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Cook1 hr 5 mins
I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)
- 1 whole chicken
- 4 tablespoons butter (or more)
- 1 tablespoon dried rosemary (plus a bit extra)
- salt and pepper, to taste
- lemon pepper, to taste
- paprika, to taste
- 4 teaspoons minced garlic
- 1 cup water
- 1 lb red potatoes, unpeeled and quartered
- 4 large carrots, chopped
- 1 large onion, chopped coursely (or quartered)
- olive oil, to taste
- Pre-heat oven to 400.
- Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
- Spread 1 tbs butter on the bottom of shallow roasting pan.
- Place whole chicken in roasting pan, breast side up.
- Sprinkle liberally with salt.
- Spread remaining butter all over chicken.
- Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
- Add potatoes to pan, surrounding the chicken.
- Spinkle potatoes with salt, pepper, and small amount of rosemary.
- Drizzle potatoes with olive oil.
- Place pan in oven and bake chicken and potatoes for 20 minutes.
- Remove from oven.
- Toss potatoes to turn.
- Add 1 cup water to the pan.
- Add chopped carrots and onion to pan.
- Sprinkle minced garlic over veggies and chicken.
- Drizzle carrots and onion with olive oil.
- Place pan back in oven.
- Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
- Remove from oven, allowing chicken to cool.
- Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
- NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.
I wanted a chicken/potatoes/carrots dinner that wasn't a mushy crockpot stew. This was everything promised. I stuffed the chicken with 1/2 an apple and 1/4 cucumber, and followed the recipe exactly otherwise. Crispy skin/exterior and very moist meat. Tasty veggies. I let everything sit about 15 minutes after taking it out of the oven. Thumbs up all around the table. Thanks!
Didn't need the i cup of water there were enough pan/olive oil drippings , also didn't use the butter