Roast chicken with Potatoes and Carrots

The rich flavor of this dish comes from the rosemary, thyme and garlic.  A perfect dish for friend gatherings or family dinners.



Roast chicken with Potatoes and Carrots

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Serving Size: 4

Calories per serving: 496

Fat per serving: 15.2 g

Saturated fat per serving: 4 g

Carbs per serving: 41 g

Protein per serving: 50 g

Fiber per serving: 8.2 g

Sodium per serving: 0.44 g


  • 500 g carrots
  • 600 g potatoes
  • 1 bulb of garlic
  • 5 sprigs of fresh rosemary
  • olive oil
  • 1 (1.6 kg) whole free-range chicken
  • 1 lemon
  • 5 sprigs of fresh thyme


  1. Preheat the oven to 200°C.
  2. Peel and cut your carrots in halve lengthwise. Place in roasting pan. Then peel and halve the potatoes and add to the pan.
  3. Crush the unpeeled garlic cloves with the flat side of a knife and place in the pan, followed by the rosemary leaves.
  4. Season the vegetables with sea salt and black pepper, drizzle with oil, toss to coat and spread out in an even layer.
  5. Season the chicken with a pinch of salt and pepper and drizzle of oil. Place a whole lemon and thyme sprigs in the cavity of the chicken and place it on top of the vegetables.
  6. Place the roasting pan in the oven and bake for 40 minutes.
  7. Using tongs, turn the vegetables over, pouring any juices from the pan over the chicken.
  8. Place the pan back in the oven and bake for another 25 minutes, until the chicken is cooked through and juices run clear.
  9. Remove from the oven. Cover the chicken with foil and let it sit for 10 minutes before serving.
  10. Enjoy.
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