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.
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