Easy Oven-Roasted Chicken


  • 1 medium potato, cut into 1/2-inch cubes
  • 1 medium onion, cut into wedges
  • 2 medium carrots, peeled and cut into 1/4-inch slices
  • 1/2 cup water
  • 1   broiler-fryer chicken (3-4 pounds)
  • 1 tbsp olive oil
  • 1   garlic clove, pressed
  • 1/2 tsp dried rosemary leaves
  • 1/2 tsp dried thyme leaves
  •  salt and ground black pepper to taste


  1. Preheat oven to 400ºF. Arrange potato, onion and carrots in a single layer in bottom of Deep Covered Baker. Pour water over vegetables. Rinse chicken with cold water; pat dry with paper towels. Place chicken, breast side up, on top of vegetables. Combine oil and garlic; brush over chicken. Sprinkle evenly with rosemary, thyme, salt and black pepper. 

  2. Cover with lid of baker, bake 45 minutes; remove lid. Continue to bake an additional 15-30 minutes or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear. Remove from oven. Transfer chicken and vegetables to serving platter. Let stand 10 minutes before carving. 


  • Yield: 4-6 servings

Nutrients per serving:

Calories 480, Total Fat 32 g, Saturated Fat 9 g, Cholesterol 150 mg, Carbohydrate 9 g, Protein 38 g, Sodium 340 mg, Fiber 2 g

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