There’s something truly special about a roast chicken that fills the kitchen with irresistible aromas and gathers everyone around the table. This recipe is all about golden-brown, crispy skin and vegetables roasted to tender perfection.
I remember the first time I made this roast chicken with vegetables—it felt like a warm hug after a long day. The herb and garlic butter rub makes every bite melt in your mouth, while the fresh rosemary and thyme add a rustic charm that’s hard to resist.
Why You’ll Love It:
– Crispy, golden-brown chicken skin with juicy, tender meat inside
– Caramelized carrots, baby potatoes, and onions cooked to perfection
– Fragrant herb and garlic butter elevates every bite
– Easy oven roasting method with minimal hands-on time
– Beautiful rustic presentation perfect for family dinners or special occasions
Simple, hearty, and satisfying—perfect for any weeknight or weekend feast.
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Roast Chicken with Vegetables
- Total Time: 1 hour 40 minutes
- Yield: 4-6
Description
A whole chicken oven-roasted with a fragrant herb and garlic butter rub, accompanied by tender, caramelized carrots, baby potatoes, and onions.
Ingredients
Whole chicken (3-4 pounds)
Carrots (peeled, cut into 2-inch pieces)
Baby potatoes (halved)
Yellow onions (quartered)
Fresh rosemary sprigs
Fresh thyme sprigs
Garlic cloves (minced)
Unsalted butter (softened)
Olive oil
Salt
Black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine softened unsalted butter, minced garlic, salt, and black pepper to create the herb and garlic butter rub.
Pat the whole chicken dry with paper towels. Gently loosen the skin over the breasts and thighs and spread the herb butter evenly beneath the skin and over the surface of the chicken.
Place the chicken in a large roasting pan or oven-safe dish.
In a separate bowl, toss carrots, baby potatoes, and yellow onions with olive oil, salt, and black pepper until evenly coated.
Arrange the vegetables evenly around the chicken in the roasting pan.
Nestle fresh rosemary and thyme sprigs among the vegetables and on top of the chicken for added aroma.
Roast in the preheated oven for 1 hour 20 minutes, or until the chicken skin is crispy and golden brown and the vegetables are tender and caramelized. An internal temperature of 165°F (74°C) in the thickest part of the thigh confirms doneness.
Remove from oven and let the chicken rest for 10 minutes before carving.
Transfer the whole roasted chicken to a large white oval platter and arrange the roasted vegetables evenly around it for serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
Q: How long can I store leftovers?
A: Store any leftover chicken and vegetables in an airtight container in the fridge for up to 3 days.
Q: Can I prepare this recipe ahead of time?
A: Yes! You can prep the herb butter and chop vegetables a day ahead to save time on cooking day.
Don’t forget to save or print this recipe—you’re going to want it on hand for cozy dinners and happy gatherings.