Enjoy this easy one pot meal of Roast Chicken and Vegetables any night of the week! A crispy skinned whole chicken is surrounded by roasted potatoes, onions, beets, whole garlic cloves, and herbs for a comforting meal.
A delicious dinner for two or for a family
Is there anything more perfect than an easy dinner of roast chicken and vegetables? The juicy, moist meat paired with the salty, flawless crispy skin and surrounded by earthy, roasted vegetables. It’s perfection at it’s finest. Such a simple, comforting meal and can turn even the worst day into the best day when you have this for dinner. Plus, it’s a healthy, clean eating meal and totally Paleo/Keto/Whole30.
This roast chicken recipe is very versatile so feel free to use whatever vegetables and seasonings you want. The ingredients listed in the recipe are ones I always have on hand. Basically, it’s all personal preference and whatever you want. When roasting chicken, just be sure not to crowd the veggies around the bird. Giving the vegetables space (and the chicken) ensures everything will roast and not steam.
Before I roast my chicken, I always butterfly it. To butterfly a chicken, the backbone is removed with kitchen cutting shears, and the chicken is pushed down to lay flat.
Why it’s good to butterfly a chicken:
- When the whole chicken lays flat, it cooks evenly.
- I love crispy skin and think there is nothing worse in this world than flabby skin, like the chicken thigh skin that has been sitting in the pan’s juices. All of the skin gets crispy on a butterflied chicken. Yay!
- Our pup, Gracie, eats the raw diet so I can give her the backbone and she loves me for it. Gracie says “Yay again”.
Need a super easy additional side dish for the roast chicken?
After the chicken is thoroughly cooked, remove it to a cutting board, loosely cover it with a piece of foil and set aside. Turn up the oven to 400F/204C degrees. Chop up some fresh cleaned greens (kale, beet greens, chard, etc) and put the greens in the pan, next to the other vegetables, and roast for 10-15 minutes. Best greens ever!
Try this easy roast chicken and vegetable recipe for your next family dinner. Got leftovers? Check out these Curried Turkey and Potato Hand Pies and substitute it with chicken!
Easy Roast Chicken and Vegetables
- 5-6 pound whole chicken , butterflied
- 6 carrots , peeled and cut into sticks
- 2 medium sweet potatoes , cut into 1 inch chunks
- 1 large potato , cut into 1 inch chunks
- 1 large turnip , peeled and cut into 1 inch chunks
- 2 medium beets , peeled and cut into 1 inch chunks
- 1 large onion , peeled and quartered
- 8 whole garlic cloves , peeled
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- salt and pepper , to taste
- olive oil , to drizzle on top
- Preheat oven to 350F/176C degrees. Place the butterflied chicken skin side up in large roasting pan. Place the vegetables and scatter the garlic cloves around the chicken.
*Be sure to give each vegetable it’s own space, so they roast and don't steam. May want to keep the beets separate, as they will make all the other veggies red.
- Combine all the seasonings with salt and pepper in small bowl. Rub the chicken's skin with the seasoning mix, then drizzle the chicken and vegetables with olive oil.
- Roast for 2 hours or until chicken registers 165F/73C degrees in the deepest part of the thigh. If the chicken is left whole (not butterflied), roast a little longer, about 30-45 minutes.
- Remove chicken from the pan and let rest on a cutting board for 5 minutes before carving.
Recipe Notes & Tips:
- Can turn the oven up to 400F/204C degrees to brown the veggies, if needed
- Store leftover chicken and vegetables in a tightly covered container in the refrigerator for up to 2 days