Roast Chicken with Vegetables

Elevate your dinner table with this classic Roast Chicken with Vegetables recipe, a one-pan wonder that’s as comforting as it is flavorful. A tender, juicy 4-pound whole chicken is seasoned to perfection with a fragrant blend of dried thyme, rosemary, and paprika, then roasted alongside caramelized carrots, red potatoes, and onions. The secret to its golden skin and rich flavor lies in buttery rubs under the chicken skin and a bright splash of fresh lemon juice mid-bake. Loaded with wholesome ingredients, this dish is not only easy to prepare but also offers the perfect balance of savory and zesty notes. Ideal for weeknight dinners or special gatherings, this crowd-pleaser takes just 20 minutes to prep before roasting to crispy-skinned perfection in the oven. Garnished with fresh parsley, this beautiful one-dish meal is ready to shine on your table, delivering hearty flavors and minimal cleanup. Perfect for a full family dinner or entertaining loved ones!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds Whole chicken
• 4 medium Carrots
• 6 medium Red potatoes
• 1 large Yellow onion
• 4 cloves Garlic
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 teaspoon Paprika
• 1 large Lemon
• 2 tablespoons Fresh parsley
• 3 tablespoons Unsalted butter

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.

Step 3

Cut the lemon in half and place one half inside the cavity of the chicken. Reserve the other half for later.

Step 4

In a small bowl, mix together 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika.

Step 5

Rub half of the spice mixture all over the chicken, ensuring it’s evenly covered. Spread 2 tablespoons of softened butter under the skin of the chicken breasts for added flavor and moisture.

Step 6

Roughly chop the carrots, red potatoes, and onion into even-sized pieces. Mince the garlic cloves.

Step 7

In a large bowl, toss the vegetables with 3 tablespoons of olive oil, the minced garlic, and the remaining spice mixture.

Step 8

Spread the vegetables evenly in a large roasting pan or baking dish.

Step 9

Place the chicken on top of the vegetables, breast side up, and tie the legs together with kitchen twine if desired. Dot the chicken with the remaining 1 tablespoon of butter for extra crispiness.

Step 10

Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes (about 20 minutes per pound), or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.

Step 11

Halfway through the cooking time, squeeze the juice of the reserved lemon half over the chicken and vegetables for added brightness.

Step 12

Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.

Step 13

Garnish with fresh parsley before serving. Serve the chicken alongside the roasted vegetables for a complete meal.

Nutrition Facts

Serving size	3458 grams (3458.0g)

Amount per serving	% Daily Value*
Calories	1940

Total Fat 95.80g	123%
Saturated Fat 32.70g	164%
Polyunsaturated Fat 4.30g
Cholesterol 229mg	76%
Sodium 5131mg	223%
Total Carbohydrate 236.00g	86%
Dietary Fiber 34.90g	125%
Total Sugars 34.50g
Protein 62.40g	125%

Vitamin D 0IU	0%
Calcium 364mg	28%
Iron 14mg	78%
Potassium 6128mg	130%

*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: 41.9%

Protein: 12.1%

Carbs: 45.9%