a white tray with a whole roasted chicken

Roasted Chicken with Vegetables

This delicious Juicy Roasted Chicken with Vegetables is a family-friendly recipe and a great choice for meal planning. One of the best parts of this Juicy Roasted Chicken With Vegetables Recipe, besides the amazing flavors, of course, is the convenient and practical way of making a whole meal in just one shot. All you need is a one-pan dish which makes the cleaning process a breeze. It doesn’t get better than this!

Roasted Chicken With Vegetables

Roasting a whole chicken can be a little bit intimidating for some people, but this is such a classic dish that putting one’s fears aside, it will always be a winner at any time and occasion. Now to help you not feel intimidated when cooking a whole chicken, let me share my process. There are many ways and techniques to roast the perfect chicken. Over the years, I have tried quite a few myself, but this recipe has been the winner in my household for a couple of years. I made it for Thanksgiving and Christmas last year. I even made it last night for dinner.

Roasted Chicken

 

I used vegetables such as potatoes, carrots, and especially butternut squash to accompany this juice and crispy roasted chicken, but you can use any other vegetables accordingly. Although there is only one cooking process and just one thing to worry about, there is a two in one satisfaction. The vegetables came out so tasty!

 

Roasted Vegetables

How to make a simple roasted chicken:

Step 1: Preheat oven to 375 degrees F (175 degrees C). Place the chicken in a big bowl, add cool water, some white vinegar (this part is optional), and it’s also essential to remove the giblets from the inside of the chicken cavity (sometimes they come in a plastic bag).

Step 2: Combine the unsalted butter with the mashed garlic, ½ tablespoon of salt, and 1 teaspoon of the back pepper.  I like to use a mortar and pestle to combine the garlic, salt, pepper. This is optional, but it is one of my favorite tools in the kitchen!

Step 3: Proceed to season the chicken with the butter mixture. Try to get under the chicken skin (I use my fingers for this) and coat the whole chicken with the butter mixture.

Step 4: Make sure to put some of the mixtures inside the big chicken cavity and place the pieces of orange and the herbs inside (this will make the chicken so flavorful).

Now The veggies:

Step 5:  Cut all the veggies into big pieces and place them on the roasting pan. Season with the rest of the salt and pepper and add the olive oil. Proceed to place the already season chicken on top.

Step 6: Cover with aluminum paper and place in the oven for about an hour. Next, remove the aluminum paper and raise the oven temperature to 475 degrees and cook for 25 minutes or until you are satisfied with the color.

 

A whole chicken seasoned with herbs and butter. Roasted in the oven over vegetables

Tips and Trick to make a juicy Roasted Chicken:

  • Cut the vegetables in big pieces that way they are tender but not mushy after a whole hour of cooking
  • I like to combine the butter with the garlic, herbs, and spices to season the chicken
  • Seasoning the chicken under the skin with the butter mixture makes the meat moist and flavorful
  • Coating the chicken with the butter mixture makes the chicken skin crispy and colorful
  • putting some of the butter mixtures inside the big chicken cavity and placing the pieces of orange and the herbs inside will make the chicken so flavorful
  • This roasted chicken recipe is great for meal planning. I cut the chicken in many parts, and once I served with an Easy Quinoa Salad, another time with a great  Healthy Kale Salad or with this Smooth Mash Potato

 whole roasted chicken

Every time I make this roasted chicken recipe, my family and friends give me so many compliments. That is why it’s certainly part of the menu for the coming holidays or anytime really. I  hope you give this recipe a try as I’m certain it will be your favorite as well.

Please see below for a printable recipe card, and do not forget to leave your comments and suggestions; I will be happy to hear from you. Follow me on Facebook, Pinterest and use the #asimpletweakrecipes so I can see your creations on Instagram :).

Buen Provecho

Enjoy!

Love E.S

 

 

a white tray with a whole roasted chicken

Roasted Chicken With Vegetables

One of the best parts of this Juicy Roasted Chicken With Vegetables Recipe besides the amazing flavors, of course, is the convenient and practical way of making a whole dinner in just one shot. All you need is a one-pan dish which makes the cleaning process a breeze. It doesn't get better than this!
5 from 3 votes
Print Pin Rate
Course: Main Course
Keyword: flavorful, Healthy chicken, juicy, roasted chicken
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 335kcal

Ingredients

  • 4 pound whole chicken (make sure to remove the giblets)
  • 6 cloves garlic (mashed)
  • 1 ½ tablespoon salt divided (I use kosher salt)
  • 2 teaspoons black pepper divided
  • 3 tablespoon unsalted butter
  • 1 teaspoon olive oil (for the veggies)
  • 1 small orange (cut into fours)
  • ½ squash (diced in big pieces)
  • ½ pound (medley) potatoes (whole)
  • 3 large carrots (diced in two parts)
  • 1 sprig rosemary thyme, and sage

Instructions

  • Preheat oven to 375 degrees F (175 degrees C)
  • Place the chicken in a big bowl add cool water, some white vinegar (this part is optional) and it's also very important to remove the giblets from the inside of the chicken cavity (sometimes they come in a plastic bag).
  •  Combine the garlic, salt, pepper and mashed (I like to use a mortar and pestle) This is optional, but this is one of my favorite tools in the kitchen!
  • Combine the unsalted butter with the garlic, ½ tablespoon of salt, and 1 teaspoon of the back pepper
  •  Proceed to season the chicken with the butter mixture. Try to get under the chicken skin (I use my fingers for this), and coat the whole chicken with the butter mixture.
  •  Make sure to put some of the mixtures inside the big chicken cavity and place the pieces of orange and the herbs inside (this will make the chicken so flavorful) 
  • Diced all the veggies in big pieces. Place all the vegetables in the roasting pan. Season with the rest of the salt and pepper and add the olive oil.
  • Place the already season chicken on top and cover with aluminum paper and place it in the oven for about an hour.
  • Next, remove the aluminum paper and raise the oven temperature to 475 degrees and cook for 25 minutes or until you are satisfied with the color.

Notes

  • I cut the vegetables in big pieces that way they are tender but not mushy after a whole hour and half of cooking
  • I like to combine the butter with the garlic, herbs, and spices to season the chicken
  • Seasoning the chicken under the skin with the butter mixture makes the meat moist and flavorful
  • Coating the chicken with the butter mixture makes the chicken skin crispy and colorful
  • putting some of the butter mixtures inside the big chicken cavity and placing the pieces of orange and the herbs inside will make the chicken so flavorful
 

Nutrition

Serving: 0g | Calories: 335kcal | Carbohydrates: 14g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 100mg | Potassium: 611mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9805IU | Vitamin C: 23.5mg | Calcium: 64mg | Iron: 2.4mg

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6 Comments

  1. Sounds lovely, I like the idea of putting the butter under the skin of the chicken.

  2. That’s a yummy recipe! Love it!

  3. You can’t beat a roast chicken – my favourite dish! Thanks for the recipe!

  4. Charlotte Vanassche

    I love cooking, but making roasted chicken has honestly be one of those things I was scared to make. I feel more comfortable trying it after your awesome instructions!
    It looks incredibly yummy, I’ll defnitely give this recipe a try.

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