Roast Chicken & Vegetables

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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!

roast chicken with herbs and seasoning

How To Roast A Chicken

  1. Wash and chop the vegetables
  2. Then it’s time to truss the chicken. This ensures it cooks as evenly as possible. Tie the legs together using a piece of cooking string, then tuck the wings under the breasts.
  3. Brush the chicken with olive oil and sprinkle with seasoning, and place it on top of the vegetables.
  4. Roast the chicken until it reaches a temperature of 165°F.

The trick to getting perfectly juicy chicken is preheating the oven to 450°F then turning it down. This seals the juices in as soon as possible then cooks the chicken at a uniform temperature (think, searing meat for beef stew).

vegetables being seasoned

What Temperature To Bake Chicken

When you roast chicken in the oven, start the temperature high and turn it down straight away to seal in all the yummy juices. The starting temperature should be around 450°F then turn it down to 350°F to complete the cooking!

If your bird is a different size, change the cooking time, not the oven temp. If you play around with the oven temperature, it can dry out the chicken or overcook some areas and undercook others.

How Long To Roast A Chicken

A 4lb chicken usually takes around 1 hour and 15 minutes to 1 and a half hours. If your chicken is larger or smaller, adjust the cooking times accordingly!

Start with 12 minutes at 450°F and then you’ll need an additional 20 minutes per pound.

A 4lb chicken needs: 12 minutes + 80 minutes = 92 minutes total.

Chicken Roast Times:

  • 3lb chicken: 12 minutes at 450°F + 60 minutes at 350°F = 72 minutes total
  • 3.5lb chicken: 12 minutes at 450°F + 70 minutes at 350°F = 82 minutes total
  • 4lb chicken: 12 minutes at 450°F + 80 minutes at 350°F = 92 minutes total
  • 4.5lb chicken: 12 minutes at 450°F + 90 minutes at 350°F = 102 minutes total
  • 5lb chicken: 12 minutes at 450°F + 100 minutes at 350°F = 112 minutes total

Cook times can vary slightly if your chicken is very cold out of the fridge etc. A meat thermometer inserted in the thigh (not touching the bone) should read 165°F.

Remember to let your chicken rest at least 15 minutes before slicing for the juiciest results.

roast chicken with vegetables

Do You Cover Chicken When Baking

In this chicken recipe, the chicken is roasted uncovered so the skin crisps up nicely in the oven. If the chicken skin begins to brown too much before the chicken is done, tent it loosely with foil to prevent any further browning while it finishes cooking.

How To Brown Chicken

On the other hand, your chicken may not be browning correctly in the oven. Don’t fear! Brush it with a little more olive oil or baste it with the juices in the pan to help it brown up nicely. If you’re still struggling with browning the skin, broil the bird for a couple of minutes before you pull it out to rest. Make sure you watch it closely if you do this though, it will brown quickly!

We usually end up with leftover chicken, making this the perfect recipe if you need chicken for other favorites like buffalo chicken dip, chicken stew, chicken noodle soup, or chicken salad!

More Recipes You’ll Love

roast chicken with herbs
4.99 from 67 votes
Review Recipe

Roast Chicken and Vegetables

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Author Holly Nilsson
Cooking a juicy whole roast chicken in the oven is an easy complete meal in just one dish!


  • 1 chicken 3-4 pounds
  • 3-4 cups chopped vegetables *see note (carrots, potatoes, onions, parsnips)
  • 4 tablespoons olive oil
  • ½ teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs
  • chicken seasoning or chicken rub below

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  • Preheat oven to 450°F.
  • Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper and ½ teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9x13 pan.
  • Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.
  • Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
  • Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75-80 minutes).
  • 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).

Recipe Notes

Chicken Rub (optional)
  • 1 teaspoon paprika
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon parsley
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
Vegetables: I use a combination of carrots, potatoes onions however, any vegetable will work. If your chicken is on the smaller side (3lbs) be sure to cut your vegetables fairly small so they cook through along with the chicken.
This chicken can be roasted on its own without vegetables if preferred.

Nutrition Information

Calories: 382, Carbohydrates: 6g, Protein: 24g, Fat: 28g, Saturated Fat: 6g, Cholesterol: 95mg, Sodium: 133mg, Potassium: 444mg, Fiber: 1g, Sugar: 3g, Vitamin A: 10870IU, Vitamin C: 5.8mg, Calcium: 38mg, Iron: 1.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword roast chicken
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Juicy Roast Chicken ingredients and Juicy Roast Chicken on a plate with writing
Juicy Roast Chicken on a plate with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. This is easily our favorite recipe to date. I first discovered it at the beginning of covid and I’m glad I did. We make it every two weeks and it’s amazing each time. The first time we made it, our husky who is normally very well behaved, couldn’t resist and stole the whole chicken off the table when we were in the other room!5 stars

    1. Oh my Lana! I remember when our dog stole our turkey once, so I can empathize completely!

  2. Holly Thankyou for sharing all your fantastic recipes. I’m wondering if you would recommend attempting to put some spice rub under the skin when cooking the whole chicken & on split chicken breasts if possible. I’m asking because to save calories I sometimes don’t eat the skin. Thanks in advance for your help.5 stars

    1. I sometimes do that Dana, it’ll definitely flavor the meat more, so I’d suggest using only part of the seasoning under. Enjoy!

  3. This is the best chicken recipe I’ve ever made. I don’t like whole chicken so I used chicken breasts. I hit them with a hammer to make the chicken pieces thinner and cut each breast in half. It took 20-30 minutes for the chicken to be 165 degrees Fahrenheit. I had to remove the chicken from the veggies because the veggies weren’t ready and cooked them (the veggies) for 10-15 more minutes. It had the kids looking at the chicken before I even cooked it because the seasoning was so good. I had 8 full pieces of chicken breast and doubled the seasoning recipe to cover the pieces enough. I Spread the seasoning on the chicken twice, once before putting it in the oven and 10 minutes before it finished. It’s so juicy you can cut it up with your fork. BEST RECIPE.5 stars

    1. So happy to hear that you love the recipe Keila! Great that you adapted to suit your family!

  4. Can you do this with two chickens at once? I’d like to make it this weekend for my family and we are 6 adults and two kids. Would it change the timing at all?

    1. Sure you can! You’ll just want to ensure you have a large pan so everything isn’t too crowded and the chickens aren’t touching (or make 2 pans). You may need to increase cook time very slightly, you’ll want to ensure the chickens reach 165°F.

      1. I’ve made this recipe multiple times and the entire family loves it. I’ve saved this cooking time equation for the chicken and have used it with 100% success for this and other recipes. Thank you.5 stars

  5. The article say’s the “trick” to this recipe is to put it in the oven @ 450 then quickly turn the oven down to 350. The recipe however says to keep it at 450 for 12 minutes, THEN turn it down to 350. Which is it?4 stars

  6. For the chicken rub, are all of the herbs dry or did you use fresh? Wasnt sure if it was dry herbs if I should double the amounts if it is fresh.

  7. The cooking time instructions are really spot-on. I had a 4.5lb chicken, and it turned out just right! Very juicy and the skin was crispy (delicious with the rub). I chopped up some large chunks of red onion, carrots, sweet potatoes, and red potatoes and they ended up being nice and tender. Next time I’m gonna roast a whole garlic bulb along with it. I’ve made this recipe 3 times now!5 stars

    1. We haven’t tried it in a crock pot but it should still work. You will need to extend your cook time but everything will cook properly. Let us know how it goes!

  8. It’s been over a year since I’ve made this recipe! Yesterday, when I found a frozen chicken in my freezer that needed defrosting, I hunted down the recipe. Thank goodness I had pinned it! Served with hot buttered rolls and homemade gravy. Delicious and so easy!!! Thank you!5 stars