toss carrots and potatoes in a large bowl with olive oil and garlic powder.


Once chicken has cooked 30 minutes, add seasoned vegetables to pan and cook an additional 20 minutes.


Bake chicken until meat thermometer inserted between thigh and breast reads 165°F.


Allow chicken to rest 10 minutes before cutting. Serve with roasted potatoes and carrots.

Whole Roasted Chicken with Potatoes & Carrots


  • Meal Tags: Dinner
  • Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free


  • 1 whole chicken
  • 3 tsp poultry seasoning, divided
  • 4 red potatoes, washed and chopped
  • 4 carrots, peeled and chopped
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste


Preheat the oven to 375ºF.
Arrange the potatoes and carrots in an oven-safe baking dish. Drizzle the oil over the vegetables and season them with half of the poultry seasoning, salt, and peppere. Mix well. Nestle the chicken into the baking dish. Drizzle the olive oil over the chicken and season it with the remaining poultry seasoning, salt, and pepper.
Bake the chicken, covered with aluminum foil, until it is almost completely cooked through, about 1 hour. Remove the foil and continue to bake until the chicken is golden and reaches an internal temperature of 165ºF, about 30 minutes.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.

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