Go Back
+ servings
Best Roast Chicken - an easy method for cooking a succulent roast chicken with potatoes, onions, and carrots. From @NevrEnoughThyme https://www.lanascooking.com/best-roast-chicken/

Best Roast Chicken

Makes a perfect roast chicken every single time!
Course Main Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 1560kcal


  • 3-4 lb. chicken
  • 1 lemon halved or quartered
  • 1 head garlic cut crosswise
  • 1 bunch thyme 25-30 stems
  • 2 tblsp. butter
  • Salt
  • Pepper
  • Carrots
  • Potatoes
  • Onions
  • ¼ cup chicken broth


  • Preheat the oven to 425 degrees.
  • Dry the chicken with paper towels before beginning.
  • Salt and pepper the body cavity and place the lemon, garlic and about ⅔ of the thyme into the chicken.
  • Spread butter all over the surface of the skin. Salt and pepper well.
  • Prepare the vegetables by cutting the carrots and potatoes into bite-size chunks. Roughly cut the onions into large pieces. Place all the vegetables in the bottom of a roasting pan.
  • Add the chicken broth and scatter the remaining thyme over. Place the chicken on top of the vegetables in the pan.
  • Cook for 1 to 1 ½ hours or until internal temperature reaches 165 degrees.
  • Remove the chicken from the pan and cover with foil. Allow the chicken to rest at least 10 minutes before slicing.
  • If desired, return the vegetables to the oven for an additional 10-15 minutes while the chicken rests.



Serving: 1g | Calories: 1560kcal | Carbohydrates: 9g | Protein: 164g | Fat: 92g | Saturated Fat: 27g | Polyunsaturated Fat: 56g | Cholesterol: 647mg | Sodium: 614mg | Fiber: 1g | Sugar: 1g