For extra flavor, tuck a few sprigs of fresh herbs (such as rosemary, thyme, or sage) under the chicken skin before roasting. If the vegetables start to brown too quickly, you can tent the roasting pan with aluminum foil for the last portion of cooking. The resting period is crucial for a juicy chicken. Don't skip it! Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature. Insert the thermometer into the thickest part of the thigh, avoiding the bone. Leftovers can be stored in the refrigerator for up to 3 days.
Roasted Vegetable Chicken
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PREP TIME15 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 25 mins
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SERVING8 People
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VIEWS262
Embrace the rustic charm of simple ingredients transformed into a comforting symphony of flavors. A succulent roasted chicken nestled amongst a medley of vibrant, perfectly caramelized vegetables – the ultimate one-pan wonder for a cozy night in.
Ingridients
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Nutrition
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Carbohydrate40 g
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Cholesterol97 mg
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Fiber6 g
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Protein35 g
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Saturated Fat5 g
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Sodium148 mg
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Sugar7 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02 Step
Recipe View 5 mins Pat the chicken dry with paper towels. Season generously inside and out with kosher salt and freshly cracked black pepper. (5 minutes)
03 Step
Recipe View 10 mins In a large roasting pan, toss the onions, potatoes, carrots, and celery with olive oil, salt, pepper, rosemary, and thyme. Spread the vegetables in an even layer. (10 minutes)
04 Step
Recipe View 2 mins Place the chicken on top of the vegetables in the roasting pan. Pour the chicken broth (or water) into the bottom of the pan. (2 minutes)
05 Step
Recipe View 3 mins Cover the roasting pan tightly with aluminum foil. (1 minute)
06 Step
Recipe View 1 hrs 30 mins Roast in the preheated oven for 1 hour and 30 minutes. (90 minutes)
07 Step
Recipe View 30 mins Remove the aluminum foil and continue roasting for another 30-45 minutes, or until the chicken is golden brown and the internal temperature reaches 165 degrees F (74 degrees C) when inserted into the thickest part of the thigh. Baste the chicken with pan juices every 15 minutes during this final roasting period. (45 minutes)
08 Step
Recipe View 2 mins Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)
09 Step
Recipe View 10 mins Carve the chicken and serve with the roasted vegetables and pan juices.
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Justine Stehr
Jun 24, 2025I've made this recipe several times now, and it's always a hit. The rosemary adds a lovely touch.
Serenity Lehner
Jun 9, 2025Next time, I'll try adding some parsnips to the mix of vegetables.
Obie Fay
Dec 31, 2024This recipe is a game-changer! The chicken was so moist and the vegetables were perfectly caramelized.
Meda Mosciski
Jul 8, 2024My family loved this! It's so easy to make and the cleanup is minimal.
Elmer Klein
Jul 2, 2024The tips about not overcrowding the pan and using a thermometer were really helpful.
Idell Dibbert
Jun 30, 2024I used sweet potatoes instead of Yukon Golds, and it was delicious!
Marty Emmerich
Dec 23, 2023The gravy made from the pan drippings was the perfect finishing touch.
Malcolm Sporer
Aug 2, 2023I found that 1 hour and 45 minutes with the foil on and 30 minutes with it off was perfect in my oven.