Roasted Chicken with Veggies – Hearty, Juicy & Comforting
1. Introduction
Few dishes say comfort food like a beautifully roasted chicken surrounded by caramelized vegetables. The crispy skin, the juicy meat, the savory aroma that fills your kitchen — it’s the kind of meal that feels like home.
This one-pan roasted chicken with veggies is a complete dinner in a single dish. It’s perfect for Sunday family gatherings, holiday meals, or anytime you want something hearty without spending hours in the kitchen. The vegetables roast in the chicken’s juices, becoming tender, flavorful, and slightly sweet.
In this post, you’ll learn:
- The secret to getting crispy skin without drying out the meat
- Which vegetables roast best with chicken
- How to make the perfect seasoning blend for a rich, savory flavor
2. Ingredients Breakdown
Here’s what you’ll need:
- Whole Chicken – 4–5 lbs, giblets removed.
- Carrots – Cut into chunks.
- Potatoes – Baby potatoes halved, or russet potatoes cut into wedges.
- Onions – Quartered for flavor and sweetness.
- Brussels Sprouts or Green Beans – Adds freshness and color.
- Olive Oil – Helps crisp up the skin and roast the vegetables.
- Garlic – Whole cloves, unpeeled, for a sweet roasted flavor.
- Fresh Herbs – Rosemary, thyme, and parsley.
- Seasonings – Salt, black pepper, paprika, and lemon juice.
Substitutions:
- Swap potatoes for sweet potatoes or butternut squash.
- Use dried herbs if fresh aren’t available.
- Add parsnips or bell peppers for variety.
3. Step-by-Step Instructions
- Preheat and Prepare
Preheat oven to 425°F (220°C). Pat chicken dry with paper towels (dry skin = crisp skin). - Season the Chicken
Rub chicken inside and out with olive oil. Sprinkle generously with salt, pepper, paprika, and minced fresh herbs. - Stuff for Flavor
Place lemon halves, garlic cloves, and a few herb sprigs inside the chicken cavity. - Arrange the Vegetables
In a large roasting pan, spread potatoes, carrots, onions, and Brussels sprouts. Drizzle with olive oil, season with salt and pepper, and toss to coat. - Roast the Chicken
Place the chicken on top of the vegetables. Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes, depending on size, until internal temperature reaches 165°F (74°C). - Rest Before Serving
Transfer chicken to a cutting board, cover loosely with foil, and rest for 10–15 minutes before carving. - Serve
Plate the carved chicken alongside the roasted vegetables, spooning pan juices over the top.
4. Tips and Variations
- Extra Crispy Skin – Rub a little softened butter under the skin before roasting.
- Make it Spicy – Add chili flakes or cayenne to the seasoning.
- Citrus Twist – Use orange instead of lemon for a sweeter, aromatic flavor.
- Sheet Pan Version – Use chicken thighs or drumsticks for a faster cook time.
5. Serving Suggestions
- Serve with crusty bread to soak up the juices.
- Add a fresh green salad for balance.
- Pair with a glass of white wine like Chardonnay or Sauvignon Blanc.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze chicken pieces for up to 3 months.
- Reheat: Warm in the oven at 350°F (175°C) until heated through to maintain crisp skin.
7. Recipe Notes
- Always let chicken rest before carving to keep it juicy.
- For even roasting, truss the chicken or tie the legs together.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Fat | 25g |
| Saturated Fat | 6g |
| Carbs | 28g |
| Sugar | 6g |
| Fiber | 5g |
| Protein | 38g |
| Sodium | 780mg |
| Cholesterol | 115mg |
| Potassium | 990mg |
Nutrition info is approximate and may vary depending on ingredients.
9. Recipe Card Summary
Course: Main Course
Cuisine: American / European-inspired
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Ingredients:
- 1 whole chicken (4–5 lbs)
- 4 carrots, cut into chunks
- 1½ lbs baby potatoes, halved
- 2 onions, quartered
- 1 cup Brussels sprouts or green beans
- 3 tbsp olive oil
- 6 garlic cloves, unpeeled
- 1 lemon, halved
- 2 tsp paprika
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tbsp fresh thyme (or 1 tsp dried)
- Salt & pepper, to taste
Instructions:
- Preheat oven to 425°F (220°C).
- Pat chicken dry, season generously.
- Stuff cavity with lemon, garlic, and herbs.
- Arrange vegetables in roasting pan, drizzle with oil, season.
- Place chicken on top, roast until 165°F (74°C) internal temperature.
- Rest 10 minutes before carving, serve with vegetables.
Notes:
- Use butter under the skin for richer flavor.
- Can swap vegetables for seasonal favorites.
Nutrition: (per serving) — See table above.
🏷️ Diet Tags: High-Protein, Gluten-Free, One-Pan Meal
🌿 Health Benefits: Protein-rich, high in potassium, includes fiber-rich vegetables.
10. Final Thoughts
This roasted chicken with veggies recipe is a perfect example of simple ingredients turning into a show-stopping meal. It’s flavorful, satisfying, and surprisingly easy — plus, the whole house will smell incredible while it cooks. Whether it’s a family dinner or a cozy weekend meal, this dish will have everyone asking for seconds.