Roast Chicken with Vegetables
Elevate your dinner table with this classic Roast Chicken with Vegetables recipe, a one-pan wonder that’s as comforting as it is flavorful. A tender, juicy 4-pound whole chicken is seasoned to perfection with a fragrant blend of dried thyme, rosemary, and paprika, then roasted alongside caramelized carrots, red potatoes, and onions. The secret to its golden skin and rich flavor lies in buttery rubs under the chicken skin and a bright splash of fresh lemon juice mid-bake. Loaded with wholesome ingredients, this dish is not only easy to prepare but also offers the perfect balance of savory and zesty notes. Ideal for weeknight dinners or special gatherings, this crowd-pleaser takes just 20 minutes to prep before roasting to crispy-skinned perfection in the oven. Garnished with fresh parsley, this beautiful one-dish meal is ready to shine on your table, delivering hearty flavors and minimal cleanup. Perfect for a full family dinner or entertaining loved ones!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pounds Whole chicken
- 4 medium Carrots
- 6 medium Red potatoes
- 1 large Yellow onion
- 4 cloves Garlic
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Paprika
- 1 large Lemon
- 2 tablespoons Fresh parsley
- 3 tablespoons Unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.
Cut the lemon in half and place one half inside the cavity of the chicken. Reserve the other half for later.
In a small bowl, mix together 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika.
Rub half of the spice mixture all over the chicken, ensuring it’s evenly covered. Spread 2 tablespoons of softened butter under the skin of the chicken breasts for added flavor and moisture.
Roughly chop the carrots, red potatoes, and onion into even-sized pieces. Mince the garlic cloves.
In a large bowl, toss the vegetables with 3 tablespoons of olive oil, the minced garlic, and the remaining spice mixture.
Spread the vegetables evenly in a large roasting pan or baking dish.
Place the chicken on top of the vegetables, breast side up, and tie the legs together with kitchen twine if desired. Dot the chicken with the remaining 1 tablespoon of butter for extra crispiness.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes (about 20 minutes per pound), or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
Halfway through the cooking time, squeeze the juice of the reserved lemon half over the chicken and vegetables for added brightness.
Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.
Garnish with fresh parsley before serving. Serve the chicken alongside the roasted vegetables for a complete meal.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1525 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.
