BAKED WHOLE CHICKEN WITH POTATOES AND CARROTS RECIPES

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories Meat and Poultry Chicken Breast

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 chicken breasts

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1?½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, CarbohydrateContent 21.7 g, CholesterolContent 126.6 mg, FatContent 18.9 g, FiberContent 4.9 g, ProteinContent 47.3 g, SaturatedFatContent 4.3 g, SodiumContent 1081.8 mg, SugarContent 7.5 g

HEAVENLY HOME-STYLE ROASTED WHOLE CHICKEN AND POTATOES ...

Heavenly Home-Style Roasted Whole Chicken and Potatoes ... image

I consider this recipe to be one of my best "stand-by's!" It is a great "stand-by" recipe for family-friendly meals; to throw together as an easy one-pot meal for any occasion; for unexpected company; for easy weekend meal prep that allows for delicious leftovers all week; for a potluck, or to take to a family who is sick or in need; or for guest-worthy dinner parties (because it is so easy to make,so that the chef can enjoy the festivities, too). It is just a great and easy recipe that can be thrown together on a moment's notice! There are a million baked/roasted chicken recipes out there, but I like this one because it allows the chicken and potatoes to roast to a perfect crisp (yet so tender on the inside); the chicken turns out incredibly moist (thanks to the decadant butter); and the spices and garlic create a flavor-rich dish. I prefer to make it with butter or high quaility spread, but you can use olive oil in place of the butter, if you prefer. An added bonus to this recipe is that it will make your house smell heavenly, while it cooks. Mmmmm - good! :-)

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 whole chicken
4 tablespoons butter (or more)
1 tablespoon dried rosemary (plus a bit extra)
salt and pepper, to taste
lemon pepper, to taste
paprika, to taste
4 teaspoons minced garlic
1 cup water
1 lb red potatoes, unpeeled and quartered
4 large carrots, chopped
1 large onion, chopped coursely (or quartered)
olive oil, to taste

Steps:

Pre-heat oven to 400.
Unwrap chicken, remove giblets (if needed), wash, and pat semi-dry.
Spread 1 tbs butter on the bottom of shallow roasting pan.
Place whole chicken in roasting pan, breast side up.
Sprinkle liberally with salt.
Spread remaining butter all over chicken.
Sprinkle with black pepper, lemon pepper, and paparika to taste. Sprinkle with rosemary.
Add potatoes to pan, surrounding the chicken.
Spinkle potatoes with salt, pepper, and small amount of rosemary.
Drizzle potatoes with olive oil.
Place pan in oven and bake chicken and potatoes for 20 minutes.
Remove from oven.
Toss potatoes to turn.
Add 1 cup water to the pan.
Add chopped carrots and onion to pan.
Sprinkle minced garlic over veggies and chicken.
Drizzle carrots and onion with olive oil.
Place pan back in oven.
Bake for an additional 45 mins until chicken is brown and crispy, and potatoes are nicely roasted.
Remove from oven, allowing chicken to cool.
Carve chicken and serve with veggies (drizzle with gravy from the pan, if you like).
NOTE: If whole chicken is over 3.5 pounds, add 8-10 mins per pound to cooking time.

Nutrition Facts : Calories 954.1, FatContent 65, SaturatedFatContent 22.6, CholesterolContent 274.4, SodiumContent 402.8, CarbohydrateContent 29.9, FiberContent 5, SugarContent 6.5, ProteinContent 60.8

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