When I need a recipe that won't give me a headache, I turn to this roasted chicken with potatoes, carrots, and herbs. I often make it when I have a whole chicken and want something that doesn't require constant attention. Basically, I season it well, throw it in a pan with whatever I have on hand, put a lid on it, and the oven does most of the work. It's the kind of recipe where you don't even have to measure everything precisely—what matters is that you rub it well with herbs and use garlic and lemon for flavor.
Quick Info
Total Time: approx. 1 hour
Preparation Time: 10-15 minutes
Cooking Time: 50 minutes (40 minutes covered + 10 minutes uncovered)
Servings: 4-5
Difficulty: easy
Recipe Type: main course, roasted chicken, family meal
Ingredients
1 whole chicken (cleaned and dried)
3 tablespoons herbes de Provence (basil, oregano, thyme, rosemary, marjoram, lavender, paprika)
1 lemon
1 head of garlic
1 glass of white wine (about 200 ml)
salt
pepper
3-4 potatoes
1-2 carrots
Instructions
1. Preheat the oven to 200°C (400°F). I wash the chicken and dry it thoroughly with paper towels. A dry chicken absorbs the spices better.
2. I mix the salt, pepper, and herbes de Provence in a bowl, ensuring all the spices are well combined.
3. I rub the chicken all over with the spice mixture. I massage it well on the inside too, not just the outside. I don’t skip any parts; I want it completely coated.
4. I peel the potatoes and cut them into suitable pieces. I do the same with the carrots, slicing them into rounds or sticks.
5. I break apart the head of garlic. I leave half of the cloves whole and place them inside the chicken, along with the lemon cut in half (the whole lemon, not juiced). The remaining garlic goes in the pan beside the chicken.
6. I place the chicken in the pan, breast side up. I arrange the potatoes and carrots around it.
7. I pour a glass of white wine into the pan. If there isn’t enough liquid (depending on the size of the pan and chicken), I add another glass of water.
8. I cover the pan (with a lid or aluminum foil) and put it in the oven for 40 minutes.
9. After 40 minutes, I remove the lid, turn the chicken onto its other side, and leave it uncovered for another 10 minutes to brown slightly.
10. I take the pan out, let the chicken rest for 5 minutes, and then carve it. I serve it with the potatoes and carrots from the pan. It pairs well with a seasonal pickled side.
Why I Make This Recipe Often
It's the kind of meal I can put in the oven while I tend to other things around the house. It doesn’t require supervision, smells great, and the ingredients are readily available. If the chicken is fatty enough, there’s no need for additional oil. For me, it’s a practical solution for a hearty meal.
Tips and Variations
Tips
If you use a young chicken, tenderness is guaranteed. Larger chickens may need an extra 10-15 minutes; you can check easily with a fork.
You can check if it’s cooked by piercing between the thigh and breast—the juices should run clear.
If you want a crispier skin at the end, you can turn on the grill for the last 5 minutes, but don’t leave it unattended.
If the chicken is fatty, don’t add oil. Its own fat will suffice for the vegetables.
Substitutions
You can use only the herbs you have on hand if you don’t have herbes de Provence.
White wine can be substituted with water, but it will lose some flavor.
Potatoes can be replaced with parsnips or coarse-cut celery root if you don’t have potatoes.
If you don’t have lemon, you can put a few slices of orange or half an apple inside the chicken for a bit of freshness.
Variations
Sometimes I add large pieces of onion to the pan for extra sweetness in the vegetables.
If you want a spicy note, you can add a pinch of cayenne pepper or a few chili flakes to the spice mix.
You can also make this with chicken thighs instead of a whole chicken; the cooking time will be shorter (about 35-40 minutes total).
Serving Suggestions
I serve the chicken with pickles or a seasonal salad, but it also goes well with pickled cucumbers or beet salad.
If you have sauce in the pan, you can strain it and pour it over the meat and vegetables when plating.
Frequently Asked Questions
1. Can I use cut-up chicken instead of a whole one?
Yes, the chicken can be cut up beforehand and placed in the pan; it will cook faster. Reduce the cooking time to 35-40 minutes.
2. What do I do if my chicken is very lean?
You can add 1-2 tablespoons of oil over the meat and vegetables to prevent them from drying out in the oven.
3. Do I need to marinate the chicken beforehand?
It’s not necessary. If you have time, you can let it sit with the spices for 30 minutes, but it will still come out flavorful if you put it directly in the oven.
4. Can the recipe be made without wine?
Yes, you can just use water. The flavor will be slightly different, but everything will cook correctly.
5. What type of pan is best?
A deep pan with a lid is the most practical. You can also use a ceramic or glass dish with aluminum foil as a lid.
Nutritional Values
Values are approximate, per serving: about 350-400 kcal (depending on how much skin and fat you keep).
Protein: 30-35 g
Fat: 16-20 g (varies if the chicken is fatty)
Carbohydrates: 15-20 g (mainly from potatoes and carrots)
It’s a balanced meal, with protein from the meat, carbohydrates from the vegetables, and fiber content.
Storage and Reheating
If there’s leftover chicken, I keep it in the fridge in a container for up to 2 days. It can be reheated in the oven or microwave, but the skin won’t be crispy anymore. The potatoes and carrots hold up well, although their texture may change. The recipe isn’t ideal for freezing, as the taste and texture of the vegetables decline after thawing.
Quick Info
Total Time: approx. 1 hour
Preparation Time: 10-15 minutes
Cooking Time: 50 minutes (40 minutes covered + 10 minutes uncovered)
Servings: 4-5
Difficulty: easy
Recipe Type: main course, roasted chicken, family meal
Ingredients
1 whole chicken (cleaned and dried)
3 tablespoons herbes de Provence (basil, oregano, thyme, rosemary, marjoram, lavender, paprika)
1 lemon
1 head of garlic
1 glass of white wine (about 200 ml)
salt
pepper
3-4 potatoes
1-2 carrots
Instructions
1. Preheat the oven to 200°C (400°F). I wash the chicken and dry it thoroughly with paper towels. A dry chicken absorbs the spices better.
2. I mix the salt, pepper, and herbes de Provence in a bowl, ensuring all the spices are well combined.
3. I rub the chicken all over with the spice mixture. I massage it well on the inside too, not just the outside. I don’t skip any parts; I want it completely coated.
4. I peel the potatoes and cut them into suitable pieces. I do the same with the carrots, slicing them into rounds or sticks.
5. I break apart the head of garlic. I leave half of the cloves whole and place them inside the chicken, along with the lemon cut in half (the whole lemon, not juiced). The remaining garlic goes in the pan beside the chicken.
6. I place the chicken in the pan, breast side up. I arrange the potatoes and carrots around it.
7. I pour a glass of white wine into the pan. If there isn’t enough liquid (depending on the size of the pan and chicken), I add another glass of water.
8. I cover the pan (with a lid or aluminum foil) and put it in the oven for 40 minutes.
9. After 40 minutes, I remove the lid, turn the chicken onto its other side, and leave it uncovered for another 10 minutes to brown slightly.
10. I take the pan out, let the chicken rest for 5 minutes, and then carve it. I serve it with the potatoes and carrots from the pan. It pairs well with a seasonal pickled side.
Why I Make This Recipe Often
It's the kind of meal I can put in the oven while I tend to other things around the house. It doesn’t require supervision, smells great, and the ingredients are readily available. If the chicken is fatty enough, there’s no need for additional oil. For me, it’s a practical solution for a hearty meal.
Tips and Variations
Tips
If you use a young chicken, tenderness is guaranteed. Larger chickens may need an extra 10-15 minutes; you can check easily with a fork.
You can check if it’s cooked by piercing between the thigh and breast—the juices should run clear.
If you want a crispier skin at the end, you can turn on the grill for the last 5 minutes, but don’t leave it unattended.
If the chicken is fatty, don’t add oil. Its own fat will suffice for the vegetables.
Substitutions
You can use only the herbs you have on hand if you don’t have herbes de Provence.
White wine can be substituted with water, but it will lose some flavor.
Potatoes can be replaced with parsnips or coarse-cut celery root if you don’t have potatoes.
If you don’t have lemon, you can put a few slices of orange or half an apple inside the chicken for a bit of freshness.
Variations
Sometimes I add large pieces of onion to the pan for extra sweetness in the vegetables.
If you want a spicy note, you can add a pinch of cayenne pepper or a few chili flakes to the spice mix.
You can also make this with chicken thighs instead of a whole chicken; the cooking time will be shorter (about 35-40 minutes total).
Serving Suggestions
I serve the chicken with pickles or a seasonal salad, but it also goes well with pickled cucumbers or beet salad.
If you have sauce in the pan, you can strain it and pour it over the meat and vegetables when plating.
Frequently Asked Questions
1. Can I use cut-up chicken instead of a whole one?
Yes, the chicken can be cut up beforehand and placed in the pan; it will cook faster. Reduce the cooking time to 35-40 minutes.
2. What do I do if my chicken is very lean?
You can add 1-2 tablespoons of oil over the meat and vegetables to prevent them from drying out in the oven.
3. Do I need to marinate the chicken beforehand?
It’s not necessary. If you have time, you can let it sit with the spices for 30 minutes, but it will still come out flavorful if you put it directly in the oven.
4. Can the recipe be made without wine?
Yes, you can just use water. The flavor will be slightly different, but everything will cook correctly.
5. What type of pan is best?
A deep pan with a lid is the most practical. You can also use a ceramic or glass dish with aluminum foil as a lid.
Nutritional Values
Values are approximate, per serving: about 350-400 kcal (depending on how much skin and fat you keep).
Protein: 30-35 g
Fat: 16-20 g (varies if the chicken is fatty)
Carbohydrates: 15-20 g (mainly from potatoes and carrots)
It’s a balanced meal, with protein from the meat, carbohydrates from the vegetables, and fiber content.
Storage and Reheating
If there’s leftover chicken, I keep it in the fridge in a container for up to 2 days. It can be reheated in the oven or microwave, but the skin won’t be crispy anymore. The potatoes and carrots hold up well, although their texture may change. The recipe isn’t ideal for freezing, as the taste and texture of the vegetables decline after thawing.