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whole chicken roasted with roasted vegetables in a black cast iron dutch oven
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Roast Chicken with Vegetables

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.
Course Main Course
Cuisine American
Keyword roastchicken, roastedchicken
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Resting time 20 minutes
Total Time 2 hours 50 minutes
Servings 8 servings
Calories 531kcal

Equipment

Ingredients

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

Instructions

  • 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.

Notes

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

Nutrition

Serving: 1serving | Calories: 531kcal | Carbohydrates: 25g | Protein: 26g | Fat: 9g | Sodium: 233mg | Fiber: 6g