Roast chicken with vegetables is a full meal cooked in one pan. The chicken comes out golden and juicy, and the vegetables soak up the flavor from the drippings. It’s simple enough for a weeknight but satisfying enough to serve to guests. This version uses a whole chicken and a mix of root vegetables. Serves 4 to 6.
Ingredients
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1 whole chicken (about 1.5–2 kg / 3.5–4.5 lbs)
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2 tablespoons olive oil or melted butter
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1½ teaspoons salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon dried thyme or rosemary
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1 lemon, halved
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4 garlic cloves, crushed
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Fresh herbs (like rosemary or thyme, optional)
Vegetables:
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4 medium carrots, peeled and cut into large chunks
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3 potatoes, cut into wedges
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1 large onion, quartered
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1 parsnip or sweet potato, optional, peeled and chopped
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1 tablespoon olive oil
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Salt and pepper to taste
Preparing the Chicken
Preheat the oven to 200°C (400°F).
Pat the chicken dry with paper towels. Rub the skin all over with olive oil or melted butter. Mix the salt, pepper, garlic powder, and herbs, then rub that onto the skin and inside the cavity.
Place the lemon halves, garlic cloves, and any fresh herbs inside the chicken cavity.
Preparing the Vegetables
In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread them in the bottom of a roasting pan or large ovenproof dish.
Place the chicken on top of the vegetables, breast side up.
Roasting
Roast uncovered for about 1 hour 20 minutes to 1 hour 30 minutes, depending on the size of the chicken (roughly 20 minutes per 500g / 1 lb).
To check doneness: a thermometer inserted in the thickest part of the thigh should read 75°C (165°F), or the juices should run clear when pierced.
If the skin gets too dark before the chicken is done, loosely cover with foil.
Resting and Serving
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. Give the vegetables a gentle toss in the juices before serving.
Serve carved chicken with the roasted vegetables on the side. It’s a simple, warming meal that doesn’t need much else—maybe just some bread to mop up the juices.
