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A crispy roast chicken on a platter with carrots and potatoes.
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5 from 3 votes

Roast Chicken and Vegetables

Juicy whole roasted chicken with crispy skin cooked in one pan with tender, flavorful vegetables. This classic Roast Chicken and Vegetables is an exceptionally comforting meal.
Prep Time15 mins
Cook Time1 hr 30 mins
Resting Time30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 467kcal


For the Rub

  • 1 tablespoon butter softened
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper

For the Whole Roasted Chicken

  • 4 to 5 pound whole chicken
  • 1 small yellow onion quartered
  • 1 lemon quartered, divided
  • fresh herbs for garnish (like parsley or thyme), optional

For the Vegetables

  • 1 pound baby potatoes halved, (if using larger potatoes, cut into 2-inch chunks)
  • 3 medium carrots peeled and sliced into 1 ½- to 2-inch chunks
  • 1 yellow onion quartered
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon granulated garlic or garlic powder
  • salt and freshly ground black pepper to taste


Prep the Chicken

  • Combine the butter, olive oil, and seasonings for the rub in a small bowl and set aside.
  • Remove the chicken from the packaging and remove and discard giblets, if needed. Drain any liquid from the cavity and pat the chicken dry with paper towels. Place on a large sheet of heavy duty foil (sheet should be large enough to enclose the chicken).
  • Gently lift the skin on either side of breast and smear a small amount of the rub over each breast. Spread the remainder of the rub over all sides of the chicken. Tuck the chunks of onion and 2 quarters of the lemon (refrigerate remaining lemon for later) inside the cavity. Lift up the edges of the foil and enclose the chicken. Use a second sheet of foil if necessary to be sure it is completely enclosed. Transfer to a baking sheet and refrigerate overnight, or for at least 4 to 6 hours (see Notes below).
  • When ready to cook, remove the chicken from the refrigerator and let it rest on the kitchen counter for 30 minutes to take the chill off.
  • Remove and discard the foil and place the chicken in a roasting pan or large baking dish (13- x 9-inch or slightly larger). Tuck the wings back and under the chicken and tie the legs with kitchen twine, if desired.

For the Vegetables

  • Place the potatoes, carrots, and onion in a medium mixing bowl. Drizzle the olive oil over the top and season with granulated garlic, salt and pepper. Toss with a spoon and then scatter the veggies around the chicken in the roasting pan.
  • Meanwhile preheat oven to 425 degrees F.

Roast the Chicken and Vegetables

  • Transfer the roasting pan to the center oven rack and roast for 1 ½ hours or until the internal temperature reaches a minimum of 165 degrees F or higher and the juices run clear. If the chicken seems to be browning too much, you can tent it lightly with a sheet of foil after the first hour, if needed.
  • Remove from the oven and transfer the chicken to a cutting board. Tent lightly with a sheet of foil and allow it to rest for 10 minutes before carving.

Finish the Vegetables, Carve, and Serve

  • Toss the vegetables with the pan drippings and use a slotted spoon to transfer them to a serving dish. Squeeze the juice from the remaining half of a lemon over the roasted veggies. Season with additional salt and pepper, if desired.
  • Remove and discard the aromatics from the cavity of the chicken and carve. Garnish the chicken and veggies with fresh herbs, if desired. Serve.


Total time does not include optional marinating time. If you are short on time, the roast the chicken and veggies can be roasted immediately after seasoning.
Alternate Veggies for Roast Chicken
A variety of other vegetables can be roasted with a whole chicken. Parsnips, sweet potatoes, brussels sprouts, bell peppers, and whole garlic cloves are just some of the delicious choices. Instead of baby potatoes, give fingerling potatoes a try. Shallots or pearl onions can be used in place of the yellow onion.


Calories: 467kcal | Carbohydrates: 23g | Protein: 30g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 535mg | Potassium: 800mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5699IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 3mg