Herb Roasted Chicken with Potatoes and Carrots
75Min
4Servings
520Cal
MediumLevel
Gluten freeKid friendlygluten_freedairy_free
#roasted#herb#chicken#vegetables#one-pan
Equipment
Knife
Cutting Board
Mixing Bowl
Mixing Spoon
Baking Sheet
Oven
Ingredients
Main Ingredients
whole chicken (whole)
1.5 kg
potatoes (cut into chunks)
800 g
carrots (cut into chunks)
500 g
olive oil
60 ml
garlic cloves (minced)
6 pcs
fresh rosemary
3 sprigs
salt
10 g
black pepper
5 g
Instructions
1
Preheat oven and prepare vegetables
Preheat the oven and prepare the vegetables for roasting.
10 min
2
Season the chicken and vegetables
Season the chicken and vegetables with olive oil, garlic, rosemary, salt, and black pepper.
5 min
3
Roast the chicken and vegetables
Place the seasoned chicken and vegetables in the oven and roast until the chicken is golden and cooked through.
60 min200°Ctimer 60 min
Baste the chicken halfway through for extra juiciness
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Oven 180°C for 15 minutes or microwave 3-4 minutes
Store in airtight container. Reheat until piping hot.
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