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Whole roasted chicken with vegetables is the kind of dinner that never goes out of style. A crisp-skinned bird roasts on a bed of carrots, onions, and potatoes, all basting in buttery pan juices. The result? Juicy meat, golden skin, and vegetables with caramelized edges. simple enough for a weeknight, but special enough for Sunday dinner.
Here’s Why This Whole Roasted Chicken Recipe Works
Flavor from the inside out: Lemons, garlic, and fresh herbs tucked into the cavity infuse the chicken as it roasts. No marinade required.
Smart roasting method: Add the vegetables halfway through so they caramelize instead of steaming.
Butter for crisp skin: Brushing with melted butter helps the skin turn golden and makes the seasoning stick.
Built-in pan sauce: Deglaze the drippings with a splash of wine and reduce for a rich, restaurant-style finish.
If you liked this recipe, try my Bundt Pan Chicken. It’s another whole baked chicken with vegetables, cooked in a clever pan that keeps the meat juicy and the veggies perfectly roasted.
Recipe Tips
Pat it dry: Removing surface moisture with paper towels helps the skin turn golden brown.
Truss the bird: Tying the legs helps it cook evenly and keeps the aromatics tucked inside.
Tent with foil if needed: If the breast browns too quickly, cover it loosely to prevent burning.
Check with a thermometer: Aim for 160°F in the thigh; carryover heat will bring it up.
Make a quick jus: Simmer the drippings on the stove for a few minutes to turn them into a rich, glossy sauce.
Plan for leftovers: Save any leftover chicken to make my homemade chicken noodle soup. It’s the perfect way to stretch this meal into another cozy dinner.
For another hearty baked chicken dinner, try my Chicken with Freekeh Stuffing. It is roasted with a nutty, flavorful grain filling.
For the best results, use an instant-read meat thermometer and check the meat intermittently or use a leave-in meat thermometer so you don’t have to open the oven frequently. The above links are affiliate links from ThermoWorks . They make the best thermometers we have ever used and we highly recommend them.
Baked Whole Chicken with Veggies
Whole roasted chicken with vegetables is the kind of meal that feels both comforting and impressive. With crisp skin, juicy meat, and caramelized veggies all in one pan, it’s a recipe that proves simple ingredients can deliver big rewards. Make it on a weeknight when you need something cozy or save it for Sunday dinner
Don’t let the carcass go to waste, toss it into a soup pot and make a great homemade chicken broth.
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Whole Roasted Chicken and Vegetables
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Ingredients
- 5 pounds whole chicken
- Salt and pepper
- 2 lemons, quartered
- 1 whole garlic head, halved crosswise
- 1 to 2 bunches Fresh thyme
- 2 bunches fresh rosemary
- 2 tablespoons butter, melt
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 pound baby potatoes
- 3 large carrots, peeled and cut in 2-inch chunks
- 4 onions, peeled and halved (or quartered if they are large)
- ½ to 1 cup dry white wine
Instructions
- Preheat the oven to 400°
- Trim the excess fat from the chicken and pat it dry with paper towels to remove moisture. This step will help the skin get brown and crisp.
- Sprinkle salt and pepper inside the chicken and stuff the main cavity with some of the lemon quarters, the garlic halves, and most of the fresh herbs. Use the remaining lemons and herbs to stuff into the neck cavity. Close the opening with wooden picks.
- Use butchers twine to tie the legs together. Place the chicken into a large baking dish and tuck the wings beneath the body.
- Brush the surface of the chicken with melted butter, sprinkle with dried thyme, salt, pepper, and a light dusting of paprika.
Roast the Chicken:
- Roast the chicken for 40 minutes then remove from the oven.
- Toss the potatoes, carrots, and onions with olive oil and arrange them around the chicken.
- Pour ½ cup of the wine around the inside edge of the pan and sprinkle the vegetables with salt and pepper.
- Return the chicken to the oven and roast another 35-40 minutes until the juices run clear when a knife is pierced in the thickest part of the thigh or a meat thermometer reads 160°F and the vegetables are tender.
Rest, Carve and Serve:
- Remove the chicken from the oven and tent with foil and allow to rest for 15 minutes. The chicken will continue to cook from residual heat about another 10° after resting.
- Remove and discard the lemons, garlic, and herbs from the cavities of the chicken. Cut off and discard the string from the chicken legs. Lift and tip the chicken, draining the juices out of the body and into the pan.
- Transfer the chicken to a cutting board and carve the chicken, adding the pieces to a large serving platter.
- With a slotted spoon lift the vegetables from the roasting pan and arrange them around the chicken.
- Heat the juices in the roasting pan over medium heat on the stove. Add a splash of wine or water, if necessary, to loosen any stuck-on bits from the pan. Simmer for 3 minutes to reduce the juices slightly then pour the juices over the vegetables and chicken. Garnish with fresh herbs and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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