England / Main dishes

Roast chicken with vegetables

Name: Roast chicken with vegetables
Prep time: 20 min
Cook time: 55 min
Yield: 4 portions
Cuisine: England
Ingredients: 800 g bone-in chicken thighs; 600 g potatoes, cut into small chunks; 400 g carrots, thickly sliced; 2 tbsp olive oil; 1 tsp dried thyme; 0.5 tsp salt; 1 lemon, quartered

Chicken thighs roasted on a tray of potatoes and carrots.

Prep20 min

Cook55 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C. Toss potatoes and carrots with half the oil and salt in a large roasting tin.
Pat chicken dry, rub with remaining oil and thyme and place skin side up among the vegetables with lemon.
Roast 45–55 minutes, turning vegetables halfway without splashing raw juices outside the tin.
Check chicken reaches 74°C / 165°F at the thickest part away from bone. Rest five minutes and serve with tender vegetables.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Check packaged ingredient labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 509 kcal
Protein: 42.0 g
Carbs: 36.0 g
Fat: 21.3 g
Fibre: 6.3 g
Total sugar: 6.1 g
Sodium: 513 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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