A Perfectly Baked Roaster Chicken with Mesquite Macaroni

Rustic, Smoky Comfort Done Right

At Home With Naija

Some meals don’t need embellishment—they need good seasoning, the right temperature, and time to do their thing. A baked roaster chicken nestled over red potatoes, carrots, and onions is one of those meals. It fills the kitchen with warmth, feeds a table generously, and tastes like care. We pair it with mesquite-loaded macaroni—smoky, creamy, and bold—to turn a classic roast into a full comfort spread that still feels intentional. This is weeknight simplicity with Sunday-dinner payoff.

Baked Roaster Chicken with Red Potatoes, Carrots & Onions

Serves: 4–6

Oven Temp: 400°F (205°C)

Ingredients

Chicken & Vegetables

• 1 whole roaster chicken (4–5 lbs)

• 1½ lbs red potatoes, halved

• 3 large carrots, thickly sliced

• 1 large onion, cut into wedges

• 4 tablespoons olive oil, divided

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• ½ teaspoon black pepper

• 1½ teaspoons salt

• 1 teaspoon Knorr chicken bouillon (crushed)

• ½ teaspoon turmeric (optional, for warmth and color)

• 3 cloves garlic, smashed

• ½ cup chicken broth

Directions

1. Preheat oven to 400°F (205°C).

2. Pat chicken dry thoroughly with paper towels.

3. In a bowl, toss potatoes, carrots, and onions with 2 tablespoons olive oil, salt, pepper, turmeric, and Knorr bouillon.

4. Spread vegetables evenly in a large roasting pan.

5. Rub chicken all over with remaining olive oil.

6. Season chicken with paprika, garlic powder, onion powder, thyme, salt, and pepper.

7. Stuff garlic cloves into the cavity.

8. Place chicken directly on top of the vegetables.

9. Pour chicken broth into the bottom of the pan.

10. Roast uncovered for 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C).

11. Rest chicken for 10–15 minutes before carving.

Mesquite-Loaded Macaroni

Smoky, creamy, and bold—this macaroni doesn’t play backup.

Ingredients

• 12 oz elbow macaroni or shells

• 3 tablespoons butter

• 3 tablespoons flour

• 2½ cups whole milk

• 1½ cups sharp cheddar cheese, shredded

• ½ cup smoked gouda or mozzarella (optional)

• 1 teaspoon mesquite seasoning

• ½ teaspoon smoked paprika

• ¼ teaspoon black pepper

• Salt, to taste

• ¼ cup crispy bacon bits or smoked turkey (optional)

Directions

1. Cook pasta according to package instructions. Drain.

2. In a saucepan, melt butter over medium heat.

3. Whisk in flour and cook 1 minute.

4. Slowly whisk in milk and cook until thickened.

5. Stir in cheeses until smooth.

6. Add mesquite seasoning, smoked paprika, pepper, and salt.

7. Fold in pasta and optional bacon.

8. Serve immediately or bake at 375°F for 15 minutes for a set finish.

How to Serve

• Carve chicken over the roasted vegetables so juices soak into the potatoes.

• Spoon vegetables generously.

• Serve mesquite macaroni on the side for contrast and richness.

This plate is rustic, smoky, and deeply satisfying.

Final Thoughts from At Home With Naija

This is the kind of meal that fills the house with good smells and brings people to the kitchen before you call them. It’s simple, grounded, and confident—exactly how home cooking should feel.

Eat Well Beloved,
Your fabulous homemaking strategist & wellness CEO 🍓💼✨

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Posted in Chicken, Delicious Recipes, On The Plate