Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Passover Roasted Chicken
A simple, golden roasted chicken seasoned with garlic and herbs, root vegetables roasting alongside — an easy seder or Passover-week main.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Preheat the oven to 425°F (220°C).
- 2
Pat the chicken dry and place it in a large roasting pan.
- 3
In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, and pepper into a paste.
- 4
Rub the herb paste all over the chicken, including under the skin of the breast where possible. Place the lemon halves inside the cavity.
- 5
Scatter the carrots, potatoes, and onion around the chicken in the roasting pan.
- 6
Roast for 75-90 minutes, until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender. Let rest 10 minutes before carving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving180
Calories
3 g
Protein
27 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Roast chicken is a practical centerpiece on many Ashkenazi and North American Passover tables because it feeds a mixed-age crowd without needing much last-minute work. The seder meal often has several symbolic foods and side dishes already competing for oven and counter space, so a whole chicken with potatoes, carrots, onion, herbs, and lemon fits the holiday rhythm: familiar, sturdy, and easy to carve at the table.
Listahan note
This version keeps the seasoning direct and the pan work simple. It puts the main effort into drying the bird well, rubbing the herb paste under the breast skin, and letting the vegetables roast in the chicken drippings instead of cooking as a separate side.
Technique cues
- Patting the chicken dry matters more than extra oil. A dry surface browns faster, while damp skin steams before it has a chance to turn golden.
- Cut the potatoes and carrots into generous pieces so they can handle the full roast without collapsing. If the pieces are too small, they soften before the chicken is ready.
- Rest the chicken before carving so the juices settle and the skin stays cleaner when sliced. Use that short window to toss the vegetables in the pan juices.
Kitchen flow
- Parallel prep
- Preheat the oven while you cut the carrots, potatoes, and onion, then mix the herb paste while the chicken sits out briefly after drying.
- Make-ahead
- Chop the vegetables and mix the herb paste earlier in the day; rub the chicken just before roasting so the skin stays dry.
- Leftover move
- Slice leftover chicken over roasted potatoes and carrots, then spoon warm pan juices over the top for a quick plate.
- Cleanup rhythm
- Line up the cutting board, carving knife, and serving platter during the 10-minute rest, then soak the roasting pan after the drippings are poured off.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 whole chicken (about 5 lb)
Centerpiece protein
Purpose: A whole chicken gives both white and dark meat, and the bones help the pan juices taste fuller as the vegetables roast underneath.
Handling: Pat it very dry, place it breast-side up, and loosen the breast skin gently before rubbing in some of the herb paste.
Adaptation: Chicken parts can work for easier serving; arrange them over the vegetables and start checking them earlier than a whole bird.
3 tbsp olive oil
Herb paste base
Purpose: Olive oil carries the garlic and herbs across the skin and helps the vegetables roast instead of drying out.
Handling: Mix it with the garlic, rosemary, thyme, salt, and pepper until the paste is loose enough to rub evenly.
Adaptation: Avocado oil gives a more neutral flavor, while schmaltz gives a richer roasted-chicken character.
4 cloves garlic, minced
Savory aromatic
Purpose: Garlic gives the roast its warm, familiar backbone and seasons both the chicken skin and the vegetables as juices run through the pan.
Handling: Mince it finely so it spreads through the oil, but avoid leaving thick clumps on exposed skin where they can darken quickly.
Adaptation: Garlic powder is useful when fresh garlic is not available; use it in the paste and expect a smoother, less sharp flavor.
1 tbsp fresh rosemary, chopped
Woodsy herb note
Purpose: Rosemary stands up to high-heat roasting and gives the chicken a holiday-dinner aroma without needing a long marinade.
Handling: Chop it finely so the needles do not feel tough on the finished skin.
Adaptation: Dried rosemary works in a smaller amount, but crush it between your fingers before mixing it into the oil.
1 tbsp fresh thyme, chopped
Soft herbal layer
Purpose: Thyme rounds out the sharper rosemary and pairs naturally with potatoes, carrots, onion, and chicken drippings.
Handling: Strip the leaves from the stems before chopping so the herb paste stays tender.
Adaptation: A small amount of dried thyme can stand in; add it to the oil early so it has time to hydrate.
1 lemon, halved
Bright aromatic
Purpose: Lemon in the cavity perfumes the chicken from inside and gives the pan juices a cleaner finish against the richness of the roast.
Handling: Halve it and place it inside the cavity after the herb paste is rubbed on the chicken.
Adaptation: Orange halves give a softer, sweeter aroma if you want a less sharp citrus note.
Technique notes
- Rub some paste under the breast skin, not only on top. That seasons the leanest meat directly and keeps the surface from carrying all the flavor alone.
- Keep the vegetables mostly around the chicken instead of piling them tightly underneath it. Crowding traps steam and slows browning.
- If the skin is browning faster than the meat is cooking through, tent the breast loosely with foil and let the vegetables keep roasting uncovered around it.
Ingredient swaps
- Cut-up chicken path
- Use bone-in chicken pieces for easier carving; spread them over the vegetables and expect a shorter roast than a whole bird.
- Root vegetable variation
- Swap some potatoes or carrots for parsnips or sweet potatoes; cut them thick so they do not break down in the pan.
- Herb backup
- Use dried rosemary and dried thyme in smaller amounts when fresh herbs are not available, and mix them into the oil before rubbing the chicken.
- Brighter finish
- Squeeze a little roasted lemon over the carved chicken at the table if the pan juices taste rich but need lift.
Serve alongside
- Matzo ball soup
- Roasted asparagus with lemon
- Cucumber dill salad
- Charoset with apples and walnuts
- Concord grape juice
- Dry white wine
- Sparkling lemon water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate carved chicken and vegetables with any pan juices in a sealed container.
- Reheat gently in a covered skillet or baking dish with a splash of water or pan juices so the meat does not dry out.
- Freeze carved chicken separately from the vegetables when possible, then thaw overnight and reheat with a little liquid.
Equipment
- Large roasting pan
- Small mixing bowl
- Instant-read thermometer
- Carving knife and cutting board
Make this household-aware
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