Name: Perfect roast chicken with veggies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 organic whole chicken; 1 bunch rosemary; 1 onion, small; 3 cloves garlic; 2 carrots; 2 potatoes; 4 beets; 1/4 cup Extra virgin olive oil; Salt and Pepper to taste

Who doesn’t love a simple dinner that everyone in the family will love!?

This roast chicken recipe is definitely one of those dinners and it’s rustic charm means that perfectly chopped veggies are not necessary!! I always just rough chop the veg to make this dinner come together quickly. And a secret: sometimes I just leave the carrots whole.

This was a summer roasted chicken so we roasted: purple potatoes, white potatoes, watermelon radish, onion, beets and sunchokes.

Make this dinner your own by roasting whatever veg you have on hand. Pretty much every veggie tastes good roasted, but choose hard root vegetables when roasting with chicken. I've found softer veg like peppers and zucchini get too mushy.

Whether you want to make this fancy or super quick and simple, having a great roast chicken recipe should be in your recipe book.

Print Recipe

Perfect roast chicken with veggies

Course: Main Course

Cuisine: American

Main Ingredient: Chicken

Prep Time: 10 min

Cook Time: 45 min

Total Time: 55 min

Serves: 4

Ingredients

1 organic whole chicken
1 bunch rosemary
1 onion small
3 cloves garlic
2 carrots
2 potatoes
4 beets
¹⁄₄ cup Extra virgin olive oil
Salt and Pepper to taste

Directions

Preheat oven to 450*F
Cut up carrots, potatoes, beets and onions into chunks (you can wash them well and leave the skins on) - place them into a roasting pan leaving a couple chunks of onion out. Smash the garlic and roughly chop 2 of them; put 2 in the pan with the veggies. Sprinkle about a tablespoon of the rosemary over the veg with a couple tablespoons of olive oil and some salt and pepper. Mix together.
Inside cavity of bird, place the rest of the rosemary bunch, 1 smashed garlic clove and a couple chunks of onion. Place the chicken over the veggies and rub some olive oil on the skin. After washing your hands REALLY well, sprinkle salt and pepper on the outside.
Roast at 450 for 18 minutes. Then without opening the oven, turn the heat down to 350*F and cook for another 25 minutes. Check if the chicken is cooked by juices running clear, a thermometer that reads 165F in the thickest part, or cutting into the bird and making sure it is cooked throughout. If in doubt, cook longer!
Serve with pan juices.
Note: You can use any vegetables that you may have or need to use up, such as cabbage, brussel sprouts, kale, radicchio, broccoli, sweet potato, cauliflower, celery, kohlrabi, radishes, etc. I don't suggest soft veg like eggplant, zucchini or peppers in the pan with Roast chicken as they will get overcooked.

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