Roast Chicken with Potatoes and Carrots
April 14, 2019Categories: Main Dishes - Chicken
This tasty roast chicken meal is prepared all in one pan, and can be adjusted to the size of your family. The potatoes and carrots are delicious and have a lovely rustic flavor when roasted alongside the chicken.
Prep time: 20 minutes Cook and resting time: 1:30 to 1:40 hours Makes: 4 servings Difficulty: Medium• Gluten free • Dairy free • Egg free • Grain free • Soy free •
Use all organic ingredients, and ensure any dried spices are labeled certified gluten free.
Don't let the simplicity of the ingredients in this recipe fool you - the flavor is excellent, and you'll have your family raving at the amazing dinner and what an awesome cook you are!
• 1 Chicken (2.5 to 3.5 pounds) • 1 large Onion • 1 stalk Celery, with leaves • 1 clove Garlic • 4 large Carrots • 1 pound Small potatoes • 1/2 cup Butter • 1 teaspoon Sea salt, or to taste • 1 teaspoon Black pepper, or to taste • 1 tablespoon Fresh thyme
Substitutions and Notes:
- Chicken: You can use cut up chicken instead of a whole chicken if you prefer. It may take less time to cook, so reduce cooking time to about 1 to 1:15 hours. Start checking for doneness at 45 minutes.
- Potatoes: You can use larger potatoes; cut them up into large chuncks.
- Butter: You can use coconut oil, lard or chicken fat in place of the butter. You want to use a saturated fat as it's heat stable. As a last resort you can use olive oil, as it's a bit more heat stable than other vegetable oils (it's mostly a monounsaturated fat), but not quite as good as a saturated fat.
- Thyme: If using dry thyme, use 1 teaspoon.
- Preheat oven to 350 F.
- Use a flat pan or roasting pan that is the right size to hold the chicken, potatoes and carrots. If it's too small, it will take longer to cook; if it's too large, the carrots and potatoes will burn. The carrots and potatoes can be somewhat stacked, but shouldn't be more than 2 deep.
- Use a fully thawed chicken. Remove any parts that are inside the bird. You can cook these at the same time if desired. Rinse the chicken inside and out and / or pat dry with a paper towel. Set aside.
- Cut up onions into large chunks. Cut up celery into small pieces. Chop or mince the garlic. Cut carrots into large pieces or strips.
- Combine onions, celery and garlic. Add to roasting pan, and spread out evenly. This will keep the chicken from being directly on the bottom of pan. If you have a rack, you can simply put the rack on top of the onion mixture. The juices from the chicken will drop into the onion mixture as it cooks.
- Place chicken in pan on top of onion mixture.
- Melt butter. You may need more or less butter, depending on how much you want on the carrots, potatoes and chicken. Add salt, pepper and thyme.
- Toss carrots and potatoes in butter mixture. Place in pan around the chicken.
- Take the remaining butter mixture and spread over the entire chicken. You can use a pastry brush or a spoon. Be sure to get all the thyme pieces onto the chicken. It's the best part!
- Place in preheated oven.
- A whole chicken (2.5 to 3.5 pounds) will take about 1:15 to 1:30 minutes, or until meat registers 165 F with a meat thermometer. See notes below on cooking times for different chicken sizes, and on how to use a meat thermometer.
- After the first 30 minutes, check the chicken. Using a baster, a pastry brush or a spoon, pick up the drippings that have gathered in the pan, and drizzle over the potatoes, carrots and the chicken.
- Continue checking and basting the chicken every 15 minutes until it's done.
- Remove from oven, cover with a lid or foil, and let sit for about 10 minutes. This allows the juices to redistribute and makes a moister chicken.
- You can make gravy from the onions and drippings, or simply spoon them over the potatoes.
Serve and enjoy!Using a meat thermometer:
Cooking times for whole chicken - unstuffed:
- A whole chicken is ready when a meat thermometer reads at least 165 F when inserted into the inner thigh (close to but not touching the thigh bone).
- 2.5 to 3 pounds - 1:15 hours
- 3-3.5 to pounds - 1:25 hours
- 3.5 to 4 pounds - 1:35 hours
- 4 to 4.5 pounds - 1:45 hours
- 4.5 to 5 pounds - 1:55 hours
- 5 to 5.5 pounds - 2:05 hours
- 5.5 to 6 pounds - 2:15 hours
- 6 to 6.5 pounds - 2:25 hours
- 6.5 to 7 pounds - 2:35 hours
- 7 to 7.5 pounds - 2:45 hours
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