This post may contain affiliate or sponsored links. Please read our disclosure policy.
This recipe for Roasted Chicken and Vegetables is a classic and comforting combination. We’ll show you how to achieve perfectly crispy skin and tender meat while infusing the veggies with rich flavor. Whether it’s a family dinner or a special gathering, this savory dish satisfies both the appetites of all ages.
“I love when a main dish has the side dish incorporated! Great flavor too!” – Carla
Why You’ll Love this Recipe
- Whole chicken is a very economical and healthy meal to prepare for your family or for company.
- It’s a one-pan wonder that’s full of amazing flavor.
- The chicken turns out extremely moist with crispy skin on the top.
- Plus, the leftovers can be stretched even further by using them to make chicken stock, Chicken Tortilla Soup, and Chicken Spaghetti.
In this recipe, you’ll use a variety of simple, fresh ingredients. Here are the main ingredients you’ll need:
- Vegetables: Red potatoes, sweet potatoes, carrots, red onion
- Whole roasting chicken – We get our chicken from ButcherBox. Don’t forget to remove the giblets from inside the cavity before you get started.
- Fresh herbs – Any combination of the following: sage, rosemary, parsley, and/or thyme.
One of the best ways to be efficient in the kitchen is to lay out all your equipment and ingredients before you begin preparing a recipe.
The French call this “mise en place”, which literally means “everything in place” before starting.
How to Make Roasted Chicken with Vegetables
Prepare the Vegetables
Dice root vegetables and place in the bottom of a roasting dish. Toss them some oil and season well with salt and pepper.
Prepare the Chicken
Oil, season (generously!), and stuff your chicken with lots of aromatics, including fresh herbs, garlic, red onion, and lemon, that will create a delicious sauce that drips over your chicken and roasted vegetables.
Be sure to tie the legs together using some kitchen twine and tuck the wings under the bird to make sure it roasts evenly.
Bake the Chcken
Roast the chicken, breast side up, in a 425°F oven for about 1 to 1 1/2 hours, until done. Let it rest at least 20 minutes, so the juices can redistribute throughout, before slicing.
How Do I Know When the Roasted Chicken is Done?
The general rule is that it takes about 15 minutes per pound of chicken, so a 4 pound chicken is going to take at least 1 hour. But, you’ll still need to check to make sure your chicken is done. Here are a two ways to check for doneness:
- Use a meat thermometer. This is the most accurate way to determine when to take out your chicken and make sure it doesn’t get overcooked. You’ll find our favorite meat thermometer here. The chicken is done when it register 165°F internally. Take the temperature of the chicken in the deepest part of the thigh, where the leg and thigh meet.
- Check the juices and drumsticks. Insert a knife into the area between the breast and thigh. If the juices run completely clear, it’s done. If the juice is still pink, then it needs to roast longer. If using this method, you should also shake the drumsticks. If they wiggle easily, that’s another indicator that your chicken is done.
Ideas for Leftovers
Use the carcass (and the neck you removed earlier!) to make Homemade Chicken Stock. Not only is homemade stock delicious, economical, and freezer-friendly, but it’s is super healthy, too.
The only thing you might not have on hand is kitchen twine or a meat thermometer. Other than that, nothing special is needed.
I would suggest reserving a total of 2 hours to prepare this meal–about 1 hour of hands-on time for prep and clean up and 1 1/2 hours of hands-free time while the chicken roasts and rests.
Tying the legs of a roasted chicken together, known as trussing, ensures even cooking, a better presentation, and helps keep stuffing in place. But, if you aren’t able to do this or don’t have twine the chicken will still be delicious.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 1 – 1 1/2 lbs red potatoes
- 1 large sweet potato, peeled
- 2 carrots, peeled
- 1 red onion
- 1 lemon
- 1 head of garlic
- olive oil
- salt and pepper
- 1 (4-5 lb) whole roasting chicken (we get our chicken from here)
- 1 large bunch of fresh herbs (recommend a mixture of any of the following: sage, rosemary, parsley, and/or thyme)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 425°F.
- Prep the Veggies:
- On a large cutting board, chop the potatoes, sweet potato, and carrots into 1 inch pieces. Trim the ends off the onion, peel off the skin, and quarter it. Set aside half of the onion to stuff the chicken later. Then, dice the other half into 1 inch (or smaller) pieces.
- Cut the lemon in half and the garlic head in half lengthwise and set aside for stuffing the chicken later, as well.
- Place all the 1 inch diced veggies in a 9×13 inch casserole dish (or large roasting pan). Drizzle them with a little olive oil (about 2-3 tablespoons). Season well with salt and pepper. Toss to coat. Divide the herbs in half. Tear half of them into smaller pieces and place on top of the vegetables evenly (you will remove any with stems after cooking). You’ll use the other half to stuff the chicken.
- Prep the Chicken:
- Place the chicken, breast side up, on top of the veggies in the casserole dish. Pull the neck and gizzard out of the chicken cavity. (Note: They are often inside the chicken in a bag. You can save the neck and use it in our chicken stock recipe.) Then, pat the whole chicken dry on all sides with paper towels.
- Coat the skin with oil, rubbing it all over. Then, season it liberally with salt and pepper on the outside and inside the cavity, too. Don’t be shy with seasoning here!
- Stuff the chicken cavity with the remaining herbs, the lemon halves, the garlic halves, and the remaining onion pieces. (If they don’t all fit, that’s ok. Just stuff in as much as you can.)
- Using some kitchen twine, tie the legs of the chicken together. Tuck the wing tips underneath the body of the chicken. Both of these steps help with even cooking.
- Roast the Chicken: Place the chicken and veggies on the center rack of the oven. Set the timer for 60 minutes and do not disturb. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. This will likely take anywhere from 1 to 1 1/2 hours, depending on the size of your chicken (mine took 1 hour and 15 minutes). If it’s not ready, keep roasting in 10 minute increments until done.
- Rest and Serve: Remove from the oven, tent with foil, and let rest for 20 minutes before slicing and serving. Carve the chicken into the breasts, thighs, and drumsticks, and serve with some veggies.
- The vegetables end up the consistency of crockpot vegetables since most of them sit under the chicken and absorb the juices. So, don’t expect the traditional roasted vegetable crispiness.
- The general rule is that a whole chicken takes about 15 minutes per pound of chicken, so a 4 pound chicken is going to take at least 1 hour.
- Keep in mind you can also make Instant Pot Whole Chicken or Crock Pot Whole Chicken.