Roast Chicken Potatoes and Carrots

Roast Chicken Potatoes and Carrots

Roast Chicken Potatoes and Carrots

Roast chicken doesn’t take a lot of effort if you keep it simple. Roast one with a few potatoes and some carrots, and you’ll have a great dinner, even on a weeknight.


  • Chicken

  • Herbes de Provence

  • Potatoes

  • Carrots

  • Lemon

  • Rosemary

  • Thyme

  • Olive Oil

  • Garlic

  • Salt (to taste)

  • Pepper (to taste)


Start by slicing your potatoes moderately thick, then sautĂ© them until they are lightly browned on both sides. It’s a good idea to take the time to do this step, because the potatoes take longer than the chicken to cook. So, starting the potatoes cooking allows you to put everything in the same pot or pan, and cook it at the same time.

When the potatoes are done, transfer them to your backing dish, season them with salt and pepper, drizzle with olive oil, add several cloves of garlic, and a few sprigs of rosemary and thyme.

Next, pat your chicken dry, then drizzle it with lemon juice and rub it with olive oil. Season it well with salt, pepper, and Herbes de Provence (minced garlic is good as well), then transfer it to your baking dish, along with your potatoes.

Add several peeled carrots, then bake at 350 degrees for approximately 1.5 hours (depending on the size of your chicken), or until the internal temperature reaches 165 degrees.

When the chicken is done, remove everything from the oven and let the chicken rest for 20-30 minutes, then drizzle again with lemon juice before slicing.

Dish and Photo by Adrian Rodriguez

Epicure's Table
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