Roast Chicken and Vegetables

By zhanghengshuo

3 Person

85 Minutes

382 Calories

Roast Chicken and Vegetables is a classic family favorite recipe. We roast chicken in the oven over a bed of vegetables (carrots, onions, and potatoes) for an entire meal in one dish. I use my famous chicken seasoning and roast until the skin is crispy and the chicken is juicy. Baked Chicken Breasts are great for a quick meal or to top salads but this whole roasted chicken is a complete meal that requires minimal prep work. We love serving it alongside some dinner rolls for the perfect meal!

Ingredients

Chicken seasoning or chicken rub below
4 tablespoons Olive oil
1/2 teaspoon Italian seasoning
Chopped vegetables (carrots, potatoes, onions, parsnips)
1 Chicken

Chicken Rub (optional)

1 teaspoon Paprika
1/2 teaspoon Rosemary
1 teaspoon Seasoning salt
1/2 teaspoon Thyme
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
1 teaspoon Parsley

Method

01

Preheat oven to 450 °F.
02

Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper, and 1/2 teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9x13 pan.
03

Rub outside of the chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.
04

Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
05

Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4lb chicken will need an additional 75-80 minutes)
06

Remove the chicken from the oven and allow to rest 15 minutes before carving. (Return the vegetables to the oven if they need a few more minutes cook time).

Related Tags

Chicken Recipes

Baked Chicken Recipes

Roast Chicken Recipes

Baked Chicken Breast Recipes

Easy Chicken Recipes

Dinner Recipes

Roast Chicken and Vegetables

3.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 3 servings
Calorie 382 Kcal
Prep Time 10 Mins
Cook Time 75 Mins
Total Time 85 Mins

02 Ingredients

Chicken seasoning or chicken rub below

4 tablespoons Olive oil

1/2 teaspoon Italian seasoning

Chopped vegetables (carrots, potatoes, onions, parsnips)

1 Chicken

Chicken Rub (optional)

1 teaspoon Paprika

1/2 teaspoon Rosemary

1 teaspoon Seasoning salt

1/2 teaspoon Thyme

1 teaspoon Garlic powder

1/2 teaspoon Black pepper

1 teaspoon Parsley

03 Method

Step 1

Preheat oven to 450 °F.

Step 2

Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper, and 1/2 teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9x13 pan.

Step 3

Rub outside of the chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.

Step 4

Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.

Step 5

Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4lb chicken will need an additional 75-80 minutes)

Step 6

Remove the chicken from the oven and allow to rest 15 minutes before carving. (Return the vegetables to the oven if they need a few more minutes cook time).

04 Author