Roasted Chicken With Veggies Recipe

Weeknights just got a whole lot cozier with this roast chicken recipe that’s like a warm hug on a plate, reminding me that the simplest meals can be the most comforting. Let’s do this!

I love formulating dishes that are both healthful and tasty. One of my personal favorites, and a go-to in our family, is roasted chicken with veggies.

It features succulent chicken seasoned with olive oil, garlic powder, and dried thyme, paired with carrots, potatoes, and onions—certainly not the most creative or sexy culinary combination—but one that’s richly flavored and provides a hearty dose of vitamins and minerals to boot.

Ingredients

• Whole Chicken: Rich in protein, it’s the heart of the dish, offering savory, satisfying flavor.
• Olive Oil: Provides healthy fats and enhances roasting, delivering moisture and a golden crust.
• Salt: Essential for flavor enhancement and moisture retention in the chicken.
• Lemon: Adds a hint of citrusy brightness, balancing flavors and tenderizing the meat.
• Garlic: Infuses an aromatic depth, enhancing the umami profile of the dish.
• Carrots: Adds sweetness and dietary fiber, complementing the savory elements.
• Potatoes: Provides comforting carbohydrates, offering a starchy counterpoint to the protein.

Ingredient Quantities

• 1 whole chicken (about 4 lbs), giblets removed
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried thyme
• 1 lemon, quartered
• 4 cloves garlic, smashed
• 4 large carrots, cut into chunks
• 3 medium potatoes, cut into chunks
• 1 large onion, cut into wedges
• Fresh herbs (such as rosemary or thyme) for garnish

How to Make this

1. Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) and get it ready to bake. Then, set a rack in the middle of your oven.

2. Dry the chicken with paper towels and put it in a big roasting pan.

3. Combine olive oil, salt, black pepper, garlic powder, onion powder, and dried thyme in a small bowl.

4. Apply the mixture thoroughly on the chicken, both inside and outside, making sure to coat the skin well.

5. Fill the inside of the chicken with quartered lemons and crushed cloves of garlic.

6. Place the carrots, potatoes, and onion wedges in the roasting pan with the chicken.

7. The vegetables should be drizzled with the remaining olive oil and seasoned with a small amount of salt and pepper.
1. Or drizzle the remaining olive oil over the vegetables.
2. Season them with a pinch of salt and pepper.

8. Cook in the preheated oven for around 1 hour and 15 minutes, or until the bird is a rich, golden brown and registers 165°F (74°C) when checked with a thermometer in the thickest part of the thigh.

9. Once finished in the oven, take the chicken out and allow it to rest for about 10-15 minutes before carving.

10. Fresh herbs can be used for garnish, and the roasted chicken can be served up with the roasted veggies, which are delectably seasoned. They comprise—

Equipment Needed

1. Oven
2. Roasting pan
3. Paper towels
4. Small bowl
5. Measuring spoons
6. Knife
7. Cutting board
8. Tongs or spoon (for mixing and applying oil mixture)
9. Meat thermometer
10. Carving knife
11. Serving platter or tray

FAQ

• Can I use a different type of meat instead of chicken?Indeed, it is permissible to use turkey or Cornish hens as substitutes; however, one must alter the cook time since these birds may vary in size from standard chickens.
• How do I ensure the chicken is fully cooked?Utilize a meat thermometer; the chicken is finished when the inner temperature hits 165°F (74°C) at the thickest section of the breast.
• Can I prepare the veggies in advance?Indeed, you may prepare the vegetables one day in advance, chopping them and placing them in a sealed container within the chill of your refrigerator until the moment you require them.
• Is it possible to add other vegetables to this recipe?Absolutely! Vegetables such as bell peppers, sweet potatoes, or parsnips can be added to the roasting pan.
• What if I don’t have dried thyme?Fresh thyme can be used, but use double the amount, or substitute with other herbs like rosemary or oregano.
• Can I roast the chicken without lemon?Certainly, though lemon is the best choice for flavoring. If it is not available, your best bet is to use something like orange, if you have that on hand. Just make sure to include some acidity when you do this.
• How do I make the skin extra crispy?Make sure the chicken skin is patted dry with paper towels before oil and seasoning go on. This is the first step to ensuring the skin is crispy.

Roasted Chicken With Veggies Recipe Substitutions and Variations

You can use melted butter or avocado oil instead of olive oil.
White pepper: Use this if you want a flavor that is less strong than black pepper.
Garlic powder: Use 2 cloves of minced fresh garlic.
Thyme, dried: Replace with dried oregano or Italian seasoning.
Sweet potatoes or parsnips can be a delicious alternative to regular potatoes.

Pro Tips

1. Truss the Chicken For more even cooking, consider trussing the chicken before roasting. This helps the bird cook evenly and prevents the wing tips and legs from overbrowning.

2. Use a Meat Thermometer Always check the internal temperature with a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. It should read at least 165°F (74°C) to ensure the chicken is fully cooked.

3. Preheat the Pan Place the empty roasting pan in the oven while it preheats. This helps start the cooking process as soon as the chicken and vegetables hit the pan, ensuring a good sear and better flavor.

4. Baste for Juiciness During roasting, baste the chicken with its juices every 20-30 minutes to keep it moist and flavorful. This also helps develop a nicely browned, crispy skin.

5. Rest Before Carving Let the chicken rest after roasting, covered loosely with foil. This allows the juices to redistribute, resulting in tender, juicy meat when you carve it.