Roast Chicken and Vegetables
A comforting one-pan dish featuring tender roast chicken and vibrant, flavorful vegetables, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Total Time: 100 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None
Ingredients
- 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)
- 1 whole chicken (3 lbs)
- 4 cloves garlic (smashed)
- 1 large lemon
- 2 tbsp olive oil
- 1/4 cup butter (divided)
- 9 sprigs thyme (divided)
- 2 sprigs rosemary (divided)
- 2 tsp sea salt
- 1 tsp pepper
- 2 tsp sage leaves (chopped fine)
Instructions
- Preheat your oven to 425°F (220°C).
- In a roasting pan, lay out the quartered carrots, potatoes, celery, and beets.
- Drizzle olive oil over the vegetables, add lemon zest, thyme, rosemary, salt, and pepper; toss to coat.
- Pat the whole chicken dry with paper towels.
- Quarter the lemon and place half into the chicken cavity with garlic and herbs.
- Cut half the butter into squares and slide under the chicken skin, rub with remaining butter, season, and sprinkle sage.
- Place the chicken on top of the vegetables and roast in the oven for 20-25 minutes.
- Melt remaining butter in a saucepan, add salt and garlic, simmer on low for 10 minutes.
- Remove the chicken, decrease oven temperature to 400°F (200°C), and baste with garlic butter.
- Cook for another 60 minutes, basting until internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10-15 minutes before carving.
Notes
Feel free to swap in your favorite seasonal vegetables or use mixed frozen options. If you’re allergic to any herbs, replace them with oregano or parsley.