Roasted Chicken with Fingerling Potatoes and Carrots

Crazy Mini

Roasted Chicken with Fingerling Potatoes and Carrots


  • 4 Tbs.  unsalted butter, at room temperature
  • Kosher salt and freshly ground pepper
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 whole chicken
  • 1 lb. fingerling potatoes, cut into 2-inch pieces
  • 1 bunch carrots, peeled and left whole or cut into 2-inch  pieces
  • 2 large shallots, cut into 1/4-inch  slices
  • 2 Tbs. olive oil

1. Preheat an oven to 450°F

2. In a small bowl, stir together the butter, 1/2 tsp. pepper, the paprika, cumin and coriander until well blended. Pat the chicken dry and rub the seasoned butter evenly on the outside of the chicken. Season generously with salt.

3. In a large bowl, toss together the potatoes, carrots, shallots and oil, and season generously with salt and pepper. Transfer the vegetables to a large ovenproof skillet and spread in a single layer. Place the chicken on top of the vegetables.

4. Reduce the oven temperature to 400°F and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers  50 to 65 minutes.