Roasted Chicken and Vegetables

I won’t prattle on and on about how moist and flavorful this simple roasted chicken recipe turned out.  Or how these were the best roasted vegetables I’ve ever had in my life.  You don’t want to hear about the perfectly light, citrusy sauce in the bottom of the roasting pan that came from the lemons, garlic, fresh herbs, and onion stuffed inside the chicken cavity.  No siree. I wouldn’t want to bore you with the fact that I’ll be making this recipe again and again. I’ll let you be the judge. P.S. Don’t forget to use the leftovers for this or this.

roasted chicken and vegetables

Roasted Chicken and Vegetables
Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal.
Serves: 6 servings
  • 1 roasting chicken
  • extra virgin olive oil (EVOO)
  • salt
  • pepper
  • 1 lemon, halved
  • 1 large bunch of fresh sage, rosemary, or thyme (or a mixture of those; about one big handful should do), divided
  • 1 head of garlic, halved crosswise
  • 1 red onion, quartered
  • 3-4 red potatoes, cut into 2 inch chunks
  • 1 sweet potato, cut into 2 inch chunks
  • 2 large carrots, sliced
  1. 1 - Preheat oven to 425 degrees.
  2. 2 - Prep the chicken:
  3. - Pull the neck and gizzard out of the chicken cavity (save and use in our chicken stock recipe:
  4. - Rinse the chicken under cold water and pat dry.
  5. - Coat the outside of the chicken with EVOO.
  6. - Season the chicken liberally with salt and pepper on outside and inside the cavity, as well.
  7. - Using some kitchen twine, tie the legs of the chicken together. Tuck the wing tips underneath the body of the chicken. This makes for more even cooking.
  8. - Stuff the lemon halves, half the herbs, garlic head, and ½ of the onion into the chicken cavity. Set aside.
  9. 3 - Prep the veggies:
  10. - Cut the other half of the onion into 1-2 inch pieces.
  11. - In a heavy-bottomed roasting pan, toss onion, potatoes, sweet potatoes, and carrots with enough EVOO to coat the veggies. Season with salt and pepper, to taste, and sprinkle the sprigs/leaves of the rest of herbs around on top. Spread out veggies along the bottom.
  12. 4 - Place the chicken on top of the vegetables in the roasting pan.
  13. 5 - Place roasting pan on center rack of preheated oven.
  14. 6 - The chicken is done when an internal meat thermometer reads 165 degrees F or the juices run clear when you cut between a leg and thigh. This took about 1 hour and 15 minutes in my oven, but it depends on the size of your chicken. Make sure not to overcook!
  15. 7 - Once chicken is done, place on a platter, tent with foil and let rest for 20 minutes before slicing and serving.

roasted chicke and vegetables


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Posted in Eat Well, Recipe, Chicken & Turkey, Eat Well, Main Dish, Eat Well, Recipe