Roasted Chicken on the Bone Recipe
Potatoes, onions, peas & carrots
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels, then rub it with olive oil, salt, black pepper, thyme, and rosemary.
Prep the Vegetables
Peel and chop the potatoes into chunks, slice the onion, and cut the carrots into small pieces. In a large bowl, combine the vegetables with olive oil, salt, and pepper.
Roast the Chicken
Place the seasoned chicken in a large roasting pan. Arrange the vegetables around the chicken. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
Add Peas
In the last 10 minutes of roasting, add the peas to the pan to heat through.
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the chicken with the roasted vegetables.
