If you’re searching for a meal that combines simplicity, comfort, and incredible flavor, then this Easy Roast Chicken with Vegetables Recipe is exactly what you need. It transforms humble ingredients like carrots, celery, and onion into a fragrant, colorful bed for a perfectly golden and juicy whole chicken. The magic happens in the oven as the chicken roasts slowly, soaking up earthy vegetable aromas while developing a crispy skin and tender meat that falls right off the bone. This effortless recipe is a true crowd-pleaser that makes any day feel special, bringing warmth and satisfaction straight to your table.
Ingredients You’ll Need
The best thing about this Easy Roast Chicken with Vegetables Recipe is how straightforward the ingredients are, yet each one plays a crucial role in building layered flavors. You’ll find fresh carrots for sweetness and texture, crisp celery for an aromatic crunch, and sweet yellow onion for that perfect caramelized depth. Olive oil keeps everything moist and helps create those mouthwatering golden edges, while a generous sprinkle of sea salt and fresh black pepper ties it all together with a savory punch.
- Carrots (1 pound): Choose medium-sized carrots for a great balance of sweetness and firm bite after roasting.
- Celery (1 bunch): Adds a subtle earthy flavor that complements the chicken wonderfully.
- Large yellow onion (1): Offers natural sweetness and a caramelized base that enhances the entire dish.
- Olive oil (4 tablespoons): Helps keep the chicken skin crispy and the vegetables tender without drying out.
- Sea salt & fresh black pepper: Essential for seasoning and bringing out the natural flavors of all ingredients.
- Whole chicken (~5 pounds): The centerpiece — make sure it’s fresh and properly trussed for the best roasting result.
How to Make Easy Roast Chicken with Vegetables Recipe
Step 1: Prepare the Vegetable Bed
Start by arranging the chopped carrots, celery, and sliced onion on a sheet pan. Drizzle one tablespoon of olive oil over them and toss to coat evenly. Season lightly with salt and pepper before spreading the vegetables out in an even layer. This bed of veggies will not only keep the chicken elevated for even cooking, but also absorb the chicken’s juices to create a rich, flavor-packed side.
Step 2: Position and Oil the Chicken
Place the whole chicken, breast side up, directly on top of the vegetable bed. Make sure the legs are trussed to keep their shape in the oven. Pour the remaining olive oil over the skin, gently massaging it all over by hand to ensure full coverage. If the skin looks dry, feel free to add a little more oil to help it crisp beautifully as it roasts.
Step 3: Season the Chicken Generously
Next, don’t be shy with the salt. Sprinkle a generous, even layer of sea salt all over the chicken skin. This seasoning is crucial for creating that crave-worthy golden crust. Add freshly cracked black pepper to taste, making sure every nook and cranny is seasoned before the chicken hits the oven.
Step 4: Roast the Chicken and Vegetables
Transfer your sheet pan to a preheated oven and roast the chicken for about 90 to 120 minutes. Begin checking the internal temperature after 90 minutes using a meat thermometer inserted into the thickest part of the breast. Your target is 175ºF because the chicken will continue to cook as it rests, reaching the perfect 180ºF before carving. The vegetables under the chicken will become tender and infused with chicken juices by this time.
Step 5: Rest and Carve
Once removed from the oven, allow the chicken to rest for at least 10 minutes. Resting lets the juices redistribute through the meat, ensuring every bite is succulent. Then carve the chicken and serve immediately alongside the beautifully roasted vegetables for a wholesome, satisfying meal.
How to Serve Easy Roast Chicken with Vegetables Recipe
Garnishes
Adding a sprinkle of fresh herbs such as rosemary, thyme, or parsley over the chicken just before serving brings a bright, fresh note that elevates this dish instantly. A few lemon wedges on the side also provide a lovely zing that cuts through the richness of the meat and herbs.
Side Dishes
While the roasted vegetables already offer plenty of heartiness, serving this chicken with a simple green salad, a crusty loaf of bread, or buttery mashed potatoes rounds out the meal without competing with its flavors. These sides enhance the comfort-food vibe and make for an inviting, balanced plate.
Creative Ways to Present
For a special occasion, arrange the carved chicken pieces artfully on a large platter surrounded by the colorful roasted vegetables. Adding sprigs of fresh herbs and a drizzle of pan juices or a light gravy can make your presentation pop. Alternatively, serve the chicken slices over the vegetables in individual shallow bowls for a cozy, rustic look that’s perfect for family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover roast chicken and vegetables store wonderfully in the fridge for up to 3 days. Place them in an airtight container to maintain moisture and prevent any flavors from mingling with other foods. The chicken remains juicy and the vegetables still make for a delicious, quick meal later.
Freezing
If you want to keep your leftovers longer, freeze the chicken and vegetables separately in freezer-safe bags or containers. This helps preserve the texture and flavor better. Frozen roast chicken can last up to 3 months, making it perfect for an easy meal whenever time is short.
Reheating
For the best taste and texture when reheating, warm the chicken in the oven at around 325ºF until heated through, which takes about 15-20 minutes. The vegetables also benefit from oven reheating to regain a bit of their roasted crispness. Avoid microwaves if possible to keep the chicken juicy and tender.
FAQs
Can I use a different size chicken for this recipe?
Absolutely! Adjust roasting time according to the chicken’s weight, but always use a meat thermometer to ensure it’s cooked perfectly. Smaller chickens may require less time, while larger ones need a bit longer.
Should I baste the chicken during roasting?
Basting is optional for this recipe. Because the chicken sits on vegetables that release moisture, plus the olive oil rub, it stays moist and develops a crisp skin without needing frequent basting.
Can I add other vegetables to this recipe?
Yes! Feel free to mix in potatoes, parsnips, or even Brussels sprouts for variety. Just make sure to cut them similarly in size so everything cooks evenly.
How do I know when the chicken is done?
The safest and most reliable way is using a meat thermometer. Once the breast reaches 175ºF (it will rise to about 180ºF after resting), your chicken is perfectly cooked and ready to enjoy.
Is it necessary to let the chicken rest before carving?
Resting is very important! It allows the juices to redistribute inside the meat instead of running out when you cut, making every bite moist and flavorful.
Final Thoughts
This Easy Roast Chicken with Vegetables Recipe is truly a keeper in any home cook’s repertoire. The simplicity of the ingredients paired with the rewarding, mouthwatering results create a meal that feels both special and comforting. I guarantee once you try this, it’ll become your go-to dish whenever you want to impress with minimal fuss. Don’t wait—get roasting and enjoy every delicious moment!
Print
Easy Roast Chicken with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A simple and flavorful recipe for roasting a whole chicken with a bed of fresh vegetables. The chicken is seasoned well with olive oil, salt, and pepper, and roasted until perfectly tender and juicy, making it an ideal hearty meal for family dinners.
Ingredients
Vegetables
- 1 pound carrots (about 12 medium carrots)
- 1 bunch celery
- 1 large yellow onion
Chicken and Seasoning
- ~5 pound whole chicken
- 4 tablespoons olive oil
- Sea salt, to taste
- Fresh black pepper, to taste
Instructions
- Prepare the vegetables: Add the carrots, celery, and onion to a sheet pan. Drizzle 1 tablespoon of olive oil over them, toss to coat evenly, then season with salt and pepper. Spread the vegetables out evenly across the tray.
- Position the chicken: Place the whole chicken breast side up in the center of the sheet pan on top of the vegetables, keeping the truss intact. Drizzle the remaining 3 tablespoons of olive oil over the chicken, and rub it thoroughly into the skin.
- Season the chicken: Generously sprinkle sea salt all over the chicken skin to ensure good flavor and crispy texture. Add freshly ground black pepper to taste.
- Roast the chicken: Preheat the oven, then transfer the sheet pan with the chicken and vegetables inside. Roast for 90 to 120 minutes, checking every 10 minutes with a meat thermometer until the thickest part of the chicken breast reaches 175ºF. The temperature will rise slightly during resting.
- Rest and serve: Remove the chicken from the oven and let it rest for 10 minutes. Carve the chicken and serve it alongside the roasted vegetables.
Notes
- Resting the chicken after roasting allows the juices to redistribute for a moister result.
- Using a meat thermometer ensures the chicken is cooked safely and perfectly without drying out.
- Feel free to add other vegetables like potatoes or parsnips to the roasting tray for variety.
- Keep the truss on the chicken during roasting to help keep its shape and for even cooking.
