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An easy dinner recipe that every home cook should have! This crispy roast chicken with vegetables and potatoes looks impressive, tastes amazing, and only requires 15 minutes of prep. Butter, lemon, garlic, celery, and herbs flavor the juicy meat and the beautiful golden brown exterior. Serve your oven roasted chicken with a loaf of crusty bread, a basket of buttermilk biscuits, or a pan of honey cornbread!
How to Make Crispy Roast Chicken with Vegetables | 1-Minute Video
Oven Roasted Chicken
When the temperature outside gets cool and crisp, there are few things cozier than the smell of roast chicken in the oven! If you tend to stick to boneless, skinless chicken breasts, then this whole roasted chicken recipe is a great place to start. There’s no need to be intimidated, because this dish is just as easy as baking the boneless, skinless pieces — but the flavor, texture, and juiciness can’t be beat!
I’ve now made this simple roast chicken recipe so many times that I can practically do it with my eyes closed. I’ve perfected this ideal Sunday supper, which is an affordable meal that cooks entirely in one pan. You get your meat, veggies, and potatoes — with only a few minutes of hands-on effort!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a crispy roast chicken. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Whole chicken: I use a 4-4 ½ lb. chicken, which feeds a family of 4. You can cretainly use a larger chicken if you like, it will just require a bit more time in the oven (use a thermometer to know when your bird is done).
- Kosher salt and pepper: to season the chicken.
- Lemon, celery, and garlic: aromatics that you stuff inside the cavity of the chicken to flavor the meat as it cooks.
- Thyme and rosemary: fresh herbs add great flavor to the meat and vegetables.
- Yukon gold potatoes: cook in the pan with the chicken, soaking up the drippings and becoming nice and crispy. Cut small potatoes in half, larger potatoes into quarters. You can substitute with baby red potatoes if you like.
- Carrots and onion: additional vegetables that roast in the pan with the chicken.
- Olive oil: adds flavor to the roasted vegetables, prevents them from sticking to the pan, and helps them brown and crisp in the oven.
- Butter: brushing the skin with melted butter before roasting adds flavor and helps the skin brown. I like salted butter, but unsalted butter is also fine.
Do you cover chicken when roasting the oven?
For this recipe, you’ll roast the chicken uncovered the entire time. This allows the skin to get incredibly crispy in the oven, turning that beautiful golden brown color. If you are roasting a larger chicken that requires a longer cooking time, you may need to cover the bird loosely with foil towards the end to prevent excessive browning.
How to Roast a Chicken
This simple chicken with tender, juicy, meat and crispy skin comes together easily, and tastes like you spent all day in the kitchen. It’s perfect for dinner tonight!
- Remove the giblets, and pat chicken dry with paper towels. Season the inside of the chicken cavity with salt and pepper, and then stuff the inside of the bird with lemon, celery, half of the herbs, and the whole garlic cloves.
- Tie the legs together with kitchen twine and tuck the wings underneath the bird (if you can).
- Place the chicken (breast-side up) in a large roasting pan. You know that it’s breast-side up when the tips of the drumsticks are pointing UP and the chicken looks like the shape of a heart. It’s fine to place the chicken on a rack if you have one in your roasting pan, but that’s certainly not necessary. You can also line your pan with aluminum foil for easy cleanup, if you like.
- Melt butter in a small bowl, drizzle or brush the melted butter over the outside of the chicken, and season the body of the chicken liberally with salt and pepper. The butter on the outside of the chicken flavors the skin and helps to make sure that the exterior is perfectly crispy and golden brown.
- Place potatoes, carrots, and onion in a large Ziploc bag or bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Arrange the vegetables in the roasting pan around the chicken, along with the remaining herbs. That’s it! Your chicken is ready for the oven!
- Roast the chicken in a 350°F oven until cooked through.
How Long to Roast a Chicken
Roast chicken cooking times vary depending on the size of your chicken. Here’s a good rule of thumb:
Roast whole (thawed) chickens at 350°F for 20 minutes per pound, plus an additional 15 minutes.
For example, if you’re using a 4-lb. chicken here, you would roast it for about 95 minutes. To be sure that it’s cooked through, I always suggest using a meat thermometer.
Roast Chicken Temperature
A whole chicken is ready when an instant-read thermometer inserted between a leg and thigh (not touching the bone) reads at least 170-175°F and the juices run clear. Note: the temperature of the meat will continue to rise slightly when you pull it out of the oven.
What to Serve with Crispy Roast Chicken
An easy oven roasted chicken makes a perfect one-dish Sunday supper. Pair the juicy meat, veggies, and potatoes with any of these extra sides:
- Homemade Crescent Rolls or Soft Dinner Rolls
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Flaky Buttermilk Biscuits, Cheese Biscuits, Sweet Potato Biscuits, or Drop Biscuits
- Dutch Oven No-Knead Bread or Easy Baguette
- Skillet Cornbread, Honey Cornbread or Corn Muffins
- Pumpkin Bread or Pumpkin Muffins
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Roasted Cabbage
- Homemade Applesauce
- Mac and Cheese or Stovetop Shells and Cheese
- Cranberry Orange Sauce
- Cranberry Muffins or Mom’s Cranberry Orange Bread
You can even switch it up and serve this roast chicken for Thanksgiving or Christmas dinner, rather than a turkey. Pair it with the classic sides like stuffing, sweet potato casserole, and green bean casserole for a special holiday meal.
Storage
Leftover chicken will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Be aware, however, that the skin will not be as crispy when thawed.
How to Reheat
Allow the chicken to come to room temperature on the counter for at least 30 minutes. Preheat the oven to 350°F. Arrange chicken on a foil-lined baking sheet or roasting pan and place (uncovered) in the oven until the skin is crisp and the chicken is warmed through. Be careful not to leave the chicken in the oven for too long or it will dry out.
How to Use Leftover Roast Chicken
Shred the leftover meat and use the cooked chicken in casseroles (like Chicken Spaghetti, Chicken Noodle Casserole or Chicken and Stuffing Casserole), in soups (like Chicken Tortilla Soup or Brunswick Stew), in stuffed potatoes, in Chicken Salad, in Chicken Enchiladas, for Chicken Pot Pie, or on top of Caesar Salad. Use the leftover carcass to make chicken stock or chicken broth. So many delicious options!
Recipe Variations
- Use different aromatics to flavor the meat. For instance, add apples to the pan, or switch up the herbs by using basil, oregano, chives, or parsley.
- Pick a larger whole chicken to feed a bigger family. You’ll need to increase the total baking time, but otherwise the process is the same.
- The butter on the outside helps to make sure that the exterior is perfectly crispy and golden brown, and it also adds great flavor. If you prefer, you can brush the chicken with olive oil instead.
- Strain the pan drippings and use the juices to make a gravy for serving.
Tips for the Best Roast Chicken Recipe
- Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
- Cut the carrots and potatoes into fairly small, bite-size pieces so that they’re sure to be tender by the time the chicken is done. Larger chunks might not cook through, otherwise.
- For the crispiest skin, make sure that your chicken is very dry before roasting.
- Cooking time will vary depending on the total weight of your chicken. Always use a thermometer to test the internal temperature of the meat to know when it’s done.
- Truss the chicken. This only takes a minute or two, but tying together the chicken legs with twine and tucking the wings underneath helps the chicken cook evenly.
- Season liberally. Don’t be shy with the salt. This is a big piece of meat, so you want to add plenty of flavor by using enough seasoning.
- For the juiciest meat and to retain moisture, allow the chicken to rest for at least 10-15 minutes before carving.
More Roast Chicken Recipes to Try
- Rosemary Oven Roasted Chicken
- Roasted Chicken Breast with Molasses and Apples
- Roasted Chicken Thighs with Garlic and Herbs
- Whole Roasted Chicken {Super Crispy Skin!}
- Crisp and Juicy Dutch Oven Chicken
- Sweet Tea Brined Chicken
Crispy Roast Chicken with Vegetables
Ingredients
- 1 whole chicken (about 4 – 4 ½ lbs.), patted very dry; giblets removed
- Salt and pepper
- 1 lemon, quartered
- 1 stalk celery, quartered
- 1 bunch fresh thyme (about 10 sprigs)
- 1 bunch fresh rosemary (about 10 sprigs)
- 3 cloves garlic, peeled but not chopped
- 2 tablespoons butter, melted
- 6-8 medium Yukon Gold potatoes, quartered (or cut into bite-size pieces)
- 6 carrots, peeled and cut into 1-inch pieces (bite-size so that they're sure to cook through)
- 1 Vidalia onion, quartered
- 2 tablespoons olive oil
- Kitchen twine, for tying
Instructions
- Preheat oven to 350°F.
- Season chicken cavity with salt and pepper.
- Stuff chicken cavity with lemon chunks, celery, half of the thyme sprigs, half of the rosemary sprigs, and garlic cloves. It’s fine if you can’t fit all of these ingredients into your chicken. Just stuff as much in there as you can!
- Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.
- Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
- Place potatoes, carrots, and onion in a bowl or large Ziploc bag. Add olive oil, season with salt and pepper, and toss to coat.
- Place the vegetables in the roasting pan around the chicken. Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
- Roast the chicken and vegetables in the oven for about 95-100 minutes, or until the meat reaches an internal temperature of 170°F when a thermometer is inserted into between a leg and thigh (not touching the bone). Let the chicken rest for 10-15 minutes before slicing and serving.
Video
Notes
- Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
- Cut the carrots and potatoes into fairly small, bite-size pieces so that they’re sure to be tender by the time the chicken is done. Larger chunks might not cook through, otherwise.
- For the crispiest skin, make sure that your chicken is very dry before roasting.
- Cooking time will vary depending on the total weight of your chicken. Always use a thermometer to test the internal temperature of the meat to know when it’s done.
- Truss the chicken. This only takes a minute or two, but tying together the chicken legs with twine and tucking the wings underneath helps the chicken cook evenly.
- Season liberally. Don’t be shy with the salt. This is a big piece of meat, so you want to add plenty of flavor by using enough seasoning.
- For the juiciest meat, allow the chicken to rest for at least 10-15 minutes before carving.
Nutrition
This recipe was originally published in September, 2018. The photos were updated in December, 2021.
Beautifully roasted chicken! I can never manage to tuck the wings behind the back so I use a string and tie them to the body of the chicken — not very professional but keeps them from burning. The leftover carcass is perfect for making stock.
Thanks, Mila!
Thanks for the recipe. Do you bake the chicken and veggies with or without a lid?
Hi, Janice! You roast the chicken and veggies uncovered so that they can get nice and crispy in the oven. If the chicken starts to get too dark before it’s cooked through, you can tent it loosely with foil (but you probably won’t need to do so). Enjoy!
Great idea for stpck!
good chicken dinner, but I add several more vegetables to make it a one dish meal. Baby portabellos halfway thru cook time. Baby brussel sprouts at beginning, and red peppers with the mushrooms.
Sounds delicious, Joe!
Thank you for this simple yet flavorful recipe! It was so delicious and looked really good, too! I used baby red potatoes and forgot to stuff garlic inside the cavity, but threw it into the veggies while it was roasting and it still tasted amazing.
Perfect! So glad that it worked and you enjoyed it, Michelle! 🙂
I retired and moved in with my son who is active duty navy and sort of became a house dad. Never roasted a chicken in my life, this turned out so good he accused me of ordering it from somewhere else. Lol I’ll be looking to you for more help. Thank you.
Awesome! I love that! So glad that you could both enjoy it, Kelly! 🙂
Wonderful! Thank your son for his service. Give inspired me to try this recipe now. I think it will be absolutely delicious! Very similar to a recipe I used before but without as much butter That recipe was dry.
I hope that you give it a shot, Anita! 🙂
Thank you so much did this delicious, juicy, full of flavor and easy to follow recipe. I’m new to cooking and never roasted a chicken or veggies before. I was always hesitant about cooking a whole chicken, seemed overwhelming to me. For my first time, this came out delicious my husband couldn’t believe I made it. I’ll be making this again!
Yay! That’s so exciting, Nel! I’m glad that you and your husband both enjoyed it! 🙂
Made it for dinner tonight and I will definitely be adding this to my winter cooking meal planning. Awesome.
That’s great, Lourace! Thank you!
Exceptional! Followed another poster’s advice to add pepper & mushrooms halfway through. Roasted a bit longer until meat began falling off the bone. Very tasty recipe.
Yay! Thanks, Ariel!
Blair, I love your roasting pan! Is it metal or ceramic? I’ll be making your recipe for dinner tomorrow night. It’s the one I’ve been looking for thank you !
Hi, Kate! Thank you! 🙂 It’s an enamelware pan made by Crow Canyon (this model is called the Lasagna Pan). I love it! It’s lightweight, easy to clean, and it’s versatile. I use it for casseroles all of the time as well. 🙂 I couldn’t find this exact pan on Amazon, but here’s a link to the brand’s website so that you can find it in a store or online: https://crowcanyonhome.com/product/lasagna-pan/
Thank you for the information on the pan. My husband loves crispy chicken & I love a whole meal in a recipe.
Perfect! I hope that you enjoy this one, Nancy!
the meat was falling off the bone, tender and juicy. I have enough broth from the bottom of the pan to start a batch of chichen soup with the meat from the back and wings. I used a 13 x9 pyrex pan – Perfect
Thanks, Nancy! I’m so glad that you loved it, too! 🙂
This recipe sounds so good. I’m always looking for something new. Took out a whole chicken for dinner and didnt know what to do with it! I’m going to try this tonight!
Awesome! I hope that you enjoyed the meal, Bobbi!
Looks scrumptious Do you baste the chicken at all during roasting !
Hi, Deborah! No, I don’t baste the chicken while it cooks. You could if you want (it won’t hurt anything), but I never do. 🙂
Worked out perfectly! Thanks for the easy recipe and great instructions. My family loved it!
Thank you, Lori!
This recipe was simple enough. Awesome taste. Thank you.
Thanks, Elexis!
The taste was wonderful. Mine didn’t get crispy and a few of the potatoes and carrots weren’t quite done enough. I will definitely make it again.
Really liked this recipe! Husband said this is so good he want me to make for a dinner.party. thank you.
Awesome! Thanks, Sue!
Nice simple recipe though I have two comments.
First, you do NOT need to rinse chicken – all this does is potentially spread unwanted bacteria onto kitchen surfaces. . Additionally rinsing does absolutely nothing to kill bacteria (the temperature of the oven will do that) so you’re wasting your time and also making the skin wetter than it needs to be. I know this because I worked in a professional kitchen for a couple of years and the head chef would have fired me for rinsing the chickens!
Second thing, I like to cut a few brown onions up into really big, chunky slices (not cubes) and lay the chicken on top of the onions – this allows the chicken to more evenly underneath and the bonus is you also end up with scrummiest ever roast onions when you come to eat!
Great tips, Mike! Thank you!
can you tell me whee you got this pan, or the brand. I think the pan used makes a difference in the cooking, and this one is great
thanks
ri
Hi, Rina! The roasting pan is an enamelware pan made by Crow Canyon. There are various online sites that sell this brand, including Amazon! 🙂
Do you really need to toss the vegetables in a plastic bag? Seems like a waste of resources.
I think it is incredibly irresponsible you are encouraging anyone to use a Ziploc bag for these vegetables. You have a large audience, and such lovely recipes – please use your platform well.
Honestly, a bowl used for oiling up some veggies takes all of 30 seconds to wash out with hot soapy water. I’m not trying to suggest you need to go full eco-warrior, but please take some thought towards not promoting such wasteful behavior.
PS, the chicken is lovely 🙂 Thanks for the recipe.
Thanks for your feedback, Lisa. I’m glad that you like the chicken, and definitely no need to use the bag if you prefer a bowl. 🙂
Obviously anyone can use a bowl if they prefer, but that wasn’t exactly my point. What I’m trying to get across is that you are using your platform to encourage unnecessary waste. Why is it still socially acceptable to promote such needless single-use plastic in this manner while encouraging such lazy habits? Please be a part of the solution and not add to the world’s out of control trash problem. You can be better, you can promote others to be better with just a little forethought and common sense.
Why don’t you mind your own business. Just because she is posting her ideas online for followers to see does not mean she has an obligation to promote or not promote using anything. If you do not like the way she does things go somewhere else. This chicken recipe turned out awesome and I had to use two plastic bags because I had so many vegetables!
Thanks so much, Mel! 🙂
This is everyone’s business. This is the exact kind of mindset that is the reason our single use items culture has gotten so out of control. Two bags because you have so many veggies?? Would common sense not dictate to use one, empty it, and use it again? It is so important to keep each other present and responsible when making these kinds of choices. Why do you get to be someone who doesn’t pull their weight? Not exactly asking for the sun, just, mindfulness. And a decision to not be a lazy consumer. Because all it is is laziness. Obviously you are a healthy, intelligent adult, and while not everyone has the means to live the greenest life- ithe should be expected we all try and do a little better. If everyone who reads this recipe doesn’t use a bag, that’s a massive Win!
I understand being shown change tends to make people hostile, just trying to encourage someone who has influence to use their brain and their heart together when making choices. Small steps are not hard.
Very good recipe, but I completely agree about the wastefulness of using plastic bags. I used my trusty glass bowl which worked great and is easy to wash.
Lisa – just because you use ziploc bags does not mean you are using single use plastic. We reuse our ziploc bags many times by washing them out in hot soapy water, rinse well, and then drain until dry.
Blair, we are in England and have been self isolating since March due to COVID-19. We have an elderly, mobility challenged, step father who lives alone. We make him meals for his freezer and bring food to eat with him twice a week so he has some company. My husband wanted to do a one pan dinner with chicken thighs and I wanted to do him roast chicken. I found your recipe and agreed to compromise. It worked out beautifully. I cooked it for an hour here and then transported to his house and cooked it a final 30 minutes. It came out so juicy and tender. He couldn’t rave about it enough! It was printed and marked “KEEPER “. THANK YOU!
Thanks, Leslie! I’m so glad that the recipe was a success and that you could share it with your step father, too. Happy holidays!
I agree with Leslie. I reuse my Ziplocs so many times that a box of them can last for a year. They are so easy to wash.
An even better idea would be to skip the bag *and* an extra bowl by simply tossing the veggies in the pan that you’re going to cook everything in!
Lisa you catch more bees with honey than vinegar. I’m all for campaigning for saving the world! However, It isn’t your place to publicly scold her for not following along with your personal belief. The way you went about it was unnecessary. Maybe next time you could privately email her and reword your suggestions with a little tact and kindness. And remember, you catch more bees with honey than vinegar- so after reading your comments, people are less likely to use a bowl because the tone and those words you used bring on feelings of spite and make the reader want to come to the rescue of the one being picked on… You have done more damage than good here, and I want to help you learn how to rally others for a good cause. This is not the way to do it. Positivity and kindness will win Everytime. Good luck in your future endeavors of saving our beautiful Earth. I just hope you won’t continue to bully others for not sharing your same intensity for your beliefs. I’m sure that wasn’t your intention.
Ellen, if you reread Lisa’s post she was being kind and tactful, just straightforward. Telling someone that you think their action is irresponsible is not bullying, that’s just giving your honest opinions, openly. After all, the comments are a place to share results and opinions about the recipe, including opinions about how it is written.
I agree about positivity and kindness being a great way to approach people. In this case the tone was not necessarily aggressive. There were no insults. Just a passionate plea to not promote plastic use!
Passion does not equal rudeness.
And yes, the default should be bowl usage…Thank goodness for dishwashers!
Ellen, if you reread Lisa’s post she was being kind and tactful, just straightforward. Telling someone that you think their action is irresponsible is not bullying, that’s just giving your honest opinions, openly. After all, the comments are a place to share results and opinions about the recipe, including opinions about how it is written.
I agree about positivity and kindness being a great way to approach people. In this case the tone was not necessarily aggressive. There were no insults (unless calling and action lazy is insulting, but if you call it convenient you’re just sugar-coating what is lazy)
It’s just a passionate plea to not promote plastic use!
Passion does not equal rudeness.
And yes, the default should be bowl usage…Thank goodness for dishwashers!
Lisa,
You do know that a ziplock bag can be washed as well, right? I have been doing that for years. Some things are just more easily or neatly done with that method than with a bowl.
And the recipe sounds awesome. I have my leg in a cast right now but when I’m back to full speed plan to make this
Learned washing ziplock bags from my Step Mom Ruby, only time I do not reuse a bag is when it has stored raw meat, otherwise I have continued the tradition of reuse. I also have parchment paper and paper snack bags. Common since and conservation is used in everyones kitchen in one form or another.
My dinner is in the oven and washing my ziplock bag for reuse now.
Love, Kindness and Respect is the law of this home and kitchen, along with there is no excuse for bad behavior.
Smiling Blessings to all the cooks in the kitchen.
Can you do this same recipe with chicken pieces rather than a whole chicken (that’s just what I have on hand) if so, would I need to change anything like temp or time?
Hi, Ella! You probably could use the pieces and just lay them over the ingredients (instead of stuffing the whole chicken for flavor). The cooking time will be much shorter for chicken pieces — about 50 minutes to 1 hour at 350 degrees (depending on the size of your pieces). Enjoy!
I am going to bake this. Wondering if you have a picture showing how you put this on the table for serving.
Hi, Anne! I don’t have a photo, but I usually carve the chicken on a cutting board (just like you would do with a turkey for Thanksgiving). Then I serve the individual chicken pieces on each plate, depending on what folks prefer. For instance, I usually put a chicken breast on my plate, a couple of thighs on my husband’s plate, etc. Our preference is to leave the crispy skin on the chicken for serving, but you can certainly pull the skin off if that’s your family’s preference. Hope that helps!
Great recipe! I’m a newbie in the kitchen & have baked this chicken twice. Both successfully. Thank you Blair.
That’s so good to hear, Tim! Thanks for taking the time to leave me a note!
I absolutely enjoyed this recipe! I’m starting to actually fall in love with cooking. In my college years, I was running around crazy making food as fast as possible but now, there’s some real enjoyment and fulfillment from taking my time. I haven’t tried to crisp the skin with butter yet. I’ve tried pulling the skin away from the bird and then stuffing with butter – but the results aren’t consistent…sometimes it makes the skin soggy instead of crisp. I can’t wait to try your technique.
I’ve used this recipe before when I’m in a rush –
https://www.thenevertreadfarmstead.com/never-tread-farmstead-blog/instant-pot-chicken-recipe-runwyld
The chicken comes out good and tastes delicious —- I have to say though, it still doesn’t beat the taste of cooked chicken from the oven!
HI.
I’m wondering how much water is needed to ensure the bird is not dry?
I would like to use the stock for gravy or to make a small dish of dressing.
Thanks in your photos look beautiful.
Hi, Rosha! I don’t use any liquid and the bird is definitely not dry (unless you overcook the chicken, in which case it will be dry no matter how much liquid is there). 🙂
I’m sure that you can add some liquid to the dish — just know that it will probably prevent your vegetables from becoming crispy, so you might not want to eat them.
My 5 stars goes for a delicious economy roasting. I have this dish a lot for which many thanks. I also am a single man and rely on enough left overs for lunches at work. This is so simple and delicious, and many things can be made from the leftovers. Thank you….a very practical dish.
Thanks, Jonathan!
Here in April 2020, and I have this chicken in the oven now! I’m making this for the second time, first time I made it was this past Easter Sunday! We have leftovers for chicken wraps for lunches. It was soooooo delicious, so juicy, even the next day! I agree with a previous commenter, I also had never roasted a whole chicken before. I always thought it would be too difficult and time consuming… I actually found it INCREDIBLY easy, and I love how it didn’t use so many dishes. Thank you for the easy recipe! This one is going in my arsenal for forever use.
Hi, Stephanie! It makes me so happy to hear that! You can’t beat the smell of chicken roasting in the oven, either. So cozy! Enjoy the dinner. 🙂
Such an easy crowd pleaser! Turned out so good!!!
Thanks, Melissa!
Absolutely delicious!! Mom and Dad are with us for lockdown and I’m making this a second time now because of their request! The chicken was juicy, tender and a tummy. Veggies were crisp and thoroughly cooked. I served it with rice and even made a gravy from the bits in the roasting pan. Just added 350 ml chicken stock and thickened it with a bit of cornstarch. There were no leftovers 🙂
Not a tummy! Yummy!
Thank you for your note, Lynette! I love the idea of making the gravy, too. I’ll have to remember that next time!
Made this today & very happy with recipe. I didn’t have any kitchen twine but will remember to buy some for next time. Very delicious!
This recipe makes a tasty bird! It should be noted that a disposable roasting pan may not throughly cook the veggies. I prepared this twice in those disposable metal roasting pans and once in a glassware roasting dish and the veggies were not evenly cooked, came out good in the glass.
Thanks, Christopher!
I would suggest cutting you vegetables smaller and uniformed so they cook evenly
What is the name an size of roasting pan? Also, where can I purchase this exactly pan from?
Thanks
Hi, Elmer! I love that roasting pan! It’s made by Smithey Ironware, and it’s called the carbon steel oval roaster. It’s 13.5 inches long by 9.5 inches wide. I have the round one as well — both great! Here’s the link: https://smithey.com/products/carbon-steel-oval-roaster
Chicken is great, but the vegetables are a little bland in my opinion. I ended putting them back in after removing the chicken for about 10 minutes under the broiler to really roast and char them up nicely.