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Roast chicken with potatoes and carrots

An everyday dish for 2, ready in 85 minutes, around $3.70 a serving. People actually plan it with Popotam, and it's in season in October.

85mintotal
≈ $3.70a serving
941kcalper serving
56gof protein
In season in OctoberFreezes well
Let's cook
Roast chicken with potatoes and carrots, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 200 °C, convection if you have it. Let it heat up while you prep the veggies.

  2. Peel and cut the veggies

    Peel the 600 g of potatoes and the 300 g of carrots. Cut them into chunks of about 3 cm so they cook at the same pace.

  3. Season the veggies

    In the baking dish, toss the veggies with 1 tbsp of olive oil, half the thyme, salt and pepper. Spread them out in a single layer.

  4. Prep the thighs

    Pat the 4 chicken thighs dry with paper towels if you have them, or a clean dish towel. In a bowl, rub them with 1 tbsp of olive oil, the rest of the thyme, salt and pepper.

    Tip · Dry skin browns and crisps up. If it's wet, it boils instead of roasting.

  5. Into the oven

    Set the thighs on top of the veggies, skin side up. Roast at 200 °C.

  6. Stir the veggies

    After 25 min of cooking, stir the veggies in the juices and put the dish back in without flipping the thighs, so the skin stays crispy.

  7. Finish cooking

    Keep roasting 30 to 40 min, until the skin is golden and the juices run clear. The chicken should hit 74 °C inside, with no pink near the bone.

    Tip · Poke the thigh at its thickest part, near the bone: if the juices run clear, it's done. If not, give it 5 more min in the oven.

  8. Rest and serve

    Take the dish out and let it rest 5 min. Spoon the pan juices over the veggies and serve with the thighs.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 941 kcal. 24% comes from carbs, 24% from protein and 49% from fat.

56 gCarbs
56 gProtein
52 gFat
Per serving (the dish for 2, divided by 2)
Energy941 kcal
Protein55.7 g
Carbs56.4 g
of which sugars9.6 g
Fat51.5 g
of which saturated fat13 g
Fiber11.1 g
Salt0.8 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $3.70 a serving, adding up the average prices of the ingredients you need to buy.

≈ $7.40for 2 people
≈ $3.70a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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