Herbed Whole Chicken with Baby Potatoes & Carrots

A whole chicken sound super intimidating BUT it’s so not. It’s actually super easy! And will most definitely be a favorite in your house. So good for leftovers, too!

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| Makes 4-6 servings

Ingredients

1 (3-4 pound) young chicken without giblets

2 TBSP melted butter or ghee

3 TBSP of olive oil

4 cloves garlic, minced

salt and pepper to taste

3 teaspoons of diced fresh rosemary

1 TBSP of your favorite seasoning blend (Something super general like a chicken seasoning or a Trader Joe’s blend)

3 medium carrots, sliced

1/2 Lb of baby potatoes

Directions

Preheat your oven to 450 degrees F.

First you are going to chop up your carrots. Place the carrots and your baby potatoes in the bottom of your roasting pan. (I use a big ceramic one that I love for Crate&Barrell.)

Next, you are going to grab your chicken all thawed out. Take all the giblets out if yours has any! It sounds intimidating, but they are usually all together inside the chicken in a small packet, easy to grab. 

Place your chicken on top of your veggies in the roasting pan.

Grab a bowl and mix together your butter, oil‘s, herbs and seasonings and brush onto chicken heavily with a basting brush. Brush remaining oil mixture onto the veggies that you can see.

Roast in the oven on the middle rack for one hour – one hour and 15 minutes. Or when your chicken reaches 160 Degrees F.

Allow chicken to rest for 15-30 minutes before serving!