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Roasted Chicken with Vegetables

A comforting and impressive dish featuring a whole roasted chicken with colorful vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole chicken about 4-5 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 4 cups mixed vegetables carrots, potatoes, bell peppers, etc.
  • 1 lemon cut into wedges
  • Fresh herbs optional, for garnish

Equipment

  • Large roasting pan
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Place the whole chicken in a large roasting pan and pat it dry with paper towels.
  3. Drizzle the chicken with olive oil, and sprinkle salt, pepper, garlic powder, onion powder, thyme, and paprika all over.
  4. Chop mixed vegetables into bite-sized pieces and scatter them around the chicken in the roasting pan.
  5. Stuff lemon wedges inside the cavity of the chicken.
  6. Place the roasting pan in the preheated oven and roast for about 1 hour.
  7. The chicken is done when the juices run clear, and the internal temperature reaches 165°F (75°C).
  8. Remove the chicken from the oven and let it rest for 10-15 minutes.
  9. Carve the chicken and serve it alongside the roasted vegetables.

Notes

This recipe is perfect for meal prep or family gatherings and offers delicious leftovers.