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–+ servings
A roasted chicken with carrots and potatoes in a baking pan.
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5 from 4 votes

Baked Chicken Dinner Recipe

This classic Roasted Chicken Dinner is the one dinner that calls everyone to the table. No one can resist the tempting savory scent of roasted chicken or turkey. Be sure to note that the individual roasting time of your chicken may vary.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6 Servings
Calories: 647kcal
Author: Laura

Equipment

Ingredients

  • 5 lb whole chicken adjust cook time to the actual size of your chicken
  • 2 Tbsp fresh sage chopped
  • 2 lemons
  • 5 Tbsp unsalted butter room temp
  • ½ cup yellow onion
  • 16 oz baby carrots
  • 1.5 lb baby potatoes
  • 2 Tbsp olive oil
  • Salt
  • Pepper

Instructions

  • Preheat oven to 425 degree F.
  • cut baby potatoes in half and onion into large chunks
  • add potatoes, onions and carrots to the roasting pan
  • add olive oil, sprinkle with salt and pepper
  • mix to combine
    A baking sheet with roasted chicken, carrots, potatoes and lemons.
  • chop sage into tiny pieces and add to butter, use a fork to combine
    A bowl of chopped herbs.
  • cut the lemons in half and juice half of one, reserve the remaining lemon halves for use in the chicken
  • add juice of ½ lemon to butter/sage mixture and mix to combine.
    A bowl of lemon butter alongside a perfectly roasted chicken on a cutting board.
  • remove any giblets from the chicken and reserve for another use as desired
  • clean chicken as desired
  • pat chicken dry with a paper towel, be sure to bake your time during this step as it will result in a crispier skin.
  • liberally salt and pepper the chicken.
  • place the remaining lemon halves in the cavity of the chicken.
    A roasted chicken with lemon on a plate.
  • lift the skin above the chicken breast and insert about half the butter mixture and spread the mixture as much as possible under the skin
  • melt the remaining butter in the microwave and baste the entire chicken
  • to ensure an even bake on the chicken, tie legs together with baking string and tuck the wings under the bird so they don’t burn.
  • place chicken on top of veggies.
  • bake at 425 degree F for 20 mins
  • after 20 minutes lower the temp to 350 degree F and cook for about 1 hour and 30 minutes or until a thermometer inserted into the thickest part of the bird reaches 165 degree F
  • Allow chicken to rest for 10 minutes before carving.

Notes

Additional notes: Cooking time will vary based on the size of chicken.

Nutrition

Serving: 1 serving | Calories: 647kcal | Carbohydrates: 31g | Protein: 37g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 196mg | Potassium: 1080mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10981IU | Vitamin C: 47mg | Calcium: 86mg | Iron: 4mg