This Roasted Chicken with Vegetables is one of those classic, go-to dinners that delivers every single time. You get crispy, golden skin, juicy, tender meat, and perfectly roasted vegetables all in one pan. It’s simple enough for a weeknight but impressive enough for guests, and the herb butter takes it to another level with rich flavor in every bite.
Why You Will Love This Roasted Chicken and Vegetables Recipe
- One pan chicken dinner – The whole chicken and vegetables roast together in one pan for easy cleanup, and maximum flavor.
- Crispy skin, juicy chicken – The high-heat start gives you that golden, crispy exterior on the chicken, while keeping the inside tender.
- Classic comfort food – A traditional roasted whole chicken that never goes out of style.
- Perfect for meal prep – Use leftovers for sandwiches, salads, soups, chicken salad, or wraps.
- Loaded with flavor – Herb butter, garlic, lemon, rosemary, and thyme create a rich, savory profile.
- Family-friendly dinner – This roasted chicken and vegetables is a high-protein meal in one dish.
Ingredient Substitutions
- Whole chicken: Can substitute with bone-in chicken thighs or drumsticks (adjust cook time).
- Butter: Swap with olive oil for a lighter option.
- Fresh herbs: Use 1/2 teaspoon dried rosemary and thyme per sprig, if needed.
- Chicken stock: Can substitute with vegetable stock or water with a pinch of salt.
- Vegetables: Add parsnips and/or Brussels sprouts.
How to Prepare a Roasted Chicken with Vegetables
- Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
- In a bowl, combine the softened butter with the salt, black pepper, paprika, and garlic powder.
- Finely chop the leaves from one sprig of rosemary and one sprig of thyme and mix into the butter.
- Pat the chicken dry inside and out with paper towels.
- Season the cavity with a pinch of salt and pepper.
- Stuff the cavity with the lemon half, garlic bulb, remaining rosemary sprig, and thyme sprig.
- Gently loosen the skin over the breast and spread some of the herb butter underneath the skin.
- Rub the remaining herb butter all over the outside of the chicken.
- Add the onion, carrots, celery, and baby red potatoes to the bottom of a large cast iron skillet or roasting pan.
- Drizzle the vegetables with olive oil and season lightly with salt and pepper.
- Pour the chicken stock into the pan.
- Place the chicken on top of the vegetables.
- Roast at 450°F (232°C) for 30 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 to 1½ hours, basting with the pan juices a few times during cooking.
- Cook until the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
- Remove from the oven and let rest for at least 15 minutes before carving to allow the juices to redistribute.
How to Serve and Store
- Serve: Slice the chicken and serve with the roasted vegetables and pan juices spooned over the top.
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 300°F (150°C), or microwave in short intervals.
- Freeze: Shred chicken and freeze for up to 3 months.
Use butter under the skin, baste during cooking, and don’t overcook. Pull at 165°F (74°C).
No, you can use bone-in pieces like breasts, thighs or drumsticks, but reduce cooking time.
The initial high heat helps crisp the skin and lock in juices.
No, roasting uncovered helps achieve crispy skin.
No, you don’t have to tent it. Letting the chicken rest uncovered helps keep the skin crispy. Tenting with foil can trap steam and soften the skin.
More Whole Chicken Recipes to Love
This Roasted Chicken with Vegetables is a true staple—simple, flavorful, and perfect for any night of the week. Once you make it this way, it’s going to be one of those recipes you come back to again and again.
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Roasted Chicken and Vegetables
- Total Time: 1 hour, 30 minutes
- Yield: 4–6 servings 1x
Description
Roasted Chicken with Vegetables is an easy one pan dinner with crispy skin, juicy chicken, baby potatoes, and classic herb flavor.
Ingredients
- 1 (4–5 pound) whole roasting chicken, giblets removed
- 1 teaspoon olive oil
- 1 large onion, quartered
- 4 carrots, peeled and cut into large pieces
- 2 celery stalks, cut into large pieces
- 1 pound baby red potatoes
- 1 whole garlic bulb, top cut off
- 2 sprigs fresh rosemary, divided
- 2 sprigs fresh thyme, divided
- 1 lemon, halved
- 1 stick (1/2 cup) butter, softened
- 3/4 cup chicken stock
Seasoning Blend:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
Instructions
- Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
- In a bowl, combine the softened butter with the salt, black pepper, paprika, and garlic powder.
- Finely chop the leaves from one sprig of rosemary and one sprig of thyme and mix into the butter.
- Pat the chicken dry inside and out with paper towels.
- Season the cavity with a pinch of salt and pepper.
- Stuff the cavity with the lemon half, garlic bulb, remaining rosemary sprig, and thyme sprig.
- Gently loosen the skin over the breast and spread some of the herb butter underneath the skin.
- Rub the remaining herb butter all over the outside of the chicken.
- Add the onion, carrots, celery, and baby red potatoes to the bottom of a large cast iron skillet or roasting pan.
- Drizzle the vegetables with olive oil and season lightly with salt and pepper.
- Pour the chicken stock into the pan.
- Place the chicken on top of the vegetables.
- Roast at 450°F (232°C) for 30 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 to 1½ hours, basting with the pan juices a few times during cooking.
- Cook until the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
- Remove from the oven and let rest for at least 15 minutes before carving to allow the juices to redistribute.
- ENJOY!
Notes
- Letting the chicken rest is key for juicy meat. Don’t skip this.
- Drying the skin thoroughly helps it crisp up in the oven.
- Basting adds flavor.
- Use a meat thermometer for best results.
- Place the chicken breast-side up for even cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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