Roast Chicken with Potatoes and Vegetables

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Welcome to the heartwarming world of home cooking, where the aroma of a perfectly roasted chicken mingles with the comforting embrace of potatoes and carrots. If you’re on a quest for a delicious, no-fuss meal that’s bound to bring smiles to your family’s faces, you’re in for a treat with this Roast Chicken with Potatoes and Carrots recipe.

Imagine succulent chicken, juicy and tender, surrounded by wholesome potatoes and sweet carrots, all roasted to perfection in roasting pan. This recipe is your guide to creating a wholesome and satisfying dinner that speaks of warmth and togetherness.

As a fellow home cook, I understand the beauty of simplicity and the joy of a meal that brings everyone to the table. With just a handful of ingredients and some easy steps, you’ll be on your way to crafting a hearty and impressive dish that’s perfect for both weekday dinners and special gatherings.

Whether you’re a seasoned cook or just starting your culinary journey, this recipe promises a rewarding experience. From the sizzle of the chicken in the oven to the delightful mingling of flavors as they meld together, every step is an opportunity to connect with the heart of your kitchen.

So, roll up your sleeves, gather your loved ones, and let’s embark on a flavorful adventure. This Roast Chicken with Potatoes and Carrots recipe is here to make your home cooking moments memorable and your dinner table a place of shared joy and nourishment.

Serve this with some crusty English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.


Roast Chicken with Potatoes and Vegetables

Roast Chicken

A tasty Roast Chicken with Potatoes and Vegetables recipe. Simple and Delicious! So tasty, it will become a weekly favorite.


  • 1 whole chicken (3 1/2 to 4 pounds)
  • Salt and freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 onion, cut in half
  • 1/2 head garlic
  • 1/2 lemon, cut in half
  • Olive oil
  • 6 small Yukon gold potatoes, cut in half
  • 6 whole shallots, peeled
  • 2 carrots, peeled and cut on the bias
  • 2 heads escarole, rinsed, and cut into 1 1/2-inch pieces
  • 2 tablespoons Dijon mustard


  1. Preheat the oven to 450 degrees F.
  2. Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity, and then add the rosemary, thyme, onion, garlic and lemon. Once the herbs are inside the cavity, truss the chicken.
  3. Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt and pepper, and then place in the oven for 15 minutes.
  4. After 15 minutes, take the chicken out and add the potatoes, shallots and carrots to the pan. Roast until the juices run clear, another 45 minutes. Remove from the oven and let rest on a carving board for about 10 minutes.
  5. While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole to the pan and saute until wilted halfway.
  6. Combine the Dijon mustard, vegetables and escarole into a serving dish.
  7. Carve the chicken, place on top and serve.
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