This Whole Roast Chicken and Vegetables is a one pan dinner with little prep and big flavor! A healthy dinner idea that is ready in no time. With full step by step video down in the recipe card.
Table of Contents
- Tips for making a Perfect Roast Chicken:
- Should I rinse my chicken?
- Should I cover my chicken while it roasts?
- What internal temperature is required for a whole chicken?
- What can I serve with this Roast Chicken and Vegetables?
- What can I do with leftover Roast Chicken and Vegetables?
- Roast Chicken and Vegetables Recipe
Is there a more quintessential Sunday dinner that a classic Roast Chicken with Vegetables?
So many family dinners happen around a crispy golden chicken with vegetables, gravy and all the fixings, but did you know a roast chicken can be just as easy to make for a weeknight dinner?
Although roasting the chicken takes some time, this Roast Chicken and Vegetables requires very little prep time, just rub that chicken down and throw it into a hot oven in a baking dish along with some of your favorite roasting veggies.
Little Potatoes make this one pan chicken dinner even easier, because they come washed and, since the peel is thin and smooth (and delicious!), you don’t even need to peel or chop them.
I used Blushing Belles, but any varietal will work just as well, so grab your favorites!
Just open the bag and pour into the pan with the other vegetables!
- Truss your chicken: tie up the legs and wings if you have some kitchen string, as this ensures that the smaller pieces stay close to the body, cook evenly, and don’t dry out.
- Choose the right pan: I make this roast chicken and vegetables in a 9×13″ baking dish, which means that the vegetables are stacked, everything is closer together, and the vegetables and chicken cook in the same amount of time. You can also use a sheet pan, which means that the vegetables will have more space and will only need to be added for the last 30 minutes of roasting.
- Season well. I mean really well. A good amount of salt ensures a crispy and flavorful roast chicken. If you are unsure about the amount of sodium, it’s always easier to reduce from the start and season more later.
- If your vegetables are starting to brown too quickly or burn on the pan, add a splash of water or broth. I usually do this when I give them a toss half way.
- Let it rest: letting any meat rest before slicing is incredibly important. This ensures the juices are redistributed through the chicken and don’t run out when you cut into it.
I am firmly in the No Rinsing Meat camp, and for good reason.
Rinsing poultry can spread bacteria by splashing droplets through the kitchen, and, no, it doesn’t make it safer to eat or rinse away bacteria.
Cooking chicken thoroughly is the best way to ensure it is safe to eat, so if you are worried, invest in a good meat thermometer and use it religiously.
If you’re still having doubts, check out this article by The Food Network.
I always recommend roasting chicken uncovered.
The reason we roast is because we want that juicy interior and a crispy skin, and the best way to do that is season well and roast uncovered in a hot oven.
A whole chicken is safe to eat when it has reached an internal temperature of 165 degrees F in the thickest parts.
Although, if you ask the food safety experts in Canada, they recommend 180 degrees F for a whole chicken.
One of the best things about this Roast Chicken Dinner is that it is a meal in one — we’ve got juicy, tender chicken, flavorful gravy, Little potatoes, carrots and onions in one pan!
Stay tuned, because tomorrow I’ll show you how to make homemade chicken stock and a delicious Chicken Vegetable Soup with a leftover chicken carcass, leftover chicken, and leftover vegetables — we’ll be reinventing leftovers for an easier weeknight dinner!
This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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- 1 3-4 lb whole chicken
- 1.5 lb Little potatoes
- 3 large carrots peeled and cut into 1" chunks
- 1 red onion peeled and cut into 1" chunks
- 1 tablespoon canola oil
- salt and pepper
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup melted butter
- Remove chicken from the refrigerator 30 minutes before roasting.
- Preheat oven to 425 degrees F.
- Place Little potatoes, carrots and onion in a 9×13" baking dish. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat.
- Create a space in the middle of the vegetables for the chicken.
- Combine salt, paprika, garlic powder and pepper. Stir into melted butter.
- Use a tablespoon to loosen the skin covering the chicken breast. Drizzle some of the seasoned butter down into the breast meat under the skin by holding the skin away from the chicken. Use the tablespoon to spread the butter around under the skin.
- Place chicken in baking dish and drizzle remaining butter over the top of the chicken, rubbing to coat evenly.
- Roast for about 1 hour and 20 minutes (for a 3-4 lb chicken — add 15-20 minutes per additional pound if your chicken is larger), stirring vegetables once half way. If vegetables are browning too quickly, add a 1/2 cup of water or chicken broth into the bottom of the pan. Chicken is done when the internal temperature reaches 165 degrees F in the thickest part.
- Remove chicken from the oven and let rest for 20 minutes before slicing. Optional: remove the chicken from the pan to rest and let the vegetables keep warm in the oven (turned off).
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