Roast Chicken with Vegetables
Roasting a chicken is easier than you think! This roast chicken with vegetables recipe yields a moist, golden bird with savory vegetables that will all be ready to eat at the same time!
Hello, beautiful! Yes, roasting a chicken can be sort of scary, I admit this. I promise this Roast Chicken with Vegetables is very feasible for you and fool-proof.
We are eating the best roast chicken with vegetables on this beautiful Thursday because it’s the ultimate Thursday meal. Because I said so. Comforting and hearty and fantastic.
This Roast Chicken with Vegetables is such a a simple dinner recipe that will please the entire family, much like my Crock Pot Creamy Ranch Chicken and Potatoes. It feeds a family of four or two very large eaters. If you have someone eats for four then it feeds one (not that I would ever eat for four).
You can use tongs to pull out the gross stuff inside if you prefer. I don’t mind raw meat at all but I have an aversity to pulling out the giblets in a Stuffed Turkey or chicken. It seriously grosses me out. Tongs help a lot! Some people actually save and eat the insides. I can’t deal with the thought of this yet. I’m way too immature.
Another tip I have for you is to dry the entire thing with paper towels VERY thoroughly after you take the giblets out. This helps the skin get nice and crispy!
I do have one more tip: when you salt and pepper the chicken, just throw it on a clean counter or a cutting board, then coat it with the salt and pepper inside and out. Lots of salt and pepper. Don’t skimp on the salt and pepper! Can’t even get enough!
This Roast Chicken with Vegetables is super simple and tastes great. And most of the time I’m totally just whatever when it comes to chicken. I can take it or leave it.
Give me beef all day long. Unless it’s chicken that is smothered in gravy (Crock Pot Chicken and Dumplings) or hidden in a pasta dish (Crock Pot Chicken Alfredo) with loads of sauce covering it all. Now who is going to try their hand at roasting a chicken this week? You can do this!
- 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
- Preheat your oven to 425 degrees F.
- Peel the carrots and cut them crosswise into 1½-inch-long pieces (if not using baby carrots)
- Cut onion into 8 chunks
- 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.
- Remove the giblets from the chicken and discard.
- Hold the chicken under cold running water and rinse it thoroughly inside and out.
- Pat the outside of the chicken dry with paper towels.
- Sprinkle the remaining salt and pepper over the outside of the chicken, rubbing it all over the skin.
- 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.
- 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.
- Return the pan to the oven and set the timer for 30 more minutes.
- 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.
- The meat thermometer should show a temperature of 170 degrees F to 180 degrees F.
- Carve the chicken.
- Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables.