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baked chicken and potatoes
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4.25 from 4 votes

Oven Roasted Chicken and Potatoes Recipe

This oven-roasted chicken and potatoes recipe is a classic, made with potatoes, onions, and carrots. It's covered in garlic herb butter which gives it crispy skin and helps to keep the meat nice and juicy.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 193kcal
Author: The Carefree Kitchen

Ingredients

  • 1 whole fryer chicken (3-4 pound)
  • 1 large lemon cut in half
  • 1/4 cup butter room temperature
  • 1 teaspoon salt
  • 2 tablespoons garlic minced
  • 6 tablespoons butter room temperature
  • 2 teaspoons thyme fresh chopped
  • 2 teaspoons rosemary fresh chopped
  • 1 teaspoon sage fresh chopped
  • 1 teaspoon onion powder
  • 1 pound potatoes (Yukon gold, red potatoes, Russet) cut into 2" pieces
  • 3 large carrots cut into 2" pieces
  • 1 medium onion cut into 2" pieces
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic salt
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees F.
  • Remove the giblets from the chicken then pat dry with a paper towel. Stick a half lemon into the cavity of the chicken, tie the legs together with a piece of string, and tuck the wings underneath. Season with salt and pepper over the entire chicken.
  • In a small mixing bowl, add the room temperature butter, salt, garlic, thyme, rosemary, sage, and onion powder. Use a fork and mash all the ingredients together until smooth.
  • Place chicken into a glass baking dish, Dutch oven, or cast-iron skillet and smear the garlic herb butter over the entire bird.
  • Place cut potatoes, onions, and carrots into a large bowl and add the avocado oil and garlic salt. Toss, then add the veggies around the chicken.
  • Bake in a preheated oven for about 45-60 minutes, or until the internal temperature of the chicken reaches 165 degrees F in the thickest spot. If the skin on the chicken begins to brown before it is done, cover loosely with aluminum foil and continue to bake.
  • Remove the chicken from the oven and let it rest for at least 10 minutes before serving. Enjoy!

Video

Notes

Storing Instructions: store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: either microwave a portion or reheat place in a baking dish with a little chicken broth and reheat in a 350 degree oven until warm.

Nutrition

Calories: 193kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 491mg | Potassium: 849mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4246IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 6mg