Roast Chicken and Veggies
Transform your dinner routine with this comforting and flavorful Roast Chicken and Veggies recipe, perfect for weeknight meals or special gatherings. This one-pan dish marries juicy, golden-roasted chicken with a medley of tender, caramelized potatoes, carrots, and red onion, all infused with aromatic garlic, zesty lemon, and a fragrant blend of herbs like thyme and rosemary. The prep is quick and simple, with just 20 minutes needed before the oven takes over, leaving you with a beautifully browned main course paired with savory, herb-roasted vegetables. With its crispy skin, perfectly seasoned veggies, and irresistible pan juices, this classic recipe is a wholesome and fuss-free dinner that serves up to six. Whether you're meal-prepping for the week or treating your family to a hearty, homemade feast, this roast chicken recipe is bound to become a go-to favorite.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 4 medium potatoes
- 4 medium carrots
- 1 large red onion
- 6 cloves garlic
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 medium lemon
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels. This helps it crisp up in the oven.
Season the chicken inside and out with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a light sprinkle of paprika. Stuff the cavity with half a lemon and 3 garlic cloves.
Cut the potatoes, carrots, and red onion into evenly sized chunks, approximately 1-inch in size.
In a large mixing bowl, combine the chopped vegetables with the remaining garlic cloves (minced), 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, thyme, and rosemary. Toss to coat evenly.
Place the seasoned vegetables in the bottom of a large roasting pan or oven-safe baking dish, spreading them out into an even layer.
Create a well in the center of the vegetables and position the seasoned chicken breast-side up in the pan.
Drizzle the remaining 1 tablespoon of olive oil over the top of the chicken for extra golden skin.
Roast in the preheated oven for approximately 90 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with pan juices every 30 minutes for added flavor and moisture.
Once cooked, remove the roast chicken and veggies from the oven and let it rest for 10 minutes to allow the juices to redistribute.
Carve the chicken and serve alongside the roasted veggies. Optionally, garnish with fresh herbs like parsley or a squeeze of the remaining lemon for added brightness.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
