One-Dish Roasted Chicken Dinner With Potatoes

Roasted Chicken Dinner
Diana Rattray
  • 105 mins
  • Prep: 25 mins,
  • Cook: 80 mins
  • Yield: 4 servings
Ratings (39)

This tasty chicken is a whole meal in one dish, making it ideal for a busy weekend or weekday meal. It's economical, too. Cut a broiler-fryer chicken into halves or quarters and roast it along with the vegetables. Garlic, olive oil, and basic seasonings flavor the chicken and vegetables.

What You'll Need

  • For The Chicken:
  • 1 (4 pound) chicken (halved or quartered)
  • 1 clove  garlic (mashed and minced)
  • 1 tablespoon butter
  • Pinch of freshly ground black pepper
  • For The Vegetables:
  • 1 1/2 to 2 pounds potatoes (cut into 1-inch chunks)
  • 4 to 6 carrots (cut into 2-inch pieces, halved, or quartered crosswise if very thick)
  • 3 to 4 ribs celery (cut into 2-inch pieces)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic (mashed and minced)
  • 1 cup chicken broth
  • Pinch of salt and pepper

How to Make It

  1. Heat oven to 425 F.
  2. Lightly oil a roasting pan.
  3. Combine the 1 clove of mashed and minced garlic with the butter and a little fresh ground black pepper. Separate the skin of the chicken and rub some of the butter and garlic under the skin of each of the chicken pieces. Arrange the chicken in the roasting pan.
  4. Combine the potatoes, carrots, and celery in a bowl. Toss with the olive oil and 3 cloves of minced garlic.
  1. Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.
  2. Roast the chicken, basting occasionally, for about 1 1/4 to 1 1/2 hours, or until it registers at least 165 F on a food thermometer inserted into the meaty part of the thigh.* Add more chicken broth, if needed.

*According to, chicken must be cooked to at least 165 F on a food thermometer inserted in a thick part of the chicken, not touching bone or fat.

How to Cut Up a Chicken

  • To cut a chicken into halves, cut out the backbone (discard it or freeze it for stock or soup). Slice through the center of the breast to make two halves.
  • For quarters, separate the leg and thigh from the chicken; cut through the hip socket. Then cut the backbone out and slice the breast in half. You'll have two whole legs (with thighs) and two split breasts with wings attached.
Nutritional Guidelines (per serving)
Calories 695
Total Fat 28 g
Saturated Fat 8 g
Unsaturated Fat 13 g
Cholesterol 112 mg
Sodium 506 mg
Carbohydrates 70 g
Dietary Fiber 9 g
Protein 43 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)