Description
A foolproof, one-pan roasted chicken dinner featuring crispy skin, juicy meat, and caramelized root vegetables seasoned with rosemary and garlic powder. Perfect for beginners and busy weeknights.
Ingredients
Scale
- 1 whole chicken (3.5 to 4 pounds / 1.6 to 1.8 kg)
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 medium carrots, chopped into 2-inch chunks
- 2 large Yukon Gold or Russet potatoes, cut into 1.5-inch cubes
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
- Pat the chicken dry with paper towels. Remove neck and giblets from the cavity.
- Rub the entire chicken with olive oil.
- In a small bowl, mix dried rosemary, garlic powder, onion powder, salt, and pepper.
- Gently loosen the skin over the breast meat to create a pocket. Brush melted butter into this pocket directly onto the meat.
- Rub the spice mixture all over the chicken, including inside the cavity.
- Chop carrots, potatoes, and red onion. Toss them in a large bowl with 2 tablespoons of olive oil, a pinch of salt, and a pinch of pepper.
- Spread the vegetables in a single layer on the prepared sheet pan.
- Place the chicken on top of the vegetables, pushing veggies to the edges if necessary. Tuck wing tips under the body.
- Roast for 50-60 minutes. Do not open the oven door for the first 40 minutes.
- Check internal temperature; it should read 165°F (74°C) in the thickest part of the thigh.
- Remove chicken from oven and transfer to a cutting board. Let rest for at least 15 minutes.
- Spoon pan juices over chicken and vegetables before serving.
Notes
Pat the chicken dry for crispy skin. Do not crowd the pan to avoid steaming the vegetables. Let the chicken rest for 15 minutes to redistribute juices. Use a meat thermometer to ensure the chicken reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the chicken w
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: roasted chicken, rosemary chicken, root vegetables, one pan dinner, easy chicken recipe, gluten-free dinner, weeknight dinner