Easy Whole Roasted Chicken and Vegetables Recipe

This recipe makes a delicious and juicy chicken with golden brown crispy skin. It comes together in one pot with roasted veggies for a side dish and is so simple to make. Follow these easy steps the perfect roast chicken! 

I still remember the first time I roasted a whole chicken and thought, “Well, you’ve done it. You’re officially an adult.” Unfortunately, along with being an adult comes kitchen clean-up. But at least you only have one pot to scrub with this recipe! As the chicken roasts, the juices will fall down onto the potatoes, onions, and carrots and make the most delicious vegetables to pair with the chicken. So not only are you saving energy by only having to wash one dish, but you are also creating the most delicious chicken and vegetable recipe!  

One Pot Meal

My kind of meal is one where you can throw everything in one pot and stick it in the oven. Then I’m free to rush around the house chasing a toddler, folding laundry (and refolding it after said toddler decides to help), all while dodging the squished raisins and dog hair that have somehow accumulated on the floor since I swept last night. Seriously? The dog isn’t even in the house!

Anyway, back to dinner.

I cook everything in my Dutch oven.  From soup to bread, even roast, this baby does it all.  Knock on wood, I’ve yet to make something that we didn’t love, it always makes the best family dinners! It just cooks everything so evenly! But, if you do not have a Dutch oven this can also be easily done in a roasting pan or baking dish. (Although I highly recommend investing in a Dutch oven for your kitchen! Trust me, you will thank me later!)  

This meal could not be any more simple and is really delicious!  Plus we raised this beautiful bird in our own backyard!

Perfect for the holidays

This recipe is easy enough for a weeknight dinner, but this juicy roast chicken is also the perfect recipe for the holiday season. Whether it is for a cozy family dinner, Thanksgiving, or Christmas day, this recipe is perfect! There’s just something about your meal roasting in the oven that feels so special. This recipe is so easy to do, but will give the illusion that you have been cooking over a hot stove for hours! Serve it on the table with pretty decor, and you are set for a meal your family will love! Another recipe that is one of my favorite side dishes for a fall theme is this Autumn Rice with Pumpkin, Bacon, and Cranberries. It would pair beautifully with this chicken recipe and has delicious festive flavors. And it’s not a special occasion without dessert! Nothing says fall or winter is here like this Persimmon Bars with Citrus Glaze recipe! 

Ingredients for this easy roast chicken 

• Whole chicken (innards removed, washed, and dried)- if you are using a whole chicken from the grocery store, be sure to check the chicken cavity for the gizzards and remove them. 
• 4 potatoes, quartered – you can use your favorite type of potato such as red potatoes or Yukon gold potatoes. 
• 2 onions, quartered – Either yellow or white onions will work great. 
• 6 large carrots -peeled and cut in half. I like to leave them larger so they won’t cook too quickly. 
• 1/2 stick of butter– salted or unsalted butter will work! I know this seems like a lot of butter, but trust me! It helps create beautiful crispy skin and tender and juicy meat. 
• 3 cloves garlic– minced
• 1 lemon-zest & save the juice
• 2 tbsp of fresh rosemary, finely chopped – I love to use rosemary, but you can use whichever type of fresh herbs that you prefer such as sage or thyme. 
• salt & black pepper to taste

Directions to make this oven roasted whole chicken 

1. First, chop the potatoes, carrots, and onions and toss them in the bottom of the pot or Dutch oven.
2. Place the chicken on top of this veggie bed. 
3. In a small bowl mix butter, rosemary, garlic, lemon zest, salt, and pepper. Then take the mixture and spread it all over the outside of the chicken.
4. Leave the lid off and roast at 475° for about 15 minutes. The high temperature helps create a yummy, crispy skin.  Then bump it down to 350° for approximately 20 minutes per pound or until the internal temperature reaches 165° degrees Fahrenheit. A great way to check this is by inserting a meat thermometer into the thickest part of the thigh. The cooking time can vary for different ovens, so this is the best way to know if it is cooked correctly. 
5. When it has reached the correct temperature, remove the bird from the oven and let the chicken rest for about 10 minutes to trap in all of those juices. (Don’t rush this step, this part is important!) 

How to store

You can either keep the meat on the whole bird and store it in the fridge or take the meat off and shred it so it is ready to go the next day. Just store the leftover roast chicken in an airtight container in the fridge and it will last for 3-4 days. 

How to use leftover chicken

If you have leftover chicken (hallelujah!), you can use it for a variety of different dishes! This chicken will usually give my family several meals. I just love recipes that I can cook one time and then use for multiple different meals for my family! Use the leftover meat for chicken pie, chicken salad, chicken soup, chicken gumbo…. you name it! I like to just remove the excess meat from the bones and then shred it for our next meal. And don’t forget to save the bones and make chicken stock out of it! Homemade chicken stock makes the best soup ever, and plus it helps save some money on your grocery bill. 

Come Join Me in the Kitchen Over On YouTube!

Are you picking up the Forest Gump vibes I’m putting down?

I knew you were my kind of people.

Aannyywhoo….

This roasted chicken recipe is great for upcoming Thanksgiving or Christmas dinner, or just a quickie for a rushed weeknight dinner.  I have the printable recipe card available below!

 Hope you enjoy!!