Roast Chicken with Potatoes and Carrots
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April 14, 2019
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This tasty roast chicken meal is cooked 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.
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Image by: Thora Toft Prep time: 20 minutes Cook and resting time: 1:30 to 1:40 hours Makes: 4 servings Difficulty: Medium
• Gluten free • Dairy free option • Egg free • Grain free • Soy free • -
Use all organic ingredients, and ensure any dried spices are labeled certified gluten free. Be sure the chicken has not had broth or marinade added to it. You'll need to check with the store, as it's not always labeled, and can include gluten and / or unwanted food additives.
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!
Ingredients:
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• 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 or coconut oil • 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.
- Dairy free: 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.
Directions:
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- 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.
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Serve and enjoy!
Using a meat thermometer:- 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).
Cooking times for whole chicken - unstuffed:- 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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