Whole Roasted Chicken with Vegetables
Whole roasted chicken with vegetables made in one pan. Crispy skin, juicy chicken, and tender veggies for an easy, comforting dinner.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
- Don't toss those leftovers! Use the extra meat to make my scratch made Chicken and Dumplings recipe!
Nutrition
Calories: 797kcalCarbohydrates: 52gProtein: 42gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 173mgSodium: 1830mgPotassium: 1822mgFiber: 10gSugar: 13gVitamin A: 29242IUVitamin C: 48mgCalcium: 132mgIron: 4mg
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