Easy Bistro Roast Chicken with Carrots and Baby Potatoes

Here's a French bistro standby inspired by the movie Julie & Julia. Simple ingredients and preparation guarantee an amazingly satisfying meal for any occasion.

Easy Bistro Roast Chicken with Carrots and Baby Potatoes

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 4-lb whole chicken 8 oz unsalted butter, room temperature
    2 lbs baby Yukon potatoes, washed 1 lemon, cut in half
    6 large carrots, peeled and cut into 2-inch pieces 1 head of garlic, cut in half horizontally
    1 bunch fresh thyme kosher salt
    1 bunch fresh rosemary


    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 400 degrees F.  Season the inside and outside of the chicken with salt and pepper.  Stuff the cavity with the lemon, garlic and half of the rosemary and thyme.  Rub 6 ounces of the softened butter onto the skin of the chicken. 

    • 2

      Melt the remaining 2 tablespoons of butter, and combine with potatoes and carrots in the bottom of a roasting pan.  Season well with salt and pepper and add the remainder of the rosemary and thyme.  Place the chicken on top of the vegetables and roast for approximately 45 minutes, or until skin is a golden color and the juices run clear.  Make sure to baste frequently to keep the chicken moist. 

    • 3

      Once chicken is fully cooked, vegetables may need to be roasted an additional 15 minutes or until tender. 

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving