This Easy Roasted Chicken Dinner is by far the easiest meal to make, if you live a busy life like me. You want to take the opportunity to whip up a good meal that doesn’t require a lot of effort. And let’s face it some times that’s hard.Whether it's the summer or the winter, when the weekend is here, I’m all about simple and quick dinners that don’t take a lot of time in the kitchen.
Now I know you are going to say that roasting a chicken takes at least 2 hours. And, you are right. But, the preparation is less than 15 minutes and during that 2 hour cooking time, you could be doing something else while the chicken is roasting itself. I call that a win-win! This recipe for an Easy Roasted Chicken Dinner including potatoes will not disappoint you or your family. What's more this recipe is absolutely fool proof.
Tips and Tricks to Making this Easy Roasted Chicken Dinner
The oven temperature is the most important part of this recipe. Cooking the chicken at a high temperature crisps up the skin, while leaving the chicken meat tender and juicy. And while 400ºF is a pretty high temperature to roast a chicken, it works. Just make sure that you look in on the chicken to check that it is browning and not burning.
Less is More When Making a Roasted Chicken
Keep it simple. All you need is salt, herbs, carrots and celery. Laying the carrots and celery on the bottom of the roasting pan gives the chicken somewhere to rest on so that it doesn't stick to the bottom of the pan. This also allows air to circulate and fat to drain to the bottom of the pan. I used a roasting pan that looks like this one here.
Before placing the chicken in the oven, give the chicken some love. Rub the herbs and salt all over the chicken, including inside the chicken cavity. Some people even season the chicken cavity and fill it with herbs.
When to Add the Potatoes
The potatoes only need about 40 minutes to cook. So, don't put them in the oven right away with the chicken. Wait until you are one hour into cooking the chicken. You can either put the potatoes in with the chicken or place them on a separate baking sheet. Of course, you will need to season the potatoes separately whether you put them in with the chicken or not.
How to Know When the Chicken is Done?
There is only one absolute way to know when the chicken is done. And that is by checking the temperature of the chicken has reached an internal temperature of 165ºF inserted into the thickest part of the chicken.
I don't like using a thermometer. If you are experienced in cooking chicken, especially whole chickens you know that a chicken is done when the liquid runs clear and the drumstick moves very easily from the body of the chicken. Because you are cooking the chicken at such a high temperature, I recommend that you check the doneness of the chicken at 1 hour and 30 minutes. Once the chicken is done, take it out of the oven and let is rest for 10 minutes before serving.
Potatoes will not store well as leftovers, unless you want to make hash browns with them. However, the chicken will. Store leftovers for this Easy Roasted Chicken Dinner refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later. When you want to eat the chicken, thaw it out in the fridge for 24 hours and then warm it up.
If you are looking for another side to make with this Roasted Chicken, you can try this green been casserole.
Drop a comment below if you made this Easy Roasted Chicken Dinner. I’d love to see your pictures as well as know what seasonings you put on your chicken. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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- 1 Whole Chicken, 4 to 6 lbs
- ¼ cup olive oil
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 2 sprigs rosemary
- 3 celery stalks
- 3 carrots
- 4 medium potatoes
- Preheat oven to 400 degrees. In a large roasting pan place celery stalks and carrots. Mix olive oil, salt, onion powder and oregano together. Rub salt in the cavity of the chicken. Using a basting brush, brush the outside of the chicken with the oil mixture. Place in oven and cook covered for one hour.
- While the chicken is baking, cut potatoes into large cubes (1 potato = 4 cubes) and place in a large bowl. Drizzle olive oil, salt, and rosemary on the potatoes and toss so that all the potatoes are covered with the oil mixture.
- One hour into cooking the chicken, uncover and place the potatoes around the chicken and cook for another hour uncovered.
- Now, you can remove once the chicken reaches an internal temperature of 165 degrees F. , but, I hate using thermometers. I usually take out a whole chicken when the leg moves freely from the body. (yup)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 665Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 132mgSodium: 1930mgCarbohydrates: 43gFiber: 6gSugar: 4gProtein: 46g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.