Roast Chicken slathered with fresh herbs such as thyme and rosemary, butter and lemon is oven roasted to perfection. Learn all the tips and tricks to get juicy chicken and crispy skin and to get this roasted chicken on the table for your family tonight!
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The tips and tricks I have for you in this post is a fool proof method and you’ll feel confident knowing how to make the perfect roast chicken every time for you and your family!
Roast Chicken with Vegetables Ingredients
Roasting chicken: This recipe calls for a 5 lb. chicken. I recommend buying an air-chilled chicken.
Salt & Pepper: I like to use kosher salt and freshly ground pepper.
Butter: softened butter to rub all over the chicken.
Fresh herbs: you’ll need 1 bunch of mixed fresh herbs such as thyme, marjoram, rosemary, basil and parsley.
Lemon: The lemon gets microwaved and stuffed into the chicken’s cavity. Microwave for about 40 seconds – 1 min and prick the lemon with your knife before placing in the cavity. This helps to bring out the flavor!
Olive oil: The olive oil is used to drizzle over the vegetables and drizzled in the herbs. The oil helps bring out the herbs flavor.
Vegetables: The vegetables go at the bottom of your roasting pan. I like to use yellow or white onions, carrots (rainbow carrots, baby carrots), celery, garlic, fennel, potatoes.
Chicken Broth: Pour the chicken broth over the veggies. You can also use vegetable broth or a dry white wine.
How to Roast a Whole Chicken with Vegetables
Roast chicken and vegetables is a classic family recipe and getting juicy chicken and crispy skin is a must. This easy roast chicken is flavorful and you’ll be a roasting chicken pro in no time!
Allow the chicken to rest at room temperature for 30 minutes before you begin. Preheat the oven to 475°F.
Remove any of the giblets and cut any excess fat from the chicken cavity.
Dry chicken thoroughly with paper towels until no moisture is visible. (Pro tip for crispy skin!) You’ll want to blot the chicken dry on both sides and inside the cavity as well.
Sprinkle the bird generously with kosher salt, being sure to get both sides of the bird and inside the cavity as well, followed by the freshly ground pepper.
Spread the softened butter over the entire surface of the chicken. If any salt and pepper was removed, add more.
Chop the fresh herbs and drizzle with 1 Tbsp. olive oil. Rub the herbs all over the bird.
Microwave a lemon for ~40 seconds – 1 minute and prick a hole in the warm lemon with the tip of a sharp knife. Stuff the lemon and any extra sprigs of thyme inside the cavity of the chicken.
It’s time to truss the chicken. Be sure to watch the video and take a look at the photos below if you are a visual learner like me! It’s quite simple and not as hard as it may seem.
Using ~3 feet of butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts or secure under the twine.
Chop up all of the vegetables you want to roast with your chicken and place them at the bottom of the roasting pan. Drizzle with olive oil, season with salt and pepper and pour chicken broth over the vegetables.
Position the roasting rack on top of the vegetables and place the chicken on the rack. Drop the oven temperature down to 400° F and roast the chicken for 1 1/2 hours or until the chicken reaches an internal temperature of 165° F into the breast and thigh. (No need to cover the chicken with foil).
Once the chicken is done, remove from the oven and let it rest for 20 minutes before carving. Cover with foil to keep the heat trapped.
Time to carve the bird! First, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings.
To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
Congrats, you’ve made a roast chicken!!
How Long Does it Take to Roast a Chicken?
For a 5-6 lb. chicken it takes approximately 1 1/2 hours. A smaller 3-4 pound bird may only take 1 hour.
What’s a Safe Roast Chicken Internal Temperature?
The best roast chicken temp and safe internal temperature for cooked chicken is 165°F. It’s best to use a meat or instant-read thermometer for determining the temperature of your roast chicken.
Be sure to insert the thermometer into the thickest part of the thigh but not touching the bone.
What to Do 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!
When Roasting A Chicken Do you Roast Breast Side Down or Breast Side Up?
It’s been said roaching a chicken breast side down (upside down) results in a juicier more tender bird.
I roasted mine breast side up and it turned out beautifully. I wouldn’t overthink it too much!
Tips for Making Roast Chicken with Vegetables
The trick to getting perfectly juicy chicken is preheating the oven to 475°F then turning it down to 400°F as soon as the chicken goes in. This seals the juices in as soon as possible then cooks the chicken at a uniform temperature.
If the veggies look dry while cooking, add a splash of water to the tray to stop them from burning. But with the chicken broth added they should be okay.
Microwave the lemon instead of putting a cold lemon in the chicken cavity.
Cook the chicken uncovered. No need to cover with foil.
Season generously with salt, pepper, butter and herbs.
Learn how to make the perfect roast chicken in the oven. This is an easy and healthy dinner recipe that makes the most comforting meal. The chicken is juicy and the skin is crispy, made with lemon, fresh herbs and vegetables like carrots and potatoes. Be sure to watch the video too!
Allow the chicken to rest at room temperature for 30 minutes before you begin. Preheat the oven to 475°F. Remove any of the giblets and excess fat from the chicken cavity.
Dry chicken thoroughly with paper towels until no moisture is visible. (Pro tip for crispy skin!) You'll want to blot the chicken dry on both sides and inside the cavity as well.
Sprinkle the bird generously with kosher salt, being sure to get both sides of the bird and inside the cavity as well, followed by the freshly ground pepper. Spread the softened butter over the entire surface of the chicken. If any salt and pepper was removed add more.
Chop the fresh herbs and drizzle with 1 Tbsp. olive oil. Rub the herbs all over the bird. Microwave a lemon for ~40 seconds – 1 minute and prick a hole in the warm lemon with the tip of a sharp knife. Stuff the lemon and any extra sprigs of thyme inside the cavity of the chicken.
Next, truss the chicken. Be sure to watch the video if you are a visual learner like me! It's quite simple and not as hard as it may seem. Using ~3 feet of butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts or secure under the twine.
Chop up all of the vegetables you want to roast with your chicken and place them at the bottom of the roasting pan. Drizzle with olive oil, season with salt and pepper and pour chicken broth over the vegetables.
Position the roasting rack on top of the vegetables and place the chicken on the rack. Drop the oven temperature down to 400° F and roast the chicken for 1 1/2 hours or until the chicken reaches an internal temperature of 165° F into the breast and thigh. (No need to cover the chicken with foil).
Once the chicken is done, remove from the oven and let it rest for 20 minutes before carving. Cover with foil to keep the heat trapped.
Time to carve the bird! First, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
This has been added to our menu rotation – soo good!
What an amazing resource on roasting a whole chicken! I can’t wait to make this on Sunday.
Amazing recipe! Thanks is for helping me feel confident and comfortable cooking this meal!
This was really good!! It was a huge hit at my house!
You totally take the intimidation of roasting a whole chicken away! Your video and step shots are SO helpful. My bird came out perfectly! 🙂
Oh wow! This chicken looks incredible. Love the addition of all those herbs. Can’t wait to make this for my family.
Thank you so much Tara!! Hope everyone loves it! xo, Tawnie
Thank you for all the tips! My chicken turned out PERFECT! I will definitely make it again.
YAY! I am sooo glad. Thank you Olivia!! xo, Tawnie
This chicken looks so moist and delicious. A great family meal!
Thank you so much Erika!!
This chicken is cooked to perfection! It looks so flavorful and perfect for a week night meal!
Hi Tisha! Thank you so much – so easy and comforting! Hope you enjoy. xo, Tawnie
I like how the vegetables cook right along with the chicken. Looks like a perfect family meal!
Thank you so much Holly!!