Roast Chicken with Carrots and Potatoes

• Ready in 1h 50m

• Serves 4

• 738 calories

• 33.94g carbs

Roast Chicken with Carrots and Potatoes takes roughly 1 hour and 50 minutes from beginning to end. For $2.11 per serving, you get a main course that serves 4. One serving contains 739 calories, 46g of protein, and 46g of fat. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of kosher salt, onion, roasting chicken, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 13 foodies and cooks. It is brought to you by Roti 'n' Rice.

8 ingredients

1. 2 medium size carrots
2. 1 tsp thyme
3. 1/2 tsps ground pepper
4. 1 tbsp kosher salt
5. 2 tbsps olive oil
6. 1 onion
7. 3 medium size potatoes
8. 3 lb roasting chicken

Instructions

1. Remove giblets and excessive fat from chicken. Rinse chicken inside out. Pat dry with paper towels.
2. Place beer can roaster on a baking tray and place chicken on the beer can roaster to allow it to drip dry for an hour.
3. Combine kosher salt, ground pepper, and dried thyme in a small bowl. Reserve 1 teaspoon dry rub mixture to season vegetables.
4. Remove chicken from the roaster. Discard juices and pat dry baking tray with paper towels. Liberally sprinkle or pat dry rub mixture on the inside and outside of the chicken.
5. Place chicken back onto the beer can roaster. In a large bowl, combine carrots, potatoes, onion, the reserved 1 teaspoon dry rub mixture, and olive oil.
6. Mix well.
7. Transfer onto the baking tray around the chicken. Preheat oven to 375F (190C). Roast chicken on the beer can roaster for approximately 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted into the thickest part of the thigh without touching the bone registers 180F.
8. Let chicken rest for 15 minutes before carving.