Whole roasted chicken with vegetables is one of the easiest and tastiest roasts to cook, especially if you don’t have a lot of time. Roasting is one of my favorite ways to cook a whole chicken because it doesn’t dry out the meat, instead it keeps all that juicy goodness inside which makes it delicious and moist!

Whole roasted chicken with vegetables

The ultimate one-pan weeknight meal to feed the whole family! Feel good about serving this whole roasted chicken, seasoned with lemon, paprika, rosemary and oregano, and your favourite vegetables like potatoes, carrots, broccoli and celery.

Serves

4

1H 30 Mins

Ingredients

• 1 (about 2.5 lbs) whole chicken
• 1 lemon , zest and juice
• Salt and black pepper, to taste
• 2 teaspoons hot paprika (10 ml)
• Several sprigs fresh rosemary
• 1 teaspoon (5 ml) dried oregano
• 4 potatoes , cut into quarters
• 4 carrots, cut into chunks
• Broccoli stems , cut into sticks
• 1 cooking onions, cut into quarters
• 2 stalks celery , cut into chunks
• 2 tablespoons (25 ml) olive oil

Directions

1. Preheat oven to 375° F. 
2. Rub the entire chicken with the juice of lemon and zest. Season with salt and pepper and sprinkle with paprika and herbs. 
3. Surround the chicken with vegetables and season with salt and pepper and drizzle with olive oil.
4. Roast in the oven for about 55 to 60 minutes— or until juice no longer runs pink. 
5. Mix vegetables with a wooden spoon around mid-way through roasting, to make sure they are cooking evenly.
6. Let rest for 15 minutes and carve.  
7. Serve and enjoy! 

PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES

Garlic roasted chicken with vegetables is a whole chicken rubbed with an herb butter then stuffed with a mixture of seasonings. Roasted in a large skillet combined with fresh, flavorful vegetables!

This combination is perfect for any dinner time meal! If you love your instant pot, you can also make this roast chicken recipe in less time.

Garlic Roasted Chicken with Vegetables

The perfect combination of chicken with vegetables is just what every family loves at dinner time. It is big enough to feed a large family or nice to have the extra left overs to make sandwiches or more meals throughout the week. Garlic roasted chicken with vegetables is a tender and savory meal that is comforting and delicious all in one! The chicken is stuffed with rosemary, onion and lemon. Together they create a tender chicken with juicy meat.

Herb butter is made by mixing together herbs and garlic creating a thick buttery mixture. Rub on the outside of the chicken to create a golden brown skin that has a crisp texture. This chicken is out of this world! Add in vegetables and it is a complete meal for a family. It can’t get any better than this! Pull apart your chicken piece by piece and smell, taste and enjoy each part of this perfect garlic roasted chicken with vegetables! This dinner will become a favorite in your home!

Ingredients to Make Chicken with Vegetables:

Don’t let the ingredients list scare you! It is simple ingredients that are even easier to prepare. Each section is broken down and will take less than 5 minutes to prepare.

• Chicken: A 5 to 6 pound chicken works well for cooking in a large skillet.
• Salt and Pepper: To taste

Stuffing Ingredients

• Onion: It is best to quarter an onion in order to fit it in the chicken.
• Sprig of Rosemary:Fresh rosemary adds a subtle hint. 
• Lemon: This will tenderize as well as add flavor to the chicken from the inside, out.

Herb Butter: 

• Butter: Soften the butter by leaving it out on the counter at room temperature or microwave it for 10 seconds.
• Garlic: Mince garlic is best.
• Thyme, Oregano and Rosemary: All finely chopped and added into the herb butter.
• Salt and Pepper: Just a pinch of each!

Vegetables: 

• Onion: Cut up into quarters.
• Baby Potatoes: Sliced in half
• Carrots: Large carrots that are cut into chunks
• Olive Oil: Drizzle olive oil over top the vegetables and mix it together
• Salt and Pepper: Seasoning the vegetables before adding them on the skillet. 

How to Make the Best Roast Chicken?

All together this chicken becomes a masterpiece from the smell, taste and texture of the crispy outside and tender, juicy inside. This will become a family favorite meal in no time!

1. Prepare the chicken: Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
2. Mix together herb butter: In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
3. Add vegetables: In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
4. Bake in the oven: Roast the chicken for 1 ½ hours or until the internal temp reaches 165 degrees.

The Recipe Critic Pro Tip:

Let the chicken rest at least 15 minutes before slicing into the it. This will have the juiciest results! 

How Long To Roast A Chicken? 

A 5 to 6 pound chicken takes about 1 ½ hours to cook through. If the chicken weighs more or less than that you will want to adjust the cooking times according to the weight of the chicken. Cooking chicken can vary depending on how cold the chicken is or the density of the chicken itself. It is best to start with 15 minutes then add 20 minutes per pound of chicken as a rule of thumb. Then using a meat thermometer checking for the internal temperature of the chicken to reach 165 degrees Fahrenheit.

Do You Cover Chicken When Baking?

For this chicken with vegetables recipe it does not need to be covered. Leaving the chicken uncovered will help the skin crisp up nicely in the oven. If you feel that the chicken is browning quickly create a loose fitting tent shape foil to prevent any further browning while it finishes cooking.

For a Crispy Roast Chicken:

Check on the chicken throughout the roasting process. If you see that the chicken is not browning simply brush it will more herb butter over top or baste with the juices from the bottom of the pan to keep the chicken moist and adding a crips outside layer. Using this method will make the chicken crispy quickly. Watch over the chicken after this process is done to make sure it does not brown too much.

GARLIC ROASTED CHICKEN WITH VEGETABLES

PREP TIME15 MINUTES

COOK TIME1 HOUR 30 MINUTES

TOTAL TIME1 HOUR 45 MINUTES

AUTHORALYSSA RIVERS

SERVINGS:6 PEOPLE

Ingredients  1x2x3x

• ▢1 5 pound Roasting chicken 5 to 6 pounds
• ▢salt and pepper

Stuffing Ingredients

• ▢1 Onion Quartered
• ▢1 Sprig Rosemary
• ▢1 Lemon Quartered

Herb Butter

• ▢1 Cup Butter softened
• ▢3 Cloves Garlic minced Minced
• ▢1 Tablespoon thyme finely chopped
• ▢1 Tablespoon oregano finely chopped
• ▢1 Tablespoon rosemary finely chopped
• ▢1 teaspoon salt
• ▢1/2 teaspoon pepper

Vegetables

• ▢1 onion large and quartered
• ▢1 pound baby potatoes
• ▢3 carrots large and sliced into 2 inch pieces
• ▢1 tablespoon olive oil
• ▢salt and pepper

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Instructions 

• Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
• In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
• In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
• Roast the chicken for 1 ½ hours or until the internal temp reaches 165 degrees.

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Nutrition

Serves: 6

Calories390kcal (20%)Carbohydrates23g (8%)Protein3g (6%)Fat33g (51%)Saturated Fat20g (100%)Cholesterol81mg (27%)Sodium686mg (29%)Potassium527mg (15%)Fiber4g (16%)Sugar4g (4%)Vitamin A6121IU (122%)Vitamin C31mg (38%)Calcium66mg (7%)Iron1mg (6%)

Perfect Roast Chicken

• Level: Intermediate
• Total: 2 hr 10 min

• Prep: 20 min
• Inactive: 20 min
• Cook: 1 hr 30 min
• Yield: 8 servings

Ingredients

Deselect All

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Olive oilAdd to Shopping List

Directions

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.