Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Roasted Chicken and Vegetables
Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal. Shhh…the roasted vegetables might just be the star of the show.
Yield: 6 1x
Prep: 30 minutesCook: 1 hour 30 minutesTotal: 2 hours
Units:
Scale:
Ingredients
- 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.
Instructions
- 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.
Notes/Tips
- 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.