Roast Chicken With Vegetables

There is something so comforting about a roast chicken with vegetables baking in the oven. It’s inviting, cozy, rich and savory aromas flood the house making it a popular option for family dinners or special occasions.

This roast chicken is simple to make, but complex in flavor with golden-brown, crispy skin and tender, juicy meat. The melted butter helps crisp up the skin while it bakes and all of the fresh herbs and vegetables contribute to the cozy, homey, appetizing flavors.

It’s a delicious addition to a variety of chicken pasta recipes, chicken fried rice, chicken salads or in my homemade pot pie.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• 1 whole chicken (about 3-5 pounds): A chicken ranging anywhere from 3-5 lbs. is a convenient choice. This smaller size is easy to handle, they cook evenly and thoroughly without drying out, and it can sufficiently serve 4-6 people.
• Butter: You will use melted butter for this recipe. Salted or unsalted, whatever you prefer.
• Lemon: Adding lemon into the cavity of the chicken helps to add flavor, moisture, tenderize the chicken and the aroma is amazing!
• Fresh herbs (such as rosemary, thyme, and parsley): fresh herbs contribute to the flavor, moisture, aroma, and overall enjoyment of the roast chicken, making it a more flavorful and aromatic dish.
• Salt and pepper: don’t be shy with the salt. A common recommendation is 1 tsp. of salt per pound of chicken!
• Additional vegetables for roasting (optional, like carrots, onions, and potatoes)

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Prepare the chicken: allow it to come to room temperature for 30 minutes and pat dry with paper towels.
2. Season the chicken: add salt and pepper, all over the bird and inside the cavity. And stuff the cavity with lemon halves and a few sprigs of fresh herbs.
3. Butter: pour melted butter or spread all over the chicken. Season with more salt and pepper.
4. Roast: scatter the vegetables in a roasting pan, or a large baking dish, cast iron pan, large frying pan, etc. and toss with olive oil, salt and pepper. Place the chicken breast-side up on or around the veggies.
5. Check for Doneness: The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C) and the juices run clear.
6. Rest the Chicken: Once done, remove the chicken from the oven. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
7. Carve and Serve: Carve the chicken and serve it with the roasted vegetables and any other side dishes you prefer.

Expert Tips

• Bring to Room Temperature: Take the chicken out of the fridge and let it sit at room temperature for about 30 minutes before cooking. This ensures more even cooking.
• Dry the Skin Thoroughly: Pat the chicken dry, inside and out, with paper towels. Dry skin crisps up better in the oven.
• Season Generously: Don’t be shy with salt and pepper. Season the cavity as well as the outside of the chicken. For enhanced flavor, season under the skin, especially over the breast meat.
• Use Butter and Herbs: Rub the chicken with melted butter or you can use olive oil.
• Stuff the Cavity: Add aromatics like lemon halves, garlic cloves, and fresh herbs inside the cavity. You could even use a cut up orange instead of lemon! These add moisture and flavor as the chicken roasts.
• Truss the Chicken: Tie the legs together and tuck the wing tips under the body. This helps the chicken cook evenly and retain its juices.
• Basting: Not necessary. Opening the oven frequently can lower the temperature and lead to uneven cooking and the skin is already going to be nice and crispy from the melted butter.
• Roast on a Bed of Vegetables: Placing the chicken on a bed of vegetables (like shown in my recipe using onions, carrots, fennel and potatoes) not only flavors the veggies but also allows the chicken to cook more evenly.
• Save the Drippings: The pan drippings are perfect for making gravy or enhancing the flavor of side dishes.

Variations

• Spicy Roast Chicken: Create a spicy rub with paprika, cayenne pepper, garlic powder, onion powder, and a touch of brown sugar. Rub this mixture all over the chicken before roasting for a spicy, flavorful skin.
• Honey and Mustard Glazed Chicken: Mix honey and Dijon mustard with a bit of olive oil and brush this glaze over the chicken in the last 20 minutes of roasting for a sweet and tangy flavor.
• Garlic Butter Roast Chicken: Make a compound butter with softened butter, minced garlic, parsley, and a squeeze of lemon juice. Rub this under the skin and outside of the chicken for a rich, garlicky flavor.
• Mediterranean-Style Chicken: Rub the chicken with a blend of olive oil, oregano, basil, rosemary, garlic powder, and lemon juice. Add slices of lemon and olives to the roasting pan for a Mediterranean twist.
• Asian-Inspired Roast Chicken: Marinate the chicken in a mixture of soy sauce, hoisin sauce, sesame oil, minced ginger, and garlic. This will give the chicken a rich, umami flavor with an Asian influence.
• Maple and Thyme Roast Chicken: Brush the chicken with a mixture of maple syrup and melted butter, and then sprinkle with fresh thyme leaves. This combination creates a sweet and aromatic flavor profile.
• Smoky BBQ Roast Chicken: Coat the chicken with your favorite BBQ rub and roast it. In the last 15 minutes, glaze it with BBQ sauce for a smoky, tangy flavor.

Storage

• Once the chicken has cooled, store in an air-tight container in the refrigerator and enjoy within 3-4 days.
• You can freeze the cooked chicken for up to 4 months. Be sure to label and date the freezer safe bag or container it is in.

What to Make with Leftover Roast Chicken

You’ve made a roast chicken and had it for dinner and now there are leftovers. What to do with them? Let me help you with these leftover roast chicken recipes!

• Chicken Casserole: Mix the chicken with vegetables and a creamy sauce in my hash brown chicken casserole for a comforting casserole. Or you can try this chicken and rice casserole for another variation.
• Chicken Fried Rice: Combine the chicken with cooked rice, vegetables, and soy sauce, and stir-fry everything together for a simple and tasty fried rice dish.
• Chicken Salad: So many options for chicken salad! You can make my buffalo chicken salad, or a chicken waldorf salad, or add it into my chopped chicken salad with sesame dressing!
• Chicken Soup: Simmer the chicken with vegetables like carrots, celery, and onions, along with herbs and stock, to make a comforting chicken soup. You can add noodles or rice for a heartier meal.
• Chicken Pot Pie: Use the leftover chicken as the main protein in a pot pie, combining it with vegetables, a creamy sauce, and a pie crust.
• Chicken Stir-Fry: Sauté the chicken with a mix of vegetables and a flavorful sauce, and serve it over rice or noodles for an easy stir-fry.
• Chicken Tacos or Quesadillas: Shred the chicken and use it as a filling for tacos or quesadillas, adding cheese, beans, and any other desired toppings.
• Chicken Pasta: Toss chopped chicken with cooked pasta, your favorite sauce (like Alfredo or pesto), and some vegetables for a quick and satisfying meal.