Oven Roast Chicken With Vegetables


This oven roast chicken with vegetables is easy to make, simple and quick. It’s the perfect dinner for busy weeknights, a work night or any night of the week that you want something tasty and nutritious for dinner.

Roasting is so easy, and this oven roast chicken is as simple as they come. It starts off with a basic dry rub that gives it tons of flavor and then we bake it in the oven until crispy on the outside and juicy on the inside. And roasted vegetables make a perfect side to this easy roast chicken.

Pan-Roasted Chicken With Vegetables and Dijon Jus Recipe

Crisp chicken skin, roasted vegetables, all in one-pot? We’re in.

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn’t it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That’s precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.

Why this recipe works:

  • A cast iron skillet gives our chicken skin a crisp, deep brown sear while high temperature cooking and a thermometer ensures meat that cooks quick and stays juicy.
  • Par-cooking root vegetables delivers superior flavor and texture in the finished dish.
  • We make full use of every last drop of flavor, collecting the browned bits from the pan and the chicken drippings and turning them into a full-flavored gravy spiked with lemon and dijon mustard.

Active:45 mins

Total:75 mins

Serves:4 servings

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  • 16 fingerling or yellow new potatoes, scrubbed
  • 3 large carrots, 2 peeled and cut into 1-inch faux tourné chunks, 1 roughly chopped, divided
  • Kosher salt
  • 16 Brussels sprouts, split in half
  • Freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 whole chicken (about 4 pounds), cut into 8 serving pieces, backbone reserved
  • 1 cup dry white wine
  • 1 whole onion, split in half
  • 1 stalk celery, roughly chopped
  • 3 to 4 sprigs fresh sage
  • 2 bay leaves
  • 2 cups homemade or store-bought low sodium chicken stock
  • 1 medium shallot, thinly sliced
  • 2 tablespoons minced fresh parsley leaves
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 tablespoon juice from 1 lemon
  • 2 teaspoons fish sauce


  1. Adjust oven rack to center positon and preheat oven to 450°F. Place potatoes and faux tourné carrots in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, about 10 minutes. Drain and transfer to a large bowl. Add brussels sprouts, season with salt and pepper, toss with 2 tablespoons olive oil, and set aside.
  2. Transfer chicken backbone to now-empty saucepan. Add roughly chopped carrot, onion, celery, sage, and bay leaves. Set aside. Season chicken pieces thoroughly with salt and pepper.
  3. Heat 1 tablespoon oil in a large cast iron skillet and over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer. Transfer browned chicken pieces to a plate and set aside.
  4. When all chicken is browned, add white wine to skillet and scrape up any browned bits with a wooden spoon. Transfer white wine to saucepan with chicken backbone. Pour in any juices that have accumulated on the chicken resting plate and wipe out skillet with a paper towel.
  5. Add stock to pot with chicken backbone. Bring to a simmer over high heat, reduce to lowest setting, cover, and let gently bubble while the chicken roasts.
  6. Add remaining tablespoon oil to skillet and heat over high heat until lightly smoking. Add vegetable mixture. Top with chicken pieces, skin side-up. Transfer to oven. Roast until chicken breast pieces register 150°F and chicken legs register at least 165°F on an instant read thermometer, removing pieces and transferring them to a clean plate as they finish roasting, 20 to 45 minutes total.
  7. When all the chicken pieces have finished roasting, add shallots to skillet with the vegetables and toss to combine. Return to oven and continue roasting, flipping vegetables occasionally, until vegetables and shallots are browned all over, about 10 minutes. Remove skillet from oven, add parsley, toss to coat, then place chicken directly on top of vegetables.
  8. Strain simmering chicken broth mixture into a small saucepan or bowl. Whisk in butter, dijon mustard, lemon juice, and fish sauce. Season jus to taste with salt and pepper. Serve chicken and vegetables immediately, serving jus at the table.

Easy Oven Roasted Chicken and Vegetables

Easy Oven Roasted Chicken and Vegetables

Easy Oven Roasted Chicken and Vegetables is a baking dish, about an hour and you’ll be tasting the most divine chicken ever! Veggie seasoning!

Whole Roasted Chicken Spatchcock

I love roasted a whole chicken. But, I can cut the time in half by simply saptchcocking the chicken! 

It’s an easy process.

  • You just need a kitchen shears, a sharp knife and steady hand.
  • You’re going to take the whole chicken out of the package. Place it on a clean surface or in your clean sink.
  • Flip the chicken over to the spine with the feet towards you.
  • Then carefully use your kitchen shears to begin cutting down one side of the spin of the chicken then the other side. Sometimes I might use the knife in tougher places.
  • Cut off any extra fatty skin. Discard the spin and the chicken skin. 
  • Then flip the chicken back to the breast side and flatten it out. It’s like the chicken is ‘spread eagle’! 

Roasted Chicken Casserole

Roasted chicken casserole is perfect anytime, but when company’s coming who’re extra special, like Bobby, Dessi and Rose Honey Parrish from Flavcity, then it’s the perfect meal to serve after a long day of travel! 

Bobby and I were influencers for True Aussie Beef and Lamb. We traveled with a group of professional chefs all over Australia learning about pasture raised lamb and grassfed beef. Visiting several sheep and cattle farms, we were immersed in the detailed information of how the animals are humanely treated and how the meat is perfectly packaged for consumers.

Bobby, who’s like my three sons’ ages, decided to visit us in our Colorado home, and we were thrilled that we’d finally get to meet Dessi and Rose Honey. For almost a week, Bobby, Dessi, Rose and I cooked and shared on social media our adventures!  

Whole Chicken Casserole Slow Cooker

You can do this recipe in a slow cooker. It would probably mean cooking for 3-4 hours on the {High} setting. The reason I didn’t choose to do this was because. I wanted to go straight from the the casserole baking dish to the table for serving. And, I also wanted to get a golden brown on the chicken at the end. And, the only way to do that was with the broil setting on the oven. 

But I absolutely love love this oven casserole dish from Le Creuset! 

Braised Whole Chicken

Now this chicken is really braising in a delicious vegetable combination. With eggplant, tomatoes, fennel, onions, garlic and salsa, you can’t go wrong. 

These vegetables begin to almost ‘dissolve’ at the high heat setting of the oven. Since the chicken is laid atop these veggies, all the goodness of the vegetable flavors just seep into the underside of the chicken thereby adding immense seasoning and flavor. 

Spatchcock Chicken Oven Time

Once  you’ve spatchcocked the chicken, the oven cooking time is almost cut in half. 

Use a thermometer probe after about 50 to 55 minutes to check the internal temperature of the chicken. It should be 165. 

Simple Dutch Oven Roasted Chicken – Whole30

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Resting Time: 10 minutes

Total Time: 1 hour 50 minutes

Whether you’re looking for a simple weeknight dinner or a recipe to make you a meal prep master, this simple Dutch Oven Roasted Chicken with vegetables recipe is it! It’s Whole30, Paleo, Gluten Free and easily adapted to be Keto/Low Carb!

Top down of the cooked roasted chicken and vegetables inside the dutch oven.

🧑‍🍳 Chicken Dinner (Winner Winner)

I’m of a mind that a simple roasted chicken is by far the most underrated meal there is. People think chicken is boring, I know, but there are a lot of reasons it’s NOT. Don’t believe me? I’ll list them out for you.

  1. Roasting chicken makes the whole house smell amazing.
  2. An entire meal is made in one pot, so clean up is a snap!
  3. Everybody in my family eats and enjoys chicken.
  4. I get to make a rocking homemade chicken stock after.
  5. I can customize the veggies to suit Whole30, GF, AIP, and Keto ways of eating.

And this simple Dutch Oven Roasted Chicken is absolutely wonderful. It’s a complete Whole30 and Paleo meal, bursting with savory flavor that’s super comforting and cozy. Sold yet? Good.

🍗 Ingredients

  • Whole Chicken. I got this pastured, hormone free, humanely raised chicken from Porter Road.
  • Vegetables of Choice: I used Carrots, Potatoes, Garlic, and Red Onions. Optionally, you can also use celery, sweet potatoes or any other root vegetable.
  • Lemon. Don’t skip the lemon! It brightens and livens up the recipe. It’s absolutely wonderful!
  • Ghee. Ghee is Whole30 and Paleo compliant, giving this dish so much lovely buttery richness. It’s also the secret to extra crispy chicken skin. You can substitute butter if that suits you better, however that won’t be Whole30 or Paleo compliant.
  • Poultry Seasoning: This poultry seasoning blend is made with onion powder, garlic powder, ground coriander, dried rosemary, paprika, dried mustard, salt, cayenne pepper (optional), and black pepper. Aldi makes a great compliant poultry seasoning, if it works better to buy a store-bought blend!
Close up of the chicken seasoning in a small glass dish.

🔪 Instructions

While your oven is preheating, quarter the potatoes and onions, and cut the carrots into 2-3 inch pieces. Slice the lemon. Take half of the onions, garlic, and lemon, and put those inside the cavity of the chicken.

Personally, I like to truss the chicken, but it’s an optional step. One of the benefits of using a dutch oven is that it cooks the contents evenly, so don’t worry one bit if you’d rather skip this step.

Tip: Slather the chicken with ghee on all sides and under the breast skin too, then sprinkle the chicken seasoning generously on top. The ghee inside and outside the skin is important — it’s the secret to getting a super crispy skin!

The uncooked chicken resting on top of sliced vegetables inside the dutch oven.

Before you add the vegetables to your dutch oven, spray or rub a bit of oil along the bottom and sides. You don’t need much, just enough to make sure the roasted veggies don’t stick.

Add the potatoes, carrots, onions, and lemon to dutch oven, then place the chicken on top. No liquid is needed in the dutch oven, unless you happen to want to add it. The chicken will produce enough liquid as it cooks to ensure a wonderful broth for the veggies to simmer in.

Close up of the meat thermometer inserted into the chicken thigh with the temperature 165.2.

 The safe internal temperature of chicken is 165 F, per USDA.

  • Use a meat thermometer to check the temperature of the roasted chicken has reached 165 F by inserting it into the thigh, without touching the thermometer to the bone.

If you don’t have a meat thermometer, you can check the chicken for doneness by making a slice along the leg and checking to see if the juice runs clear.

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