Roasted Chicken with Potatoes and Carrots

As I’ve grown up I really love the idea of preparing my food and just tossing it into the oven and moving on with my life. I always make enough that it lasts me for 4-5 days. I like to make sure I am efficient in my time. One of my favorite meals is roasted chicken with potatoes and carrots. It’s one of my absolute go to’s when I want something simple, yet tasty.

Cook time: 40-50 mins

Servings: 3-4

Chicken quarters and Veggies in a Dutch Oven


3-4 Chicken quarters (or thighs)

3-5 russet potatoes (peeled and cubed)

5-6 carrots (peeled and cubed)

1-2 Tbsp dried rosemary

1-2 tsp garlic powder

1-2 tsp onion powder

salt and pepper, to taste

1-2 tbsp oil


  1. Peel the potatoes and carrots, then chop them.
  2. Put the potatoes and carrots into a bowl and pour half of the oil over them. Then season them with 1 tsp (each) of garlic powder, onion, rosemary, and salt/pepper.
  3. Pour the contents from the bowl into either a dutch oven or 9×13 inch pyrex pan. You may need two dishes (a dutch oven and a 9×13 pyrex pan)
  4. Chicken- pour oil onto the chicken and coat it lightly.
  5. Sprinkle and massage in the remaining garlic powder, onion, rosemary, and salt/pepper.
  6. Place chicken on top of the veggies. Put the dutch oven lid on top or aluminum foil on the pyrex and place in the oven.
  7. Cook covered for 20-30 mins and then uncover for the remaining 20 mins.
  8. Before taking the pots out, check inner temperature of the thermometer for 165 degrees.
  9. Once it’s done, place on top of the stove.
  10. Enjoy.

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