Oven-Roasted Chicken with Garlic Potatoes & Veggies
A simple one-pan oven-roasted chicken meal that feeds the whole family, with garlic-infused potatoes and mixed vegetables.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 whole chicken
- 4 medium potatoes, chopped
- 2 cups mixed vegetables (carrots, broccoli, bell peppers)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the potatoes and mixed vegetables with olive oil, garlic, thyme, paprika, salt, and pepper.
- Place the whole chicken in a roasting pan and season with salt, pepper, and any remaining spices.
- Surround the chicken with the prepared veggies and potatoes.
- Roast in the oven for about 75 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.
Notes
Pat the chicken dry before seasoning for crisper skin. Cut potatoes into similar sizes for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg