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
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!
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Old-fashioned Roast Chicken
- 1 dutch oven
- 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
- 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!