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Roast Chicken with Vegetables

A classic one-pan roast chicken dinner with crispy skin, juicy meat, and perfectly caramelized vegetables.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken 4 to 5 pounds
  • 2 tbsp olive oil
  • 1 lemon halved
  • 5 cloves garlic smashed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh thyme
Vegetables
  • 1 lb baby potatoes
  • 4 carrots cut into chunks
  • 2 onions cut into wedges
  • 2 stalks celery chopped
  • 2 tbsp olive oil

Equipment

  • roasting pan
  • chef knife
  • meat thermometer

Method
 

  1. Preheat the oven to 425°F and pat the chicken completely dry.
  2. Rub the chicken with olive oil and season generously with herbs, salt, and pepper.
  3. Toss vegetables with oil and seasoning and arrange them around the chicken.
  4. Roast for 80 minutes until the chicken reaches 165°F internally.
  5. Rest the chicken for 15 minutes before carving and serving.

Notes

For extra crispy skin, leave the chicken uncovered in the refrigerator for 2 hours before roasting.