Roasted Chicken with Vegetables
Elevate your weeknight dinner with this comforting and flavorful Roasted Chicken with Vegetables recipe, where tender, juicy chicken meets caramelized, herb-infused vegetables in a single roasting pan. Whole chicken is seasoned with paprika, fresh rosemary, thyme, and a burst of citrus from a whole lemon, creating an irresistible aroma as it roasts to golden perfection. Nestled beneath are vibrant carrots, creamy red potatoes, sweet yellow onions, and whole garlic cloves, all tossed in olive oil for a beautifully roasted finish. This one-pan meal is not only easy to prepare, with just 20 minutes of prep time, but also results in a stunning, hearty dish that’s perfect for family gatherings or Sunday suppers. Serve up slices of succulent chicken alongside rustic roasted vegetables, and finish with a drizzle of savory pan juices to bring it all together. A perfect recipe for a wholesome, fuss-free dinner that will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 4 medium Carrots
- 6 medium Red potatoes
- 1 large Yellow onion
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 whole Lemon
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out, then pat it dry with paper towels. Set it aside.
Peel the carrots and cut them into 2-inch chunks. Dice the red potatoes into quarters. Roughly chop the yellow onion.
Arrange the carrots, potatoes, and onions in a large roasting pan. Add the whole garlic cloves (no need to peel them) to the pan.
Drizzle 2 tablespoons of olive oil over the vegetables and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Place the whole chicken on top of the vegetables, breast-side up.
Cut the lemon in half and place one half inside the chicken cavity along with the rosemary and thyme sprigs.
Rub the chicken all over with the remaining 1 tablespoon of olive oil. Sprinkle the paprika, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper evenly over the chicken.
Tie the legs together with kitchen twine and tuck the wings under the body to ensure even cooking.
Roast the chicken and vegetables in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
Baste the chicken with the pan juices every 30 minutes for extra flavor and moisture.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the vegetables and drizzle with any remaining pan juices.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1429 mg | 30% | |
*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.
