Name: One Pot Wonder: Roasted Chicken and Potatoes for Effortless Flavor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 1 whole chicken (about 4 pounds), preferably free-range; 2 pounds of baby potatoes, halved; 4 carrots, peeled and cut into large chunks; 1 large onion, quartered; 4 cloves of garlic, smashed; 2 tablespoons olive oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 lemon, halved; A good pinch of cinnamon, for that special touch

Ingredients

Scale

1 whole chicken (about 4 pounds), preferably free-range
2 pounds of baby potatoes, halved
4 carrots, peeled and cut into large chunks
1 large onion, quartered
4 cloves of garlic, smashed
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 lemon, halved
A good pinch of cinnamon, for that special touch

Feel free to substitute the baby potatoes with larger ones cut into chunks or use sweet potatoes for an earthy sweetness. If fresh herbs aren’t available, dried ones will do in a pinch.

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Instructions

Preheat your oven to 375°F (190°C). This temperature ensures a golden-brown finish while allowing the chicken to cook evenly with the vegetables.
In a large roasting pan, arrange the potatoes, carrots, onion, and garlic. Drizzle with olive oil and season with half of the salt, pepper, rosemary, and thyme. Toss to coat.
Prepare the chicken by patting it dry with paper towels, which helps the skin crisp up beautifully. Rub the chicken with the remaining olive oil, salt, pepper, rosemary, thyme, and a generous pinch of cinnamon. This was a trick my mum taught me — just a hint of cinnamon brings out the warmth in savory dishes.
Squeeze the juice of half a lemon over the chicken, and place the squeezed lemon halves inside the cavity, along with a few sprigs of thyme.
Place the chicken on top of the vegetables in the roasting pan. This allows the chicken juices to flavor the vegetables as they cook.
Roast in the preheated oven for about 1 hour and 20 minutes, or until the chicken is golden brown and the juices run clear when the thickest part is pierced. The vegetables should be tender and caramelized.
Remove the pan from the oven and let the chicken rest for about 10 minutes before carving. This resting period is crucial for locking in the juices, a lesson from countless Sunday roasts where patience was rewarded with juicy, tender bites.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International