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 servings

Calories 878kcal

Author Karrie | Tasty Ever After

Ingredients

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
½ teaspoon paprika
salt and pepper , to taste
olive oil , to drizzle on top

US Customary - Metric

Instructions

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.

Notes

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

Nutrition