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Square side shot of a crispy roast chicken with vegetables
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4.93 from 26 votes

Crispy Roast Chicken with Vegetables

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.
Course Dinner
Cuisine American
Keyword roast chicken, roast chicken with vegetables, whole chicken
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 325kcal
Author Blair Lonergan


  • 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


  • 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.



  • 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.


Serving: 1/4 of the chicken and vegetables | Calories: 325kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 146mg | Potassium: 1444mg | Fiber: 9g | Sugar: 8g