Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 3 large carrots, chopped
- 2 Yukon Gold potatoes, chopped
- 1 large sweet onion, quartered
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 6 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the chicken under cold water and pat dry.
- In a bowl, mix olive oil with thyme, rosemary, salt, pepper, and minced garlic. Rub this mixture all over the chicken.
- Chop carrots, potatoes, and onions into uniform pieces. Toss them in olive oil, salt, and pepper.
- Place the seasoned chicken in a roasting pan and surround it with the vegetables.
- Roast for about 1 hour and 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the chicken to rest for 10-15 minutes before carving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Roasting
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/4 chicken with vegetables (approximately 300g)
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 115mg