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Roast Chicken with Potatoes and Carrots


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  • 4 Tbsp Unsalted Butter
  • 2 Tbsp Mixed Herbs (Sage, Thyme, Rosemary)
  • 1 6-Lb Roasting Chicken
  • Salt & Pepper
  • 1 Onion Sliced Thick
  • 1 Onion Quartered
  • 1 Bulb Garlic
  • 1/2 Lemon
  • 3/4 Lb Cubed Potatoes
  • 1/2 Lb Baby Carrots
  • 2 Tbsp Olive Oil


Servings 4
Preparation time 30mins
Cooking time 120mins


Step 1

Preheat oven to 375. In a bowl mash together the butter and herbs. Smear the mixture under and over the skin. Salt and pepper all over and in the cavity. Arrange onion slices on the bottom of the roasting pan. Place the chicken on top and tuck the wings under the chicken. Slice the top of the garlic bulb. Stuff the cavity with the garlic bulb and lemon. Use twine to tie up the legs. Toss potatoes, carrots, and quartered onions with olive oil, salt, and pepper. Scatter around the chicken. Bake for 20 min per pound,an extra 20 minutes, or until the juices run clear. Rest on a cutting board 10 minutes before carving.


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