Old-fashioned Roast Chicken

This old-fashioned Roast Chicken with pan-roasted potatoes and carrots is the perfect wholesome family meal. Seasoned with Herbs de Provence, onion, and garlic, this chicken has perfectly crisp skin, and is juicy and bursting with flavor.

old fashioned roast chicken

Old-fashioned Roast Chicken

There is something about walking in to the kitchen and taking in the smell of a savory chicken roasting with herbs and vegetables that makes you feel completely at home. This old-fashioned roast chicken is the epitome of a wholesome family meal, roasted with pan fried potatoes and carrots that soak up all the flavorful juices and spices! My favorite is to pan fry diced potatoes and carrots in olive oil just long enough to give them some color, then tuck them around the chicken to soak up all the drippings and spices. Delicious!

Tips and Tricks to roast chicken

  • Season Generously

Do NOT skimp on the seasonings. A generously seasoned chicken tastes delicious and the salt helps the skin crisp up perfectly. Kosher salt is my standard salt for all meats.

  • Dry & Oil the Skin

Never roast a wet and soggy chicken. It is well worth the effort to rinse the chicken in cool water and pat it dry, THEN liberally coat the outside of the chicken with butter or olive oil before seasoning.

  • Bigger is NOT better

When choosing a chicken, I always like to keep the chicken 5 lbs or under. A larger chicken stands a higher chance of being tough. If you need to feed a larger crowd, opt for getting several small chickens rather than a larger. This is also true of other poultry as well such as your Thanksgiving turkey!

roasted carrots and potatos
old fashioned roast chicken
old fashioned roast chicken

Did you make it? Let me know by leaving a review below or tagging me with a pic on instagram @good.to.gather
old-fashioned roast chicken

Old-fashioned Roast Chicken

Callie Morgan
This old-fashioned Roast Chicken with pan-roasted potatoes and carrots is the perfect wholesome family meal. Seasoned with Herbs de Provence, onion, and garlic, this chicken has perfectly crisp skin, and is juicy and bursting with flavor.
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6 people

Equipment

  • 1 dutch oven

Ingredients
  

  • 1 5 lb Roasting Chicken
  • 3 Tbsp Olive Oil or butter
  • 3 Tbsp Herbs de Province
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp celery salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • salt to taste (I use about 2 1/2 tsp)
  • 1 2 inch sprig of rosemary

Pan Roasted Vegetables

  • 4-5 medium potatoes peeled, washed, and chopped
  • 4-5 medium carrots washed and chopped
  • 1-2 Tbsp olive oil

Instructions
 

  • Wash your chicken in cool water and pat dry. Place breast side up into Dutch oven, cast iron skillet, or roasting pan. Tie the legs together with cooking twine and brush the whole chicken liberally with olive oil or butter.
    1 5 lb Roasting Chicken, 3 Tbsp Olive Oil
  • Generously sprinkle all the seasonings onto the chicken evenly.
    3 Tbsp Herbs de Province, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp celery salt, 1/4 tsp black pepper, 1/4 tsp paprika, salt
  • Heat your olive oil in a pan on medium high heat. When hot, gently toss in your chopped carrots and potatoes and leave to brown WITHOUT stirring for a few minutes. Once brown on one side, give them a flip and leave them again for a few minutes to brown.
    4-5 medium potatoes, 4-5 medium carrots, 1-2 Tbsp olive oil
  • Add Potatoes and carrots to the pan around the chicken. They will finish cooking through in the oven.
  • Add the sprig of rosemary to the pan and bake uncovered on a middle rack at 425 for an hour and a half, or until the temperature on a thermometer reads 160. Once it hits 160, remove it from the oven and leave to rest for a full ten minutes. This allows the chicken to come up to a perfect 165.
  • After your chicken has rested, remove it from the pan and toss the veggies in the juices from the chicken. Plate and serve!
Keyword chicken, Dutch Oven, One Dish, Sunday Dinner

you may also like

slow cooked Dutch Oven Beef Carnitas

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating