roasted chicken and vegetables

Roasted Chicken and Vegetables

  • Author: Thriving Home
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 1x
  • Category: Chicken
  • Method: Roasted
  • Cuisine: American


Simple, fresh ingredients yield a moist, flavorful one-pot chicken meal.


  • 1 roasting chicken (we get our chicken from here)
  • 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
  • 34 red potatoes, cut into 2 inch chunks
  • 1 sweet potato, cut into 2 inch chunks
  • 2 large carrots, sliced


  1. Preheat oven to 425°F.
  2. Prep the chicken: Pull the neck and gizzard out of the chicken cavity (save and use in our chicken stock recipe).
  3. Rinse the chicken under cold water and pat dry.
  4. Coat the outside of the chicken with oil.
  5. Season the chicken liberally with salt and pepper on outside and inside the cavity, as well.
  6. 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.
  7. Stuff the lemon halves, half the herbs, garlic head, and 1/2 of the onion into the chicken cavity. Set aside.
  8. Prep the veggies: Cut the other half of the onion into 1-2 inch pieces.
  9. 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 Place the chicken on top of the vegetables in the roasting pan.
  10. Place roasting pan on center rack of preheated oven.
  11. 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!
  12. Once chicken is done, place on a platter, tent with foil and let rest for 20 minutes before slicing and serving.