This Whole Roasted Chicken with Vegetables is a cozy, one-pan dinner made with juicy roasted chicken and tender vegetables cooked together in the oven. It's simple, comforting, and perfect for an easy dinner any night of the week.
This roasted chicken with vegetables is one of those recipes I come back to again and again. It requires little prep and the oven does most of the work. The chicken turns out golden and juicy while the vegetables take on so much flavor from the drippings. We enjoy serving it with homemade dinner rolls.
Related Recipes You Might Like To Try: Spatchcock Chicken | Classic Beef Roast with Gravy
Key Ingredients & Substitutions
- Whole Chicken - A 4 pound chicken is ideal for roasting and fits perfectly over the vegetables in a 9x13 baking dish. Slightly larger or small chickens will work, just adjust the cook time as needed.
- Butter - Softened butter helps create crispy skin and adds rich flavor. You can substitute olive oil if needed, but butter gives the best results. In my opinion, of course.
- Fresh Herbs and Lemon - Thyme and lemon zest add brightness and balance to the roasted chicken and vegetables. Rosemary and oregano also work great.
- Potatoes - Red or Yukon Gold work best for roasting with the chicken.
- Carrots and Onion - Classic, simple vegetables that roast well and soak up all those flavorful drippings. Parsnips, celery, or rutabagas can be added or substituted.
See the recipe card below for the full list of ingredients and measurements.
How To Make Whole Roasted Chicken and Vegetables
This roasted chicken with vegetables in the oven comes together with just a little prep and one pan. Here's how I pull it all together:
- Pat the chicken completely dry and prepare the seasoned butter. Gently separate the skin and rub the butter directly onto the meat.
- Season the outside of the chicken generously, then prep the vegetables in the baking dish. Toss them with olive oil, salt, and pepper so everything roasts evenly.
- Place the chicken right on top of the vegetables and roast until the internal temperature reaches 165°F.
- Allow the chicken to rest for 15-20 minutes before carving. Remove the thyme stems from the vegetables before serving. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Drying the chicken well is the key to crispy skin. Don't skip this step.
- If your vegetables are browning faster than the chicken, loosely tent the pan with foil for the remaining cook time.
- Resting the chicken after roasting keeps it juicy and easier to carve.
- Spoon the pan drippings over the chicken and vegetables for extra flavor or serve on the side for dipping.
- You can also make a simple gravy using the drippings.
Storage
Remove the meat from the bones and store the chicken and vegetables separately in airtight containers for 5-7 days. Leftovers are great in chicken salad, wraps, or quick lunches during the week.
Frequently Asked Questions
Yes, you can roast chicken and vegetables together. They key is choosing vegetables that will roast at a similar rate to the chicken or cutting them into sizes that will finish at the same time.
The safest and easiest way to tell is the chicken is done is by using a meat thermometer. Chicken is fully cooked when the internal temperature reaches 165° in the thickest part. If you do not have a thermometer, you can test this by cutting next to the thigh, the juices should run clear when the chicken is done.
No, you do not need to cover the chicken and vegetables unless you feel like they are browning too fast.
I hope this Whole Roasted Chicken with Vegetables recipe becomes a family favorite. It's a simple, comforting one-pan meal that is great for any occasion.
-Sky🩷
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📖 Recipe
Whole Roasted Chicken with Vegetables
Equipment
- 9x13 baking dish
Ingredients
Chicken
- 1 whole chicken 4 pounds
- 2 ounces butter softened & divided
- 1 ½ teaspoons salt
- ¾ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon fresh thyme
- 1 lemon zested
Vegetables
- 1 ½ pounds red potatoes cut into 1-inch pieces
- 1 ½ pounds carrots peeled & cut into 1-inch pieces
- 1 cup yellow onion large diced
- 6 cloves garlic smashed
- 2-3 tablespoons olive oil as needed for drizzling
- 1 teaspoon salt
- ½ teaspoon pepper
- 3-4 sprigs fresh thyme
Instructions
- About 30 minutes before cooking (optional), pat the chicken completely dry with paper towels. In a small bowl mix together 2 ounces of the softened butter, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, thyme leaves, and the zest of 1 lemon.
- Starting at the bottom of the chicken breast, gently separate the skin from the meat by carefully running your hand underneath the skin, all the way to the top of the chicken breast. Rub the seasoned butter directly onto the meat under the skin. If the skin tears slightly, that's okay.
- Take the remaining salt and pepper and sprinkle it all over the outside of the chicken. Then rub the remaining softened butter all over the chicken. Optionally, stuff the lemon used for zesting and a few sprigs of thyme into the cavity. You can also use kitchen twine to tie the legs together.
- Preheat the oven to 425°F. Place the potatoes, carrots, onions and garlic in the bottom of a 9x13 baking dish. Drizzle with olive oil, sprinkle with salt, pepper, and toss until the vegetables are evenly coated. Scatter the thyme sprigs over the vegetables.
- Place the chicken on top of the vegetables and roast for 65-75 minutes, or until a thermometer inserted into the thickest part of the thigh (avoiding the bone) reaches 165°F.
- Rest for 15-20 minutes before carving to allow the juices to redistribute so the meat stays moist. Enjoy!
Notes
- Chicken Size: A 4-pound chicken works best. If your chicken is slightly larger or smaller, adjust the cook time and always check with a thermometer to determine if it is done.
- Browning Too Fast: If the chicken skin or vegetables are browning too quickly, loosely tent with foil for the remaining cook time.
- Rest Before Carving: Resting the chicken after roasting keeps it juicy and easier to carve.
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