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Square close up of a roast chicken and vegetables on a dinner table.
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4.93 from 26 votes

Roast Chicken with Vegetables

An easy dinner that every home cook should have!
Course Dinner
Cuisine American
Keyword roast chicken, roast chicken and vegetables, 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

Ingredients

  • 1 whole chicken (about 4 - 4 ½ lbs.), patted very dry; giblets removed
  • Kosher salt and ground black pepper, to taste
  • 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 (I use salted butter, but unsalted is also fine)
  • 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.
    Process shot showing how to truss a whole chicken.
  • Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt and pepper.
    Brushing a whole chicken with melted butter.
  • 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.
    Arranging vegetables and potatoes in a pan around a whole chicken.
  • Tuck the remaining sprigs of thyme and rosemary in the pan with the vegetables.
    Adding fresh herbs to a pan of chicken and vegetables before roasting.
  • 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.
    Square shot of a golden brown crispy roast chicken and vegetables on a dinner table with potatoes.

Video

Notes

  • Bring the chicken to room temperature for about 30 minutes before roasting in order to ensure even cooking.
  • For the crispiest skin, make sure that your chicken is very dry before roasting.

Nutrition

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