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Roasted Chicken with Potatoes and Carrots
Crystal
This one pot chicken dinner with vegetables cooks in the oven and requires no babysitting. Just dump and go and dinner is done.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
30
minutes
mins
Course
Dinner
Cuisine
American
Servings
6
people
Calories
506
kcal
Equipment
Dutch Oven
Ingredients
1x
2x
3x
1
whole chicken
rinsed with innards removed
2
cups
of baby carrots
8
small yellow potatoes
peeled and diced
1
large onion
cut in quarters
2
tablespoons
butter
cut into pats
1 ½
cups
chicken broth
salt and pepper to taste
Instructions
Preheat your oven to 350 degrees.
Rinse fryer. Ensure there are no innards that need to be removed from chicken cavity.
Place the chicken, breast down, in dutch oven. Salt and pepper outside of chicken. Put pats of butter on top of the chicken skin.
Add the vegetables into the pot op top of chicken.
Pour the chicken broth into the pot.
Put the lid on the dutch oven and place it in the oven. Cook for 25 minutes per pound.
The last 10 minutes of cook time, remove the lid and let the chicken get a little golden.
Serve.
Nutrition
Calories:
506
kcal
Carbohydrates:
45
g
Protein:
29
g
Fat:
23
g
Saturated Fat:
8
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
105
mg
Sodium:
385
mg
Potassium:
1370
mg
Fiber:
7
g
Sugar:
5
g
Vitamin A:
6184
IU
Vitamin C:
53
mg
Calcium:
64
mg
Iron:
3
mg
Keyword
carrots, potatoes, roasted chicken, whole fryer
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