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One-Pan Roasted Chicken & Root Vegetable Dinner

Est. Cost: $14.48 | $3.62 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

One-Pot MealsEasyPrep: 15 minCook: 60 minServes: 4

A whole roaster chicken bakes right alongside baby carrots and red potatoes for an easy, budget-friendly weeknight dinner with only one pan to clean.

Ingredients

  • 1 whole Perdue Oven Ready Roaster Chicken (approx. 6 lb) (On Sale: $7.99)

  • 16 oz Bowl & Basket Baby Carrots (On Sale: $1)

  • 1.5 lb Bowl & Basket Red Potatoes, halved (On Sale: $5.49)

  • 3 tbsp olive oil

  • 2 cloves garlic, minced

  • Salt and pepper to taste

Directions

Step 1: Preheat oven to 425°F.

Step 2: Toss potatoes and carrots with olive oil, garlic, salt and pepper on a large sheet pan or roasting pan.

Step 3: Pat chicken dry, rub with oil, salt and pepper, and place on top of the vegetables.

Step 4: Roast for 55-65 minutes, until chicken reaches 165°F internally and vegetables are tender.

Step 5: Let chicken rest 10 minutes before carving and serve with the roasted vegetables.

Chef's Tip: Pat the chicken dry before roasting for crispier skin, and cut potatoes into even chunks so they cook at the same rate as the carrots.

Save by using The oven-ready roaster chicken feeds a family of four with leftovers for lunch the next day. and Serve with A simple green salad or crusty Italian bread from the bakery..

Sale Prices Valid October 4, 2026 to October 10, 2026

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