Roast Chicken and Veggies

Transform your dinner routine with this comforting and flavorful Roast Chicken and Veggies recipe, perfect for weeknight meals or special gatherings. This one-pan dish marries juicy, golden-roasted chicken with a medley of tender, caramelized potatoes, carrots, and red onion, all infused with aromatic garlic, zesty lemon, and a fragrant blend of herbs like thyme and rosemary. The prep is quick and simple, with just 20 minutes needed before the oven takes over, leaving you with a beautifully browned main course paired with savory, herb-roasted vegetables. With its crispy skin, perfectly seasoned veggies, and irresistible pan juices, this classic recipe is a wholesome and fuss-free dinner that serves up to six. Whether you're meal-prepping for the week or treating your family to a hearty, homemade feast, this roast chicken recipe is bound to become a go-to favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 piece whole chicken
• 4 medium potatoes
• 4 medium carrots
• 1 large red onion
• 6 cloves garlic
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 medium lemon

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the whole chicken dry with paper towels. This helps it crisp up in the oven.

Step 3

Season the chicken inside and out with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a light sprinkle of paprika. Stuff the cavity with half a lemon and 3 garlic cloves.

Step 4

Cut the potatoes, carrots, and red onion into evenly sized chunks, approximately 1-inch in size.

Step 5

In a large mixing bowl, combine the chopped vegetables with the remaining garlic cloves (minced), 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, thyme, and rosemary. Toss to coat evenly.

Step 6

Place the seasoned vegetables in the bottom of a large roasting pan or oven-safe baking dish, spreading them out into an even layer.

Step 7

Create a well in the center of the vegetables and position the seasoned chicken breast-side up in the pan.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the top of the chicken for extra golden skin.

Step 9

Roast in the preheated oven for approximately 90 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with pan juices every 30 minutes for added flavor and moisture.

Step 10

Once cooked, remove the roast chicken and veggies from the oven and let it rest for 10 minutes to allow the juices to redistribute.

Step 11

Carve the chicken and serve alongside the roasted veggies. Optionally, garnish with fresh herbs like parsley or a squeeze of the remaining lemon for added brightness.

Nutrition Facts

Serving size	2750 grams (2750.0g)

Amount per serving	% Daily Value*
Calories	1550

Total Fat 56.00g	72%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 4.30g
Cholesterol 105mg	35%
Sodium 5111mg	222%
Total Carbohydrate 222.90g	81%
Dietary Fiber 31.70g	113%
Total Sugars 30.20g
Protein 53.30g	107%

Vitamin D 0IU	0%
Calcium 331mg	25%
Iron 14mg	75%
Potassium 5903mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 13.3%

Carbs: 55.4%