Roasted Chicken and Vegetables
This Roasted Chicken and Vegetables recipe is made with a buttery lemon garlic whole chicken and savory vegetables. Eat this oven roasted whole chicken and potatoes for dinner one night, then reuse the meat for delicious leftover meals later on!
Roasted Chicken and Vegetables
You can use the rest of this herb roasted chicken to make meals for several days afterward! Repurpose the meat for sandwiches, stir fry, salads, or soup. Then, use the carcass for bone broth to freeze and save for later.
Plus, this convenient roast chicken and vegetables meal is made entirely in one pan! Other one one pan meals that make great leftovers are my Sheet Pan Pesto Chicken and Vegetables and Sheet Pan Stuffed Chicken with Root Veggies.
Why You’ll Love Baked Chicken and Vegetables
- Simple – Roasting a whole chicken only seems hard! This recipe is so easy but tastes like you spent ages in the kitchen.
- Delicious – Buttery, garlicky, savory, and guaranteed to include your favorite cut, this oven roasted whole chicken and potatoes recipe is going to be a new favorite.
- Efficient – Cook once but eat many times when you make this baked chicken and vegetables.
How to Make An Oven Roasted Whole Chicken and Potatoes
Start with the Vegetables
Try to cut all the vegetables to the same size — this helps them cook evenly. Preheat the oven to 425F and lay the vegetables out on a roasting pan and drizzle with olive oil.
Add the zest of 1/2 a lemon, 6 sprigs of thyme, and 1 spring of rosemary, then season with salt and pepper. Toss to coat.
Prepare the Chicken
Place the chicken on top of the vegetables and pat dry with a paper towel (both in the cavity and on the skin).
Cut the lemon in quarters, then place half of the lemon in the chicken cavity along with the last of the rosemary, garlic cloves, and thyme. Cut half the butter into small squares and place under the skin, along with some salt and pepper.
Rub the remaining butter over the skin, along with two sage leaves (cut small), the leaves from one sprig of thyme, salt, and pepper.
TBK’s Pro Tip: When you pat the bird dry with a paper towel and rub a fat (butter) over the skin, you’re guarateed crispy and beautifully browned skin.
Roast Chicken and Vegetables
You’ll want to crisp the skin first, so roast the chicken at 425 for 20 minutes.
Meanwhile, melt the butter in a saucepan and add the salt and garlic. Simmer on low for 10 minutes, then turn off the burner and remove from heat.
Take out the chicken, turn down the heat to 400, and baste with the butter.
Cook the chicken for another 60 minutes, basting once or twice, or until the chicken’s internal temperature reaches 165F.
Remove the fully roasted chicken and vegetables from the oven and let the bird rest for 10-15 minutes before slicing. This allows the juices to evenly distribute and keeps your roast chicken and vegetables moist.
Frequently Asked Questions About Herb Roasted Chicken
Are the baking directions the same for all chickens?
Chickens don’t vary as much in size as turkeys do. However, a good rule of thumb is 20 minutes of roasting time for every pound your bird weighs. This ensures your baked chicken and vegetables are cooked completely but still juicy and tender.
Don’t forget — before you cut into the chicken, let it rest on the counter for 10-15 minutes.
Should I cover chicken while roasting?
I suggest roasting your chicken uncovered to allow the skin to get nice and crispy. If the herb roasted chicken starts to get too dark before it reaches 165F internally, you can tent a piece of foil over the top to protect the skin from burning.
How do I keep my chicken from drying out in the oven?
If you struggle with overcooking your chicken, try turning the heat down and cooking it for longer. Low and slow is a great technique for moist, juicy chicken in the oven. The butter and lemon in this recipe also help keep your chicken moist.
More Chicken Recipes
The nutritional information below is for 4oz of the chicken breast and 1/4 of the vegetables.
Roast Chicken Dinner
- 2 carrots quartered
- 4 potatoes quartered
- 2 celery stalks cut into 1/2 inch chunks
- 2 beets quartered
- 2 small onions cut into thick chunks
- 2 tbsps olive oil
- 1 large lemon
- 9 sprigs thyme
- 2 sprigs rosemary
- 2 tsp sea salt
- 1 tsp pepper
- 1 whole chicken 3lbs
- 4 cloves garlic smashed
- 1/4 cup butter
- 2 tsp sage leaves chopped fined
- 1/4 cup butter
- 1 tsp salt
- 3 cloves garlic smashed and peeled
- Preheat oven to 425
- In a roasting pan, lay out the carrots, potatoes, celery and, beets. Do your best to cut all the vegetables in a similar size.
- Drizzle olive oil over the vegetables and add the zest of 1/2 a lemon, 6 sprigs of thyme, 1 spring of rosemary, season with salt and pepper. Toss to coat.
- Place the chicken on top of the vegetables and pat dry with a paper towel (both in the cavity and on the skin).
- Cut the lemon in quarters, place half of the lemon in the chicken cavity along with the last of the rosemary, garlic cloves, and thyme.
- Cut half the butter into small squares and place under the skin, along with some salt and pepper.
- Rub the remaining butter over the skin, along with two sage leaves (cut small), the leaves from one sprig of thyme, salt, and pepper.
- Roast in the oven for 20-25 minutes, or until skin browns.
- While the chicken roasts, melt the butter in a saucepan and add the salt and garlic. Let it simmer on low for 10 minutes, then turn off the burner and remove from heat.
- Take out the chicken, turn down the heat to 400 and baste with the butter.
- Cook the chicken for 60 minutes, basting once or twice, or until the chicken's internal temperature reaches 165F.
- Remove the chicken from the oven and let rest for 10-15 minutes.
- The vegetables will be soft from all that butter, the chicken juices, etc so pour the juices into a saucepan.
- Place the vegetables back in the oven and roast until crispy.
- I boiled down the juices and topped with some more garlic and a little white wine as a sauce to pour over the chicken.