There’s something truly special about a roast chicken dinner that feels like home. The aroma of herb and garlic butter roasting alongside fresh vegetables fills the kitchen with warmth and comfort.
I remember the first time I made this recipe—it brought everyone to the table, eager to enjoy the crispy golden skin and those tender, flavorful veggies. It’s the kind of meal that turns an ordinary evening into a cozy celebration.
Why You’ll Love It:
– Whole chicken roasted to golden perfection with crispy skin
– Herb and garlic butter infuses rich flavor inside and out
– Tender carrots, potatoes, and onions roasted alongside for a complete meal
– Rustic presentation with fresh rosemary and thyme sprigs for a natural touch
Simple and satisfying—this roast chicken comes together with ease and fills your home with irresistible aromas.
PrintRoast Chicken with Vegetables
A whole chicken roasted with herb and garlic butter, served with tender roasted carrots, potatoes, and onions. Crispy skin and rustic presentation make it a comforting classic.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6
Ingredients
Whole chicken (3-4 lbs)
Carrots (peeled, cut into 2-inch pieces)
Potatoes (cut into 1-inch cubes)
Onions (quartered)
Garlic cloves (minced)
Fresh rosemary sprigs
Fresh thyme sprigs
Unsalted butter
Olive oil
Salt
Black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix softened unsalted butter with minced garlic, chopped fresh rosemary, and thyme leaves. Season with salt and black pepper.
Pat the whole chicken dry with paper towels. Gently loosen the skin over the breasts and thighs and spread half of the herb and garlic butter mixture under the skin. Rub the remaining butter all over the outside of the chicken.
Place the chicken centrally in a large roasting pan or ovenproof dish.
In a bowl, toss the carrots, potatoes, and onions with olive oil, salt, pepper, and some rosemary and thyme sprigs.
Arrange the vegetables evenly around the chicken in the pan.
Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy and golden brown. Stir the vegetables halfway through cooking for even roasting.
Remove from the oven and let the chicken rest for 10-15 minutes before carving.
Transfer the whole chicken to a large white oval platter and arrange the roasted vegetables evenly around it. Garnish with additional fresh herb sprigs if desired.
FAQ
Q: How long can I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken moist.
Q: Can I prepare this recipe ahead of time?
A: You can season the chicken and chop the vegetables the day before to save time. Just roast everything fresh for the best texture.
Go ahead—save this recipe, print it out, or start cooking your cozy roast chicken dinner tonight.