Roast Chicken & Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Additional Time
15 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
382 kcal
Roast Chicken & Vegetables
Description
The recipe calls for a 3 to 4 pound whole chicken placed breast side up on a bed of mixed chopped vegetables inside a shallow casserole or roasting pan. Vegetables are tossed with olive oil, salt, pepper, and Italian seasoning or fresh herbs before roasting. The chicken’s skin is coated with olive oil and a flavorful rub incorporating paprika, garlic powder, thyme, rosemary, parsley, and seasoning salt.
Roasting starts at 450°F to brown the skin and begin cooking the chicken, then the oven temperature is reduced to 350°F for a longer cooking period until the chicken reaches a safe internal temperature of 165°F. The vegetables roast along with the chicken, absorbing flavors and releasing natural sweetness.
After removing from the oven, the chicken is rested for 15 minutes to allow juices to redistribute. Vegetables can be returned briefly to the oven if they need further cooking. This dish provides a classic roast with savory herbs, crispy skin, and tender meat along with well-seasoned, roasted root vegetables.
Ingredients
- 1 chicken 3 to 4 pounds, whole
- 3-4 cups vegetables see note, chopped
- 4 tablespoons olive oil
- ½ teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs
- chicken seasoning see notes
Instructions
- Preheat oven to 450°F.
- Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper and ½ teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9x13 pan.
- Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.
- Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
- Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75-80 minutes).
- Remove the chicken from the oven and allow to rest 15 minutes before carving. (Return the vegetables to the oven if they need a few more minutes cook time).
Notes
- Use a combination of carrots, potatoes, onions, and parsnips chopped small enough to cook through with the chicken.
- You may roast the chicken alone without vegetables if preferred.
- The seasoning rub includes paprika, seasoning salt, garlic powder, black pepper, parsley, thyme, and rosemary for balanced savory flavor.
- Rest the chicken 15 minutes after roasting before carving for juicier meat.
- If the chicken is on the smaller side (around 3 pounds), cut vegetables smaller to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382 | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 133mg | 6% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 10870IU | 217% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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