There’s nothing quite like the comforting aroma of a perfectly roasted chicken filling your kitchen, paired with a colorful medley of tender, caramelized vegetables. This roasted chicken and vegetables recipe is a classic, one-pan meal that combines juicy, flavorful chicken with wholesome veggies, all cooked together to create a harmonious, delicious dinner.
Whether you’re cooking for family, friends, or just yourself, this recipe is simple enough for a weeknight but impressive enough for special occasions.
The magic lies in the oven roasting process, which locks in moisture and enhances natural flavors. Plus, it requires minimal hands-on time, freeing you up to relax or prepare a side dish.
If you love hearty, fuss-free meals that deliver big on taste and nutrition, keep reading to discover how to make this timeless favorite your new go-to recipe.
Why You’ll Love This Recipe
This roasted chicken and vegetables recipe is a winner for many reasons. First, it’s incredibly easy to prepare — just season, arrange, and roast.
No complicated steps or fancy equipment needed. It’s ideal for beginner cooks and busy home chefs alike.
Second, it’s a complete meal in one pan. The veggies and chicken cook together, allowing flavors to mingle and intensify.
The juices from the chicken naturally flavor the vegetables, making every bite deliciously moist and savory.
Finally, it’s versatile. You can easily swap vegetables based on what’s in season or your personal preference.
Plus, the recipe is perfect for meal prep or feeding a crowd, making it a practical and satisfying choice.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole chicken, about 4 lbs | 1 | Fresh or thawed |
| Carrots, peeled and cut into chunks | 4 medium | |
| Baby potatoes, halved | 1 lb | You can substitute with Yukon gold or red potatoes |
| Red onion, cut into wedges | 1 large | |
| Bell peppers, sliced | 2 (any color) | |
| Garlic cloves, minced | 4 | |
| Olive oil | 3 tbsp | Extra virgin preferred |
| Fresh rosemary, chopped | 2 tsp | Or 1 tsp dried rosemary |
| Fresh thyme, chopped | 2 tsp | Or 1 tsp dried thyme |
| Lemon, halved | 1 | |
| Salt | 2 tsp | Adjust to taste |
| Black pepper, freshly ground | 1 tsp | Adjust to taste |
| Paprika (optional) | 1 tsp | Adds smoky flavor and color |
Equipment
- Roasting pan or large oven-safe baking dish
- Meat thermometer (for checking chicken doneness)
- Sharp knife for prepping vegetables and chicken
- Cutting board
- Mixing bowl for tossing vegetables
- Basting brush (optional, for brushing oil/herbs)
- Aluminum foil (optional, for resting chicken)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature helps the chicken skin crisp up beautifully while roasting the vegetables to a lovely golden finish.
- Prepare the chicken: Remove any giblets from the cavity if present. Pat the chicken dry with paper towels to ensure crisp skin. Season the cavity generously with salt and pepper and stuff it with half the lemon and a few sprigs of rosemary and thyme.
- Season the chicken exterior: Drizzle 1 tablespoon of olive oil over the chicken and rub it all over the skin. Sprinkle with salt, pepper, and paprika if using. Squeeze the juice of the remaining lemon half over the bird and rub in the minced garlic.
- Prepare the vegetables: In a large mixing bowl, toss the carrots, baby potatoes, red onion, and bell peppers with the remaining 2 tablespoons of olive oil, salt, pepper, rosemary, and thyme. Make sure they are evenly coated.
- Arrange the vegetables in a single layer in the roasting pan, creating a bed for the chicken to sit on. This allows air to circulate and the veggies to roast in the chicken’s juices.
- Place the chicken on top of the vegetables, breast side up. Tuck the wing tips under the body to prevent burning.
- Roast the chicken and vegetables in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) when checked with a meat thermometer inserted into the thickest part of the thigh.
- Halfway through cooking (around 35-40 minutes), baste the chicken with pan juices and stir the vegetables to promote even roasting and caramelization.
- Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before carving. This step allows juices to redistribute, ensuring moist, tender meat.
- Serve the chicken carved alongside the roasted vegetables. Spoon any pan juices over the top for extra flavor.
Tips & Variations
Tip: For even crispier skin, pat the chicken dry the night before and refrigerate uncovered.
Variation: Swap out vegetables based on season or preference. Try adding parsnips, Brussels sprouts, or sweet potatoes for a different twist.
Enhancement: Add a splash of white wine or chicken broth to the pan before roasting to keep the veggies extra moist and add flavor.
Spice it up: Mix smoked paprika and cayenne into the seasoning for a smoky, spicy kick.
For a quicker version, use chicken thighs or drumsticks—they often cook faster and stay juicy.
Nutrition Facts
| Nutrient | Amount per serving (serves 6) |
|---|---|
| Calories | 450 kcal |
| Protein | 45 g |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugars | 6 g |
| Sodium | 700 mg |
| Vitamin A | 90% DV |
| Vitamin C | 50% DV |
Serving Suggestions
This roasted chicken and vegetables dish pairs beautifully with a light, fresh side salad or some crusty bread to soak up the flavorful pan juices. For a heartier meal, serve alongside fluffy mashed potatoes or creamy polenta.
If you’re looking to explore more delicious recipes that complement this hearty meal, check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for fresh homemade tortillas that can accompany your dinner.
Or try the Baked Chicken Thigh with Vegetable Recipes for Easy Dinner for another flavorful chicken option. For a plant-based side, the High Protein Vegan Soup Recipes for Healthy Meals offer nourishing soups to round out your meal.
Conclusion
Roasting a whole chicken with vegetables is one of the most satisfying and straightforward ways to enjoy a wholesome, hearty meal. The combination of crispy skin, tender juicy meat, and perfectly caramelized vegetables is simply unbeatable.
This recipe’s ease and flexibility make it an excellent choice for cooks of all skill levels and for a variety of occasions. With a few simple ingredients and some time in the oven, you’ll have a nutritious, flavorful dinner that feels like a special treat but requires minimal effort.
Don’t hesitate to customize the veggies or seasonings to suit your taste—this dish is a fantastic canvas for your culinary creativity. Happy roasting!
📖 Recipe Card: Roasted Chicken and Vegetables
Description: A simple and flavorful roasted chicken with a medley of vegetables. Perfect for a wholesome family dinner.
Prep Time: PT20M
Cook Time: PT50M
Total Time: PT1H10M
Servings: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 3 carrots, peeled and cut into chunks
- 2 potatoes, cut into chunks
- 1 onion, quartered
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 lemon, halved
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken dry and season inside and out with salt, pepper, thyme, and rosemary.
- Stuff the chicken cavity with lemon halves and half the garlic.
- Toss carrots, potatoes, and onion with olive oil, remaining garlic, salt, and pepper.
- Place chicken in a roasting pan and arrange vegetables around it.
- Roast for 50 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition: Calories: 550 kcal | Protein: 45 g | Fat: 30 g | Carbs: 20 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Roasted Chicken and Vegetables”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and flavorful roasted chicken with a medley of vegetables. Perfect for a wholesome family dinner.”, “prepTime”: “PT20M”, “cookTime”: “PT50M”, “totalTime”: “PT1H10M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 whole chicken (about 4 lbs)”, “3 carrots, peeled and cut into chunks”, “2 potatoes, cut into chunks”, “1 onion, quartered”, “2 tablespoons olive oil”, “4 garlic cloves, minced”, “1 teaspoon dried thyme”, “1 teaspoon dried rosemary”, “Salt and pepper to taste”, “1 lemon, halved”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 425\u00b0F (220\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Pat chicken dry and season inside and out with salt, pepper, thyme, and rosemary.”}, {“@type”: “HowToStep”, “text”: “Stuff the chicken cavity with lemon halves and half the garlic.”}, {“@type”: “HowToStep”, “text”: “Toss carrots, potatoes, and onion with olive oil, remaining garlic, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Place chicken in a roasting pan and arrange vegetables around it.”}, {“@type”: “HowToStep”, “text”: “Roast for 50 minutes or until the chicken reaches an internal temperature of 165\u00b0F (74\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Let chicken rest for 10 minutes before carving and serving with vegetables.”}], “nutrition”: {“calories”: “550 kcal”, “proteinContent”: “45 g”, “fatContent”: “30 g”, “carbohydrateContent”: “20 g”}}
