Roast Chicken with Carrots and Potatoes
You can never have too many main course recipes, so give Roast Chicken with Carrots and Potatoes a try. This gluten free and dairy free recipe serves 4 and costs $2.11 per serving. One serving contains 708 calories, 47g of protein, and 46g of fat. This recipe is liked by 13 foodies and cooks. Head to the store and pick up olive oil, dried thyme, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is brought to you by Roti 'n' Rice. With a spoonacular score of 91%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Pot Roast with Potatoes and Carrots, Best Ever Pot Roast with Carrots and Potatoes, and Roast Beef with Carrots and Potatoes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
2 medium size carrots, peeled and cut into chunks
1 tsp dried thyme
½ tsp ground pepper
1 tbsp kosher salt
2 tbsp olive oil
1 onion, cubed
3 medium size potatoes, peeled and cubed
1 (3 to 4 lbs/ 1.4 to 1.8 kg) roasting chicken
Equipment:
paper towels
baking pan
roasting pan
bowl
kitchen thermometer
oven
Cooking instruction summary:
Remove giblets and excessive fat from chicken. Rinse chicken inside out. Pat dry with paper towels. Place beer can roaster on a baking tray and place chicken on the beer can roaster to allow it to drip dry for an hour.Combine kosher salt, ground pepper, and dried thyme in a small bowl. Reserve 1 teaspoon dry rub mixture to season vegetables. Remove chicken from the roaster. Discard juices and pat dry baking tray with paper towels. Liberally sprinkle or pat dry rub mixture on the inside and outside of the chicken. Place chicken back onto the beer can roaster. In a large bowl, combine carrots, potatoes, onion, the reserved 1 teaspoon dry rub mixture, and olive oil. Mix well. Transfer onto the baking tray around the chicken. Preheat oven to 375F (190C). Roast chicken on the beer can roaster for approximately 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted into the thickest part of the thigh without touching the bone registers 180F.Let chicken rest for 15 minutes before carving.
Step by step:
1. Remove giblets and excessive fat from chicken. Rinse chicken inside out. Pat dry with paper towels.
2. Place beer can roaster on a baking tray and place chicken on the beer can roaster to allow it to drip dry for an hour.
3. Combine kosher salt, ground pepper, and dried thyme in a small bowl. Reserve 1 teaspoon dry rub mixture to season vegetables.
4. Remove chicken from the roaster. Discard juices and pat dry baking tray with paper towels. Liberally sprinkle or pat dry rub mixture on the inside and outside of the chicken.
5. Place chicken back onto the beer can roaster. In a large bowl, combine carrots, potatoes, onion, the reserved 1 teaspoon dry rub mixture, and olive oil.
6. Mix well.
7. Transfer onto the baking tray around the chicken. Preheat oven to 375F (190C). Roast chicken on the beer can roaster for approximately 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted into the thickest part of the thigh without touching the bone registers 180F.
8. Let chicken rest for 15 minutes before carving.
Nutrition Information:
covered percent of daily need
