There’s something truly comforting about gathering around a table with a whole roasted chicken and a medley of vibrant vegetables. This simple roasted chicken with herb and garlic butter is my go-to for cozy, satisfying dinners.

One evening, after a long day, I pulled this recipe together with just a few ingredients. The aroma of rosemary and garlic filled the kitchen, and by the time it came out golden and crisp, everyone was ready to dig in. It’s a dish that feels like a warm hug.

Why You’ll Love It:
– Crispy skin with juicy, tender meat that melts in your mouth
– Roasted carrots and baby potatoes that are soft but still hold their shape
– Herb and garlic butter infuses every bite with comforting flavor
– Rustic presentation that looks as good as it tastes

No fuss, no stress — just simple ingredients and a little roasting time.

Simple Roasted Chicken with Vegetables

Whole roasted chicken with crispy golden skin on a white oval platter surrounded by roasted carrots and halved baby potatoes, garnished with fresh rosemary and thyme, photographed in warm natural light on a rustic wooden surface.

Print Recipe

A whole chicken roasted to golden perfection with herb and garlic butter, served alongside tender roasted carrots and baby potatoes.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 4-6

Ingredients

Whole chicken (3-4 lbs)
Unsalted butter (4 tbsp)
Fresh rosemary (2 sprigs)
Fresh thyme (2 sprigs)
Garlic cloves (4, minced)
Carrots (3, peeled and cut into 2-inch pieces)
Baby potatoes (12, halved)
Olive oil (2 tbsp)
Salt (to taste)
Black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, mix unsalted butter, minced garlic, chopped rosemary, and thyme.
Pat the whole chicken dry and season inside and out with salt and black pepper.
Rub the herb and garlic butter mixture all over the chicken, including under the skin.
Place the chicken breast-side up on a large roasting pan or oven-safe skillet.
In a bowl, toss carrots and baby potatoes with olive oil, salt, and pepper.
Arrange vegetables evenly around the chicken in the pan.
Roast in the preheated oven for about 1 hour 15-20 minutes, or until the chicken skin is golden brown and an internal temperature of 165°F (74°C) is reached.
Let the chicken rest for 10 minutes before carving.
Serve the whole roasted chicken centrally on a large white oval platter, surrounded by the roasted vegetables.

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 juicy.

Q: Can I prepare this ahead of time?
A: Yes! You can season the chicken and prep the vegetables the night before, then roast everything fresh when you’re ready.

Save this recipe for your next cozy dinner or print it out to keep handy. The perfect roast chicken awaits!