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Classic Oven-Roasted Chicken

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Roast Chicken With Vegetables and Potatoes
Classic Oven-Roasted Chicken with Potatoes & Carrots

(Crispy Skin, Juicy Meat, One-Pan Meal)

This is a classic whole roasted chicken with golden skin, tender meat, and vegetables cooked in the flavorful pan juices. Simple ingredients, proper timing, and good seasoning make this dish work every time.

๐Ÿ— Ingredients (Serves 4)

For the chicken

  • 1 whole chicken (1.6–2 kg)

  • 2 tbsp olive oil or melted butter

  • 1½ tsp salt

  • 1 tsp freshly ground black pepper

  • 1 tsp paprika (optional)

  • 1 tsp dried thyme or oregano

  • 2–3 sprigs fresh rosemary

  • 4 cloves garlic, lightly crushed

  • ½ lemon (optional, for stuffing)

For the vegetables

  • 500 g baby potatoes, halved

  • 3 carrots, cut into large chunks

  • 1 onion, cut into wedges

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

๐Ÿ”ฅ Instructions
Sheet Pan Rosemary Chicken And Potatoes

1. Prepare the chicken

  • Preheat oven to 190°C (375°F).

  • Pat the chicken completely dry with paper towels.

  • Rub the entire chicken with olive oil or butter.

  • Season generously with salt, pepper, paprika, and dried herbs.

  • Stuff the cavity with garlic, rosemary, and lemon (optional).

2. Prepare the vegetables

  • In a bowl, toss potatoes, carrots, and onion with olive oil, salt, and pepper.

  • Spread vegetables evenly in a roasting dish.

  • Place the chicken breast-side up on top of the vegetables.

3. Roast

  • Roast uncovered for 75–90 minutes, depending on size.

  • Halfway through, spoon pan juices over the chicken.

  • If the skin browns too fast, loosely cover with foil.

4. Check doneness

  • The chicken is done when:

    • Internal temperature reaches 74°C (165°F) at the thickest part of the thigh

    • Juices run clear when pierced

5. Rest

  • Remove from oven and let rest 10–15 minutes before carving.

  • This keeps the meat juicy.

๐Ÿฝ๏ธ Serving

  • Carve the chicken and serve with roasted potatoes and carrots.

  • Spoon pan juices over everything.

  • Garnish with fresh rosemary if desired.

๐Ÿ’ก Pro Tips

  • Dry skin = crispy skin. Do not skip patting dry.

  • Season generously — whole chickens need more salt than expected.

  • Resting is essential for juicy meat.

๐ŸŒฟ Flavor Profile

  • Savory and aromatic from herbs and garlic

  • Crispy and golden skin

  • Soft, flavorful vegetables cooked in chicken juices

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