One-Dish Roasted Chicken Dinner With Potatoes and Carrots

Roasted chicken with potatoes and carrots on a white plate

Diana Rattray

Prep: 25 mins
Cook: 80 mins
Total: 105 mins
Servings: 4 servings
Nutrition Facts (per serving)
1337 Calories
70g Fat
57g Carbs
116g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1337
% Daily Value*
Total Fat 70g 89%
Saturated Fat 19g 97%
Cholesterol 435mg 145%
Sodium 823mg 36%
Total Carbohydrate 57g 21%
Dietary Fiber 8g 29%
Total Sugars 6g
Protein 116g
Vitamin C 29mg 143%
Calcium 143mg 11%
Iron 10mg 57%
Potassium 2460mg 52%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Yum!


For the Chicken:

  • 1 (4-pound) chicken, halved or quartered

  • 1 clove garlic, mashed and minced

  • 1 tablespoon unsalted butter

  • 1 pinch 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 stalks celery, cut into 2-inch pieces

  • 2 tablespoons extra-virgin olive oil

  • 3 cloves garlic, mashed and minced

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 cup chicken broth

Steps 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.

  5. Arrange the vegetables around the chicken and sprinkle the chicken and vegetables with salt and pepper. Pour chicken broth into the roasting pan.

  6. Roast the chicken, basting occasionally, for about 1 1/4 to 1 1/2 hours or until a food thermometer inserted into the meaty part of the thigh registers at least 165 F.* Add more chicken broth, if needed.

*According to, chicken must be cooked to at least 165 F is measured 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 2 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 2 whole legs (with thighs) and 2 split breasts with wings attached.