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Herb-Crusted Roasted Chicken with Summer Vegetables

Est. Cost: $13.92 | $3.48 per person

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

AmericanMediumPrep: 20 minCook: 90 minServes: 4

Juicy whole roasted chicken seasoned with herbs and surrounded by roasted potatoes, onions, and carrots for a complete one-pan meal.

Ingredients

  • 1 whole Bowl & Basket Fryer Chicken (4-5 lb) (On Sale: $1.49 lb)

  • 5 lb Bowl & Basket Russet Potatoes, quartered (On Sale: $2.99)

  • 1 lb Bagged Carrots, cut into chunks (On Sale: $0.99)

  • 3 lb Bowl & Basket Yellow Onions, quartered (On Sale: $2.49)

  • 3 tbsp olive oil

  • 2 tsp dried rosemary

  • 2 tsp dried thyme

  • Salt and pepper to taste

  • 2 tbsp butter, softened

Directions

Step 1: Preheat oven to 425°F. Pat chicken dry with paper towels.

Step 2: Mix softened butter with rosemary, thyme, 1 tsp salt, and 1/2 tsp pepper. Rub herb butter all over chicken and under skin.

Step 3: In a large roasting pan, toss potatoes, carrots, and onions with olive oil, salt, and pepper.

Step 4: Place chicken in center of pan, breast side up, surrounded by vegetables.

Step 5: Roast for 30 minutes, then reduce heat to 375°F and continue roasting 60 minutes, basting occasionally.

Step 6: Chicken is done when internal temperature reaches 165°F and vegetables are tender and golden.

Step 7: Let chicken rest 10 minutes, then carve and serve with roasted vegetables.

Chef's Tip: Let chicken rest 10 minutes before carving to keep it juicy. Use a meat thermometer—chicken is done at 165°F internal temperature.

Save by using Incredible value with whole fryer chicken at just $1.49/lb and sale potatoes at $2.99 for 5 lbs! and Serve with Serve with dinner rolls and a fresh garden salad.

Sale Prices Valid June 7, 2026 to June 13, 2026

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