4.93 from 13 reviews

Roast Chicken With Vegetables

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full roasted chicken in a dutch oven surrounded by roasted 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.

Roasting a chicken is relatively simple and doesn’t require constant attention, making it a convenient option especially if you’re a busy mama like myself!

I chose to use melted butter for this recipe because the butter adds this rich and almost creamy flavor to the chicken and helps to enhance is already delicious natural taste. But maybe more importantly, the melted butter helps the skin of the chicken to crisp beautifully in the oven. The fats in the butter help this browning and crisping process.

Roast chicken is as much at home on a casual weeknight dinner table as it is at a festive gathering or holiday meal. Whenever you choose to serve it, I hope you love it!

a roast chicken with vegetables in a pan.
roast chicken with herbs, lemon, and vegetables.

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)
a variety of veggies in a roasted pan being coated in olive oil.

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.
a roast chicken trussed and stuffed with herbs and lemon.
melted butter being poured on a chicken in a roasting pan on top of a variety of vegetables.
roasted chicken in a pan on top of vegetables.

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.
a roasted chicken on a white serving platter with colorful vegetables and fresh herbs.


  • 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.
carved and cut chicken on a white plate with veggies and potatoes.


  • 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.

What would you rather eat with roast chicken?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

whole chicken roasted with roasted vegetables in a black cast iron dutch oven
4.93 from 13 reviews

Roast Chicken with Vegetables

Prep: 1 hour
Resting time: 20 minutes
Cook: 1 hour 30 minutes
Total: 2 hours 50 minutes
Servings: 8 servings
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.


For the chicken

  • 1, 3-5 lb. roasting chicken
  • 1/4 cup unsalted butter, melted
  • Kosher salt
  • black pepper
  • 1 large bunch fresh herbs (thyme, rosemary, marjoram, etc.)
  • 1 lemon, cut in half or quartered

For the veggies

  • 2 Tbsp. olive oil
  • 4-5 cups vegetables, chopped (I like using onion, celery, carrots, garlic, fennel, potatoes).
  • fresh herbs (thyme, rosemary, marjoram, etc.)
  • salt and pepper

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Unwrap the chicken and remove any of the giblets/neck and excess fat from the chicken cavity if included.
    1, 3-5 lb. roasting chicken
  • Pat the chicken dry with paper towels thoroughly 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.
  • Allow the chicken to rest at room temperature for 30 minutes. This helps the chicken to cook evenly. 
    raw whole chicken on parchment paper surrounded by uncut veggies and spices
  • Meanwhile, wash/peel and chop all of the veggies. (Chop them on the smaller side so they can cook evenly with the chicken). Add them to a cast iron or shallow casserole pan. Drizzle the veggies with olive oil and generous amounts of salt and freshly cracked black pepper. Toss to combine. Add a few sprigs of herbs to the veggies and in the pan as well.
    Kosher salt, black pepper, 2 Tbsp. olive oil, 4-5 cups vegetables, chopped (I like using onion, celery, carrots, garlic, fennel, potatoes)., fresh herbs (thyme, rosemary, marjoram, etc.)
    black dutch oven full of uncooked chopped vegetables and garlic
  • Preheat the oven to 425°F. Stuff the chicken with the cut up lemon and lots of fresh herbs. Truss the chicken using butchers twine; tie the legs together with the twine and tuck the wing tips under the body.
    1 lemon, cut in half or quartered, 1 large bunch fresh herbs (thyme, rosemary, marjoram, etc.)
    raw whole chicken on a plate with herbs
  • Place the chicken breast side up on top of the veggies. Season generously with salt and pepper all over the chicken. Pour the melted butter all over the chicken and rub it all around. Season with more salt and pepper again 🙂 
    salt and pepper, 1/4 cup unsalted butter, melted
    raw full chicken surrounded by vegetables in a black dutch oven pot
  • Roast, uncovered, at 425°F for 15 minutes. Turn the oven down to 350°F and continue to cook for another hour or until chicken reads 165°F with a meat thermometer in the thickest part of the thigh. Skin should be golden brown and juices will run clear. (roasting time is ~20 minutes per pound). 
    full roasted chicken surrounded by vegetables in a black dutch oven pot
  • Allow the chicken to rest for 15-20 minutes before slicing. Carve and enjoy with your favorite sides.



Storage: Leftovers will keep for about 4-5 days in the refrigerator or can be frozen for up to 4 months.

Nutrition Information

Serving: 1serving, Calories: 531kcal (27%), Carbohydrates: 25g (8%), Protein: 26g (52%), Fat: 9g (14%), Sodium: 233mg (10%), Fiber: 6g (25%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.


How long does it take to roast a chicken?

The cooking time for roasting a chicken can vary based on the size and weight of the chicken, as well as the oven temperature used. A general rule is 20 minutes per pound of chicken. It’s important to ensure the chicken is cooked thoroughly. The internal temperature should reach 165°F (75°C) when checked with a meat thermometer inserted into the thickest part of the thigh, not touching bone. The juices should run clear when you pierce the thigh with a skewer.

Do you eat the vegetables in the pan the chicken roasted in?

Yes, you can! As the chicken roasts on top and around them, the flavor from the chicken flavors the surrounding vegetables. They also get caramelized from the high heat cooking which creates a sweet, complex flavor.

How do you keep a roast chicken moist?

Butter Rub: Before roasting, rub the chicken with butter, or you can use oil too. This adds fat, which can help keep the chicken moist and also crisps the skin.
Stuffing the Cavity: Placing aromatics like lemon halves, garlic, and fresh herbs in the chicken’s cavity can create steam and flavor from the inside as the chicken cooks, helping to keep the meat moist.
Roasting at the Right Temperature: Roasting the chicken at a moderate temperature, typically around 350°F (190°C), helps cook the chicken evenly without drying it out. High temperatures can cause the chicken to lose moisture quickly.
Using a Roasting Rack: Placing the chicken on a rack in the roasting pan allows heat to circulate around the chicken, cooking it more evenly.
Avoid Overcooking: Use a meat thermometer to check the doneness of your chicken. The chicken is done when the thickest part of the thigh reaches 165°F (75°C). Overcooking can lead to dry meat.

Photography: photos taken in this post are by Megan from The Broke Girl Table.

Krolls Korner

Krolls Korner

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.

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4.93 from 13 votes (4 ratings without comment)
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Kristie Charles

Omg! I havent even tasted it yet BUT with all the herbs the smell coming out of the oven are AMAZING!
I prepared the chicken the Mediterranean way.

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Kristie Charles

It was absolutely AMAZING! Had it for lunch again today and still have leftovers. HEALTHY AND YUMMY.

Emily Bruno

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.

Lauren Nagel

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!

Lauren Grant

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 for all the tips! My chicken turned out PERFECT! I will definitely make it again.


This chicken looks so moist and delicious. A great family meal!


This chicken is cooked to perfection! It looks so flavorful and perfect for a week night meal!