Roast Chicken with Vegetables
Few dishes evoke the comforting charm of home cooking like a perfectly roasted chicken. This recipe delivers tender, juicy meat with irresistibly crispy, golden skin, all enhanced by the aromatic embrace of garlic, rosemary, and zesty lemon.
Accompanied by a colorful medley of roasted vegetables, this dish is as hearty as it is elegant. From sweet carrots to creamy potatoes, each bite captures the essence of rustic flavors elevated by Herbes de Provence and olive oil.
Whether for a family gathering or a cozy dinner, this roast chicken is a timeless centerpiece that transforms simple ingredients into a symphony of taste and texture.
Roast Chicken with Vegetables: Ingredients That Elevate Every Bite
- Whole Organic Chicken – The heart of the dish, offering tender, succulent meat and a golden, crispy exterior.
- Unsalted Butter with Herbs – Infused with garlic, rosemary, and lemon zest, this luxurious layer adds rich flavor and aromatic depth.
- Fresh Rosemary and Lemon – Aromatic sprigs and zesty citrus bring brightness and herbaceous notes to the chicken.
- Baby Potatoes and Carrots – Creamy and sweet, these root vegetables roast to perfection, soaking in savory juices.
- Fennel and Onion – Earthy and slightly sweet, they complement the dish with subtle layers of flavor.
- Herbes de Provence – A fragrant blend that unifies the vegetables with a rustic, Mediterranean flair.
Recipe Tips for the Perfect Roast Chicken with Vegetables
- Pat the Chicken Dry for Crisp Skin
Ensure the chicken is thoroughly patted dry before applying the herb butter. Removing excess moisture helps the skin roast to a golden, crispy perfection. For an extra crisp finish, let the chicken rest uncovered in the fridge for an hour before roasting. - Use a Digital Thermometer for Precision
To avoid overcooking, use a digital thermometer inserted into the thickest part of the breast. The chicken is perfectly cooked when it reaches an internal temperature of 165°F. Allow it to rest after roasting to let the juices redistribute, ensuring tender meat. - Toss Vegetables for Even Roasting
Coat the vegetables evenly in olive oil and seasoning before arranging them around the chicken. Ensure they are in a single layer, with enough space to roast evenly and caramelize beautifully. Add the garlic halves cut-side down for a hint of roasted sweetness.
What to Serve with Roast Chicken with Vegetables
- Crusty Artisan Bread
A warm, crusty loaf is perfect for soaking up the savory juices from the chicken and roasted vegetables. Serve it alongside for a complete and rustic meal. - Simple Green Salad
Balance the hearty roast with a light green salad dressed in a tangy vinaigrette. The fresh greens and acidity cut through the richness of the chicken and buttery vegetables. - Herbed Rice Pilaf
Serve herbed rice pilaf as a side to complement the Mediterranean flavors of the dish. The fluffy, fragrant rice adds a satisfying texture and absorbs the flavorful drippings.
Frequently Asked Questions
- Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use about one-third of the quantity, as dried herbs are more concentrated. - Can I prepare this dish in advance?
You can season the chicken and chop the vegetables up to a day ahead. Store them separately in the refrigerator and assemble just before roasting. - What if I don’t have a roasting pan?
Use a sturdy baking dish or sheet lined with foil or parchment paper. Ensure it’s large enough to fit the chicken and vegetables without overcrowding. - How do I store leftovers?
Store leftover chicken and vegetables in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispness.
Roast Chicken with Vegetables
Few dishes evoke the comforting charm of home cooking like a perfectly roasted chicken. This recipe delivers tender, juicy meat with irresistibly crispy, golden skin, all enhanced by the aromatic embrace of garlic, rosemary, and zesty lemon.
Ingredients
- 1 organic whole chicken 4-5 pounds, thoroughly cleaned and patted dry
- ¼ cup unsalted butter softened
- 1 clove garlic minced using a garlic press
- 1 teaspoon freshly chopped rosemary leaves
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Herbes de Provence
- Salt and freshly cracked black pepper to taste
- Pinch of paprika
- 4 sprigs of fresh rosemary
- ¼ bunch flat-leaf parsley
- 1 lemon halved
- 8 small carrots cut into large chunks
- 2 celery ribs coarsely chopped
- 2 parsnips chopped into substantial pieces
- 6 baby yellow potatoes
- 1 fennel bulb quartered, cored, and thinly sliced
- 1 small onion peeled, quartered, and sliced thickly
- 1 head of garlic halved horizontally (skin intact)
- Olive oil for drizzling
Instructions
- Preheat the oven to 450°F and line a roasting pan, baking sheet, or baking dish with parchment paper or foil to facilitate cleanup.
- Place the prepared chicken on a clean work surface. Combine the softened butter, minced garlic, chopped rosemary, and lemon zest in a small bowl, mixing thoroughly to create a herbaceous butter.
- Evenly distribute the butter mixture over the chicken, ensuring full coverage for enhanced flavor. Generously season the chicken’s exterior with salt, freshly cracked black pepper, and paprika. Apply additional salt and pepper inside the cavity.
- Insert the rosemary sprigs, parsley, and lemon halves into the chicken’s cavity. Secure the bird by tucking the wing tips beneath its back and tying the legs together with kitchen twine.
- Combine the carrots, celery, parsnips, potatoes, fennel, and onion in a mixing bowl. Drizzle the vegetables with olive oil, season with salt, pepper, and Herbes de Provence, and toss to coat evenly. Spread the vegetables on the prepared roasting pan, arranging the halved garlic head cut-side down among them.
- Position the seasoned chicken breast-side up on top of the vegetable bed. Insert a digital thermometer into the thickest portion of the chicken breast. Reduce the oven temperature to 400°F and roast until the internal temperature reaches 165°F, which typically takes 1 hour and 20 minutes to 1 hour and 30 minutes.
- Remove the chicken from the oven and allow it to rest for approximately 15 minutes. Carve the bird into portions and serve with the roasted vegetables. For added indulgence, pair the meal with warm crusty bread.
