Bake Whole Chicken With Vegetables Recipe for Easy Dinners

There’s something truly heartwarming about a whole roasted chicken nestled among a colorful medley of vegetables. This classic dish is not only comforting and delicious but also incredibly versatile, making it perfect for a family dinner or a weekend feast.

The magic lies in the simplicity — seasoning the chicken just right and allowing the natural flavors of the fresh vegetables to meld together as they roast. The aroma that fills your kitchen while it cooks is enough to make anyone’s mouth water.

Whether you’re a seasoned home cook or just starting out, baking a whole chicken with vegetables is a rewarding experience that delivers a wholesome, satisfying meal with minimal fuss. Plus, it’s a great way to use up seasonal veggies and create a balanced plate all in one pan.

Why You’ll Love This Recipe

This baked whole chicken with vegetables recipe is a one-pan wonder that combines juicy, tender chicken with perfectly roasted vegetables, saving you time on cleanup. It’s packed with flavor thanks to a simple herb and garlic rub that enhances the natural taste of the chicken and veggies without overpowering them.

The method is straightforward and reliable, ensuring that the chicken cooks evenly and stays moist while the vegetables caramelize beautifully. Plus, this dish is easily adaptable to whatever vegetables you have on hand, making it a flexible dinner solution year-round.

With this recipe, you get a nutritious, well-rounded meal that’s sure to impress family and friends. It’s great for meal prepping leftovers, too!

Ingredients

• 1 whole chicken (about 4-5 pounds), giblets removed
• 4 medium carrots, peeled and cut into chunks
• 3 medium potatoes, cut into quarters
• 1 large onion, cut into wedges
• 2 cups Brussels sprouts, halved
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 lemon, halved
• Fresh parsley for garnish (optional)

Equipment

• Large roasting pan or baking dish
• Meat thermometer (optional but recommended)
• Kitchen twine for trussing the chicken
• Sharp knife and cutting board
• Basting brush (optional)
• Aluminum foil (for resting the chicken)

Instructions

1. Preheat your oven to 425°F (220°C) to get a nice crispy skin on the chicken.
2. Prepare the chicken: Pat the chicken dry with paper towels. Rub the entire chicken with 2 tablespoons olive oil. Season generously inside and out with salt, pepper, dried thyme, rosemary, and paprika. Stuff the cavity with the lemon halves and a few garlic cloves.
3. Truss the chicken: Tie the legs together with kitchen twine and tuck the wing tips under the body. This helps the chicken cook evenly.
4. Prepare the vegetables: In a large bowl, toss carrots, potatoes, Brussels sprouts, and onion with the remaining 1 tablespoon olive oil, minced garlic, salt, and pepper.
5. Arrange vegetables in the roasting pan: Spread the vegetables in an even layer on the bottom of the pan. Place the chicken on top, breast side up.
6. Roast the chicken and vegetables: Place the pan in the oven and roast for about 1 hour and 15 minutes. Baste the chicken occasionally with pan juices to keep it moist.
7. Check for doneness: Insert a meat thermometer into the thickest part of the thigh without touching the bone. It should read 165°F (74°C). If you don’t have a thermometer, pierce the thigh — juices should run clear, not pink.
8. Rest the chicken: Remove the chicken from the oven and tent with aluminum foil. Let it rest for 15 minutes before carving. This allows the juices to redistribute.
9. Serve: Carve the chicken and serve alongside the roasted vegetables. Garnish with fresh parsley if desired.

Tips & Variations

For the juiciest chicken, always pat it dry before seasoning. This helps the skin crisp up beautifully.

You can swap out the vegetables based on what’s in season or what you prefer. Sweet potatoes, parsnips, or butternut squash are excellent alternatives that add a touch of sweetness.

If you like more herb flavor, try adding fresh rosemary or thyme sprigs around the chicken and vegetables before roasting. For a spicy kick, sprinkle some Chilli Powder over the veggies.

For a deeper flavor, marinate the chicken overnight in a mixture of olive oil, lemon juice, garlic, and herbs.

Leftover chicken is perfect for salads, sandwiches, or a hearty chicken and vegetable soup.

Nutrition Facts

Serving Suggestions

This hearty baked whole chicken pairs wonderfully with a simple green salad or steamed greens for a lighter contrast. You can also serve it with crusty bread to soak up the savory pan juices.

For a cozy meal, complement it with a warm grain side like quinoa or rice pilaf. If you’re interested in plant-based side ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion for inspiration.

Roasted chicken leftovers also work great in wraps or tacos for a quick lunch the next day.

Conclusion

Baking a whole chicken with vegetables is an easy yet impressive dish that brings comfort and nutrition to your table. The blend of herbs, garlic, and lemon gives the chicken a fragrant, flavorful crust, while the roasted vegetables soak up all those delicious juices, making every bite a delight.

This recipe is perfect for busy weeknights or relaxed weekend dinners, providing a wholesome meal that requires minimal hands-on time. Plus, the versatility of the vegetables means you can customize this dish to suit your tastes and seasonal produce.

For more inspiration on hearty, balanced meals, be sure to explore our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Enjoy the warmth and nourishment of this classic roast chicken recipe, and happy cooking!

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