Roast Chicken Recipe

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Roast Chicken with Garlic Butter Carrots & Potatoes- A cozy Sunday supper made simple.

There’s something timeless about a roast chicken dinner. It’s the kind of meal that brings everyone to the table — no matter how busy the week has been, no matter what’s on the calendar. It’s warm, it’s grounding, and it smells like home.

This recipe is exactly the kind of dish my grandma would have made without fanfare but with plenty of love — a few humble ingredients, layered with flavor, roasted low and slow until everything is golden and bubbling. The potatoes get crispy on the edges and soft in the middle. The carrots soak up all that garlic butter goodness. And the chicken? Juicy and perfectly seasoned, just waiting to be carved at the table.

I love this for a Sunday dinner, but it’s simple enough to pull off midweek, too. One pan, no fuss — and if you’re lucky, just enough leftovers to tuck into a soup or sandwich the next day.

This meal captures everything Dinner with Mom was founded on: a little comfort, a little tradition, and the reminder that home can be made one meal at a time. Whether you grew up with meals like this or you’re just beginning to create your own traditions — this recipe is the perfect place to start.

Why You’ll Love This Recipe

• One-Pan Wonder: Less mess, more flavor. Everything cooks together for easy cleanup and extra deliciousness.

• Classic Comfort: The garlic butter, rosemary, and roasted veggies turn a simple dinner into something that feels special.

• Leftover Friendly: Use the leftover chicken for sandwiches, wraps, or soup the next day — if there’s any left!

 Mom’s Tips & Tricks:

• Use what you have: Bone-in chicken thighs or drumsticks work beautifully if you don’t have a whole bird.

• Crispier veggies? Spread the potatoes and carrots out in a single layer so they roast instead of steam.

• Make it ahead: Prep everything in the morning and refrigerate — just pop it in the oven an hour before dinner.

• Gravy bonus: Pour a little chicken broth into the bottom of the pan before roasting to create a light, flavorful pan sauce.

Serve it like Mom would — with a green salad, warm rolls, and maybe a little something sweet for dessert. And don’t forget to linger a while at the table. That’s where the best memories are made.

Recipe

Roast Chicken with Garlic Butter Carrots & Potatoes

Prep Time: 15 minutes Bake Time: 1 hour Serves: 4–6

Ingredients:

• 1 whole chicken (or bone-in chicken parts)

• 1 lb carrots, peeled and chopped

• 1 lb baby potatoes, halved or whole depending on size

• 3 tbsp butter

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp dried rosemary

• Salt & pepper to taste

Instructions:

1. Preheat your oven to 375°F.

2. In a small bowl, melt the butter and stir in the minced garlic. Toss the carrots and potatoes in the garlic butter mixture until coated.

3. Rub the chicken with olive oil, rosemary, salt, pepper, and a little extra garlic if you like.

4. Place the chicken in a roasting pan or baking dish. Nestle the coated carrots and potatoes around it.

5. Roast uncovered for about 1 hour, or until the chicken is golden brown and reaches an internal temp of 165°F.

6. Let the chicken rest for 10 minutes before carving and serving.