Easy Roast Chicken and Vegetables

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.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 878kcal
Author Karrie | Tasty Ever After


  • 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.


  • 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


Calories: 878kcal | Carbohydrates: 40g | Protein: 65g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 244mg | Sodium: 388mg | Potassium: 1613mg | Fiber: 8g | Sugar: 12g | Vitamin A: 25100IU | Vitamin C: 30.6mg | Calcium: 139mg | Iron: 6.3mg