Herbed Roast Chicken with Potatoes & Carrots

A simple, deeply comforting roast chicken recipe made with crispy skin, tender vegetables, and rich pan juices. This version turns a classic roast chicken into a complete, nourishing meal using potatoes, carrots, olive oil, garlic, and herbs.

Perfect for slow Sundays, family dinners, or intentional meal prep with leftovers for the week. It comes together pretty fast, just needs some TLC while it roasts. So worth it!

INGREDIENTS (Serves ~5)

Chicken

• 1 whole chicken (about 4 lbs), organic when possible*

• 3-4 tbsp extra virgin olive oil

• Coarse salt & freshly ground black pepper

• Garlic powder

• Dried oregano or herbs of choice

• ½ lemon

• ½ small onion

Vegetables

• 1½ lbs potatoes, cut into chunks

• 4–5 large carrots, sliced diagonally

• 1–2 tbsp olive oil

• Salt & pepper

• Garlic powder

• Oregano or herbs of choice

For the Pan

• ½–1 cup water (added throughout cooking as needed)

INSTRUCTIONS

1. Preheat the Oven

Preheat oven to 425°F.

2. Prepare the Chicken

Pat the chicken very dry.

Rub generously with olive oil until the skin is glistening. Season very well with:

• Salt

• Pepper

• Garlic powder

• Oregano or preferred herbs

Season inside the cavity as well, then place:

• ½ lemon

• ½ onion

inside the chicken.

3. Prepare the Vegetables

Place potatoes and carrots in a large roasting tray.

Drizzle with olive oil and season generously with:

• Salt

• Pepper

• Garlic powder

• Oregano or herbs of choice

Toss well to coat.

Add a small amount of water to the bottom of the roasting tray to help prevent drying and create flavourful pan juices.

4. Roast

Place the chicken over or beside the vegetables and roast uncovered for approximately 1½ hours.

During cooking:

• Baste the chicken and vegetables after 30 minutes using the pan juices

• Roast another 30 minutes and baste again

• Add a little more water at this stage if needed to keep the vegetables moist and help build extra pan juices. You might need to cover it at this point to prevent over-browning.

The chicken is ready when:

• The skin is crisp and golden

• The juices run clear

• Internal temperature reaches at least 165°F

5. Finish & Serve

Allow chicken to rest for 10–15 minutes before carving.

Use a wooden spoon or spatula to scrape up the browned bits from the pan and mix them into the vegetables and juices for extra flavour.

Optional: squeeze fresh lemon juice over everything before serving.

MACROS (approx. per serving 5 servings)

• Calories: ~450–550

• Protein: ~40–45 g

• Carbohydrates: ~35–40 g

• Fat: ~25–35 g

• Fibre: ~5–6 g

WHY THIS WORKS

• Whole chicken provides satisfying, protein-rich nourishment

• Potatoes and carrots create a balanced, comforting carbohydrate source

• Olive oil supports flavour, satiety, and nutrient absorption

• Cooking everything together creates rich, natural pan juices without needing complicated sauces

TIPS & NOTES

• Don’t be shy with seasoning, roast chicken needs it!

• Basting is what builds flavour and keeps everything juicy

• Adding water during cooking helps create flavourful pan juices and prevents vegetables from drying out

• Leftovers are incredible for bowls, soups, or quick lunches the next day

• If you have the room, use 2 chickens for extra leftovers!

WHY I LOVE THIS

This is the kind of meal that makes a house feel warm.

Simple ingredients, deeply satisfying, and nourishing without trying too hard.

Real food cooked well will always win.

Your partner in health and longevity,

Stacie Mylonas, RHN