Roast Chicken with Vegetables
Prep time
Cook time
Total time
Roasting a chicken is easier than you think! This roast chicken recipe yields a moist, golden bird with savory vegetables that will all be ready to eat at the same time!
Recipe type: Dinner
Cuisine: American
Serves: 4
  • 8 whole carrots (or use baby carrots)
  • 1 teaspoon pepper
  • 1 large yellow onion
  • 1 tablespoon dried rosemary (or use fresh sprigs)
  • 8-10 small white or red potatoes
  • 1 whole chicken, 3-4 pounds
  • 3 teaspoons sea salt
  1. Preheat your oven to 425 degrees F.
  2. Peel the carrots and cut them crosswise into 1½-inch-long pieces (if not using baby carrots)
  3. Cut onion into 8 chunks
  4. Place carrots, onion, and whole potatoes on the bottom of a 9-by-13-inch baking pan or roasting pan. Sprinkle half of the salt and pepper over the veggies, and sprinkle rosemary on top.
  5. Remove the giblets from the chicken and discard.
  6. Hold the chicken under cold running water and rinse it thoroughly inside and out.
  7. Pat the outside of the chicken dry with paper towels.
  8. Sprinkle the remaining salt and pepper over the outside of the chicken, rubbing it all over the skin.
  9. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer if you have one into the breast. Make sure it's not touching the bones so you get an accurate temperature reading.
  10. Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken.
  11. Return the pan to the oven and set the timer for 30 more minutes.
  12. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out of chicken are clear, it is done. If they are pink, put in oven for another ten to 15 minutes.
  13. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F.
  14. Carve the chicken.
  15. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables.
  16. Enjoy!
Recipe by Wishes and Dishes at