Easy Roast Chicken Recipe
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Easy Roast Chicken Recipe
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This Easy Oven Roasted Chicken Recipe is a quick meal that shows you how delicious a simple roasted chicken can be! Potatoes and carrots with chicken are a classic combination that can be served any night of the week.
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Ingredients
- 6 lb chicken whole
- 1 lemon Cut into Wedges
- 6 Cloves garlic
- 3 rosemary sprigs, fresh
- 5 thyme sprigs, fresh
- ½ Pound yellow potatoes Cut In Half, small
- 1 onion Quartered, small
- 2 carrot Cut Into 1 Inch Pieces
- 1 Tablespoon olive oil
- 1 Teaspoon kosher salt
- 1 Teaspoon black pepper fresh ground
Instructions
- Preheat the oven to 500℉ and add a 12’ cast iron pan to the oven.
- Using paper towels, pat dry the chicken.
- Stuff the chicken with the lemon wedges, garlic, rosemary and thyme.
- Carefully remove the cast iron pan from the oven, add the potatoes, onions and carrots to the pan and mix them up.
- Place the whole chicken on top of the vegetables. Drizzle the chicken with the olive and sprinkle it with salt and pepper.
- Cook the chicken at 500℉ for 15 minutes then lower the heat to 350℉ and roast until chicken is golden brown and an instant read thermometer inserted to the thickest part of the chicken reads 160℉-165℉.
- Let the chicken rest in the pan for 10 minutes before carving and serving. Serve with the potatoes and carrots, enjoy!
Notes
- The juices left in the pan can be turned into gravy: Remove the chicken and vegetables, add 1 cup of chicken stock, and bring to a simmer. Whisk together 2 Tablespoons of cornstarch with 2 tablespoons of cold water. Whisk into the gravy and stir until thickened.
- You can add any dried herbs or seasoning you love to the chicken, some great choices include Paprika, thyme, garlic, onion, white pepper, sage, and rosemary.
- I recommend removing as much meat from the chicken as possible before storing it. Save the chicken bones to turn into stock.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition Information
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Calories
388kcal
(19%)
Carbohydrates
13g
(4%)
Protein
51g
(102%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.04g
(2%)
Cholesterol
235mg
(78%)
Sodium
654mg
(27%)
Potassium
916mg
(19%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3541IU
(71%)
Vitamin C
22mg
(24%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 51g | 102% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 235mg | 78% |
| Sodium | 654mg | 27% |
| Potassium | 916mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3541IU | 71% |
| Vitamin C | 22mg | 24% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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