Roasted Whole Chicken with Vegetables
Indulge in the comforting flavors of a perfectly roasted whole chicken surrounded by caramelized vegetables. This one-pan wonder creates a mouthwatering aroma that fills your home and warms your heart. With minimal prep time, this dish is ideal for busy weeknights or special occasions. Gather your loved ones around the table to enjoy tender chicken and vibrant veggies bathed in savory juices.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 4 medium carrots, chopped
- 4 medium Yukon Gold potatoes, diced
- 2 yellow onions, quartered
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry and season generously with salt and pepper inside and out.
- In a bowl, toss carrots, potatoes, and onions with olive oil, minced garlic, thyme, and rosemary.
- Arrange the seasoned vegetables in a large roasting pan and place the chicken on top.
- Roast for about 1 hour 15 minutes until the internal temperature reaches 165°F (75°C) and vegetables are tender.
- Let the chicken rest for 10-15 minutes before carving to retain juiciness.
Nutrition
- Serving Size: 1/8 of recipe (approximately 200g)
- Calories: 335
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Feel free to swap in seasonal veggies like Brussels sprouts or sweet potatoes. Add lemon slices for a citrusy twist or experiment with different herbs such as oregano or basil.