Roast Chicken Vegetables
Elevate your weeknight dinner game with this hearty and flavorful Roast Chicken with Vegetables recipe. Featuring a golden, crispy-skinned whole chicken seasoned with paprika, fresh rosemary, and thyme, this dish is roasted to perfection atop a medley of caramelized vegetables, including tender potatoes, carrots, red onions, and whole garlic cloves. Infused with the zesty brightness of a lemon-stuffed cavity and basted in its own savory juices, every bite bursts with rich, comforting flavors. With only 20 minutes of prep time and the rest handled by your oven, this one-pan wonder is as low-maintenance as it is impressive. Perfect for family meals or entertaining, serve this juicy roast chicken alongside the beautifully roasted vegetables for a wholesome, crowd-pleasing feast. Keywords: roast chicken recipe, roasted vegetables, whole chicken dinner, easy one-pan meals, flavorful family dinner.
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Recipe Information
Ingredients
- 1 approximately 4-5 pounds Whole chicken
- 4 medium Carrots
- 5 medium Potatoes
- 1 large Red onion
- 6 whole Garlic cloves
- 3 tablespoons Olive oil
- 3 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 whole Lemon
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by removing any giblets and patting it dry with paper towels. Set aside.
Cut the carrots, potatoes, and red onion into large chunks. Leave the garlic cloves whole, but you can smash them slightly with the side of a knife for more flavor.
In a large baking dish or roasting pan, toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them into an even layer as a bed for the chicken.
Season the chicken both inside and out with the remaining 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Stuff the cavity of the chicken with the lemon (halved), and 2 sprigs of rosemary and thyme each.
Place the chicken on top of the vegetables in the roasting pan, breast side up. Drizzle the remaining 1 tablespoon of olive oil over the chicken and rub it evenly over the skin.
Tuck the wings under the chicken to prevent burning and tie the legs together with kitchen twine if desired for even cooking.
Roast the chicken and vegetables in the preheated oven for 75-90 minutes or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
About halfway through cooking, use a spoon or baster to drizzle some of the juices from the pan over the chicken and toss the vegetables for even cooking.
Remove the roasting pan from the oven and let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute within the meat.
Carve the chicken and serve with the roasted vegetables on the side. Garnish with the remaining sprigs of rosemary and thyme for added freshness.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1499 mg | 32% | |
*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.
