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Close up view of Roasted Chicken and Vegetables

Whole Roasted Chicken and Vegetables

A Whole Roasted Chicken with Vegetables is an easy, one-pan dinner that is perfect for company or a lazy Sunday family dinner.
Stuffed with garlic, lemons and fresh herbs, this whole chicken has a crisp skin with moist, juicy flesh.  Small potatoes, carrot chunks and onion halves roast alongside the chicken and bathe in the pan juices.  
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 783kcal
Author: Pat Nyswonger

Ingredients

  • 1 whole 5 pound chicken
  • Coarse salt and freshly ground black pepper
  • 2 lemons quartered
  • 1 large head of garlic halved crosswise
  • 1 or 2 bunches fresh thyme
  • 2 bunch fresh rosemary
  • 2 tablespoons butter melt
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 pound small Yukon Gold potatoes
  • 3 carrots peeled and cut in 2-inch chunks
  • 4 small onions peeled and halved
  • ½ to 1 cup of 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 1/2 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

  • If there are giblets inside the chicken remove and discard them or reserve them for another use.
  • Remove any pinfeathers from the chicken before roasting.
  • If the breast of the chicken is browning too quickly, cover the area with foil.
  • Chicken broth can be substituted for white wine.
  • There may be enough juices left in the roasting pan to make a gravy. To make a gravy, for every 1 cup of chicken juices, you will need 1/4 cup of water and 2 tablespoons of flour. Whisk the flour and water together to make a slurry. Whisk the slurry into the simmering juices until it is thickened. Season with salt and pepper.

Nutrition

Serving: 1 | Calories: 783kcal | Carbohydrates: 20g | Protein: 70g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 27g | Cholesterol: 274mg | Sodium: 280mg | Fiber: 3g | Sugar: 4g