This hearty and comforting whole roast chicken with vegetables is a perfect one-pan meal. The chicken turns golden and crispy on the outside while staying juicy and flavorful on the inside. The potatoes, carrots, and other vegetables soak up the delicious juices, making every bite rich and satisfying. This dish is perfect for family dinners, special occasions, or meal prepping for the week.
Ingredients
For the Chicken:
- 1 whole chicken (4–5 lbs)
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp rosemary
- 3 cloves garlic, minced
- 1 lemon, cut in half
For the Vegetables:
- 4 medium potatoes, cut into chunks
- 4 large carrots, sliced
- 1 onion, quartered
- 2 stalks celery, chopped
- 1 bell pepper, sliced (optional)
- 1 zucchini, chopped (optional)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry with paper towels to help the skin crisp up.
- Rub the outside of the chicken with olive oil or melted butter.
- Mix salt, pepper, paprika, garlic powder, thyme, and rosemary in a small bowl.
- Rub the seasoning mix all over the chicken, including under the skin for extra flavor.
- Stuff the chicken cavity with minced garlic and lemon halves. Tie the legs together with kitchen twine if desired.
Step 2: Prepare the Vegetables
- In a large bowl, toss potatoes, carrots, onion, celery, and other vegetables with olive oil, salt, pepper, and oregano.
- Spread the vegetables evenly in a roasting pan or baking dish.
Step 3: Roast the Chicken and Vegetables
- Place the chicken on top of the vegetables in the pan.
- Roast in the preheated oven for 1 hour 30 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C). Baste the chicken with pan juices halfway through cooking for extra moisture.
- If the skin gets too dark before the chicken is fully cooked, loosely cover it with foil.
Step 4: Rest and Serve
- Once cooked, remove the chicken from the oven and let it rest for 10–15 minutes before carving.
- Serve with the roasted vegetables and drizzle with the delicious pan juices.
Serving Size
- Serves 4–6 people
- Pairs well with a side of garlic bread, a fresh salad, or rice.
Notes & Tips
✅ For Extra Crispiness – Roast the chicken uncovered and pat the skin dry before seasoning.
✅ Use a Meat Thermometer – The safest way to ensure perfectly cooked chicken is to check that the internal temperature reaches 165°F (75°C).
✅ Add More Flavor – Marinate the chicken overnight with the seasonings for deeper flavor.
✅ Vegetable Variations – You can use sweet potatoes, Brussels sprouts, or green beans.
Nutritional Benefits
🥩 Protein-Packed – Chicken is an excellent source of lean protein, which supports muscle growth and repair.
🥕 Rich in Vitamins – Carrots provide Vitamin A, which is essential for eye health.
🥔 Energy-Boosting Carbs – Potatoes offer complex carbohydrates for long-lasting energy.
🌿 Antioxidants & Fiber – Vegetables like onions and bell peppers contain antioxidants that help protect against diseases.
This wholesome and nutritious meal is easy to prepare, flavorful, and perfect for any occasion. Enjoy your delicious whole roast chicken with vegetables! 😊🍽️
Would you like a slow cooker or stovetop version as well?
