Ingredients:

• 1 whole roasting chicken (about 5–6 lb / 2.25–2.75 kg)
• 1 cup baby carrots
• 1 large yellow onion, peeled and quartered
• ½ lb (225 g) brussels sprouts
• 3 stalks celery, cut into 2-inch pieces
• 3 garlic cloves
• Fresh rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)

Instructions for Roasted Chicken with vegetables:

1. Preheat Oven: Preheat the oven to 425 °F (220 °C).
2. Temper Chicken: Remove the chicken from the fridge and let it sit at room temperature while you prepare the vegetables.
3. Pat Dry: Pat the chicken dry with paper towels, inside and out.
4. Prepare Vegetables: In a large roasting dish, arrange baby carrots, onion, fresh rosemary, celery, and garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat.

5.Butter Chicken: Place the chicken breast-side up on top of the prepared vegetables in the roasting dish. Drizzle the outside of the chicken with olive oil, season liberally with salt and pepper. Gently loosen the skin over the breast and spread softened butter underneath and on top.

6.Roast: Roast in the oven for 60–90 minutes (depending on size) until the internal temperature reaches 165 °F (75 °C) at the thickest part of the thigh, or the juices run clear.

Rest: Remove the chicken from the oven and let it rest for 15–20 minutes before carving to retain the juices.

Serve: Carve the chicken and serve with the roasted vegetables.

Frequently Asked Questions 

Q: Can I use frozen vegetables?
A: Fresh vegetables are best, but thawed and patted-dry frozen vegetables can also be used.

Q: Can I use boneless chicken?
A: Yes, but cooking time will be shorter—about 45–60 minutes depending on size.

Q: Can I add other herbs?
A: Thyme or sage pair beautifully with roasted chicken.

Easy Tips for Perfect Roasted Chicken and Vegetables

• Dry the chicken first – Pat the chicken dry with paper towels so the skin roasts instead of steaming.
• Season generously – Use salt, pepper, garlic, paprika, rosemary, thyme, or lemon zest. Season under the skin too for more flavor.
• Use similar-size vegetables – Cut potatoes, carrots, onions, and squash into even pieces so everything cooks evenly.
• Don’t overcrowd the pan – Spread everything out in one layer so it roasts, not steams.
• Add oil, not water – Toss vegetables with olive oil so they caramelize nicely.
• High heat works best – Roast at 400–425°F (205–220°C) for golden skin and tender veggies.
• Rest before serving – Let the chicken rest 5–10 minutes so the juices stay inside.
• Finish with fresh flavor – Add a squeeze of lemon or sprinkle fresh herbs just before serving for a fresh taste.

How to Store Roasted Chicken

• Let the chicken cool slightly — do not leave it out longer than 2 hours.
• Place in an airtight container or wrap tightly with foil or plastic wrap.
• Store in the refrigerator for 3–4 days.
• For longer storage, freeze in a freezer-safe bag or container for up to 3 months.
• Label with the date before storing.
• Reheat until the chicken is steaming hot before eating.

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Roasted Chicken with vegetables

Juicy roasted chicken with tender, flavorful vegetables—an easy, delicious, and satisfying meal for family or friends.

Course Main Course

Cuisine American

Keyword Chicken and vegetable dinner, Easy roasted chicken recipe, Healthy roasted chicken dinner, Juicy roasted chicken with veggies, Oven roasted chicken, Roast chicken recipe, Roasted chicken with vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 5 people

Author Eva Riazati

Ingredients

• 1 whole roasting chicken about 5–6 lb / 2.25–2.75 kg
• 1 cup baby carrots
• 1 large yellow onion peeled and quartered
• ½ lb 225 g brussels sprouts
• 3 stalks celery cut into 2-inch pieces
• 3 garlic cloves
• Fresh rosemary
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste

Instructions

• Preheat Oven: Heat to 425 °F (220 °C).
• Prepare Chicken: Let chicken sit at room temperature; pat dry inside and out.
• Prepare Vegetables: Toss carrots, onion, celery, garlic, and rosemary with olive oil, salt, and pepper in a roasting dish.
• Butter & Season: Place chicken breast-side up on vegetables. Rub outside with olive oil, season generously, and spread softened butter under and over the skin.
• Roast: Cook 60–90 minutes, until internal temperature reaches 165 °F (75 °C) or juices run clear.
• Rest & Serve: Let chicken rest 15–20 minutes before carving. Serve with roasted vegetables.

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