This recipe is one of my very favorites and here’s why. It’s easy to prepare, its juicy, the potatoes and carrots all cook together in the same pan and the herbs and spices turn this dish into a true comfort meal. Best of all, the juicy leftover chicken can be used to make a dynamite chicken salad!
Oven Roasted Chicken
Course: Dinner, Main Dish – Poultry or ChickenServings
8
servingsIngredients
Oven Roasted Chicken
1 whole 3 to 4 pound chicken
1 medium potato, sliced into ½ inch cubes
1 medium onion, sliced into 8 wedges
2 medium carrots, sliced into ½ inch pieces
1 pressed clove of garlic
1 Tablespoon olive oil
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary
Salt & pepper to taste
½ cup water
Directions
- Preheat oven to 400 degrees.
- Put the whole chicken in a roasting pan.
- Place the veggies around the chicken.
- Combine the olive oil, garlic, rosemary, thyme salt & pepper & brush over the chicken with a pastry brush.
- Pour the water over the veggies.
- Cover and bake for 1 hour.
- Remove lid and continue baking for 15-20 more minutes to brown.
- Let rest 10 minutes before carving.
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