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chicken roast dinner recipe
Isla Marie

Chicken Roast Dinner

Chicken Roast Dinner is a classic comfort meal made with a whole roasted chicken, tender vegetables, and simple herbs. The chicken turns out juicy on the inside with crispy golden skin, making it perfect for Sunday dinners, holidays, or any family-style meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Dinner, Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken 4–5 lb
  • 2 tablespoons olive oil or softened butter
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary
  • 1 lemon halved (optional)
  • 4 cloves garlic
  • 1½ lb potatoes chopped
  • 3 carrots chopped
  • 1 large onion quartered

Equipment

  • Roasting pan or large baking dish
  • Rack (optional)
  • Meat thermometer
  • Knife
  • Cutting board
  • Paper towels

Method
 

  1. Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels to help the skin crisp.
  2. Rub the chicken all over with olive oil or butter. Season generously with salt, pepper, and dried herbs, including inside the cavity.
  3. Stuff the cavity with garlic cloves and lemon halves if using.
  4. Place potatoes, carrots, and onion in the roasting pan. Toss with a little oil, salt, and pepper.
  5. Set the chicken breast-side up on top of the vegetables or on a rack.
  6. Roast uncovered for 75–90 minutes, or until a thermometer inserted into the thigh reads 165°F (74°C).
  7. Remove from oven and let rest for 10–15 minutes before carving.
  8. Serve carved chicken with roasted vegetables and pan juices.

Notes

  • Letting the chicken rest keeps it juicy
  • Patting the skin dry is key for crispiness
  • Add fresh herbs under the skin for extra flavor