Roast chicken is one of my favorite dinners because it’s no fuss, and everything cooks in one pan. It’s a great, balanced meal and it’s SUPER easy. If you can turn on your oven and walk away, you can make awesome chicken!
Whole Roast Chicken with Vegetables
1 whole roasting/frying chicken, about 5 pounds
Fresh thyme, rosemary, or sage, if you have them
Salt & pepper
1-2 pounds of any root vegetables you like (carrots, beets, potatoes, butternut squash, parsnips, rutabaga…go nuts)
Olive oil for drizzling
- Preheat your oven to 425 and get out a roasting pan. If you don’t have one, a 9×12″ pan will do.
- Remove the giblets or the neck from the inside of your chicken and throw those away, unless you really want them for some reason. Salt and pepper the inside of your chicken. Cut the lemon and onion into quarters and stuff as many of them in side the chicken as will fit. If you have fresh herbs, stuff them up, too. Any lemon or onion pieces that don’t fit can be tossed in the roasting pan to flavor the veggies.
- Cut your veggies into large chunks. You want them about the size of baby carrots. Small potatoes or beets can be cut into big bite-sized chunks–you get the idea, right? You want all your veggies to be about the same size. Place all the vegetables in the roasting pan, if there’s room for them to fit nicely without sitting on top of each other. If you’re making a lot, you may want to move some of them to a sheet pan and roast them on the rack below the chicken.
- Drizzle 2-3 T of olive oil over the chicken and all the vegetables. Smear lightly on the chicken to cover the top, and toss the veggies to spread the oil around a bit. Sprinkle salt and pepper over everything.
- Roast for 90 minutes, or until chicken reaches 165°/juices between the breast and leg run clear.
YOUR HOUSE WILL SMELL AMAZING AND YOUR KIDS WILL EAT THIS. YOU’RE WELCOME. 😉
I hope your family enjoys it as much as mine does. Happy eating!