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!

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roast chicken with herbs
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Roast Chicken & Vegetables

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

Ingredients  

  • 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

Instructions 

  • 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).

Video

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.
5 from 111 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.

Course Chicken, Dinner, Entree, Main Course
Cuisine American

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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!
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Comments

  1. Winner Winner Chicken Dinner, the aroma while roasting . Taste delicious and moist and root veggies
    Another satisfying recipe from spendwithpennies.
    Added Brussel sprouts,parsnips and sweet potato 5 stars

    1. We don’t add broth or water. These roast (like roasted potatoes) and the juices from the chicken will also drip into the veggies.

  2. Tastiest roasted chicken. Cooked juicy and to perfection. Added large cubed yellow potatoes and baby carrots and cooked as instructed.5 stars

    1. We don’t add broth or water. These roast (like roasted potatoes) and the juices from the chicken will also drip into the veggies.

  3. Best, well explained recipe with hints as best methods.Thanks

    I haven’t cooked it yet but judging be the other remarks I’m looking forward to the finished product5 stars

    1. Thankyou Holly
      How nice of you to provide all those cooking times per pound..helped me alot
      We luv roast chicken. Was wondering ßince you are a superb cook, would you demonstrate on how to cut up a whole chicken and then do it fried, just for something different. No pressure just thought I would ask if you had the time5 stars

  4. I plan on making this for dinner but wanted to make sure that the veggies went in at the same time as the chicken as it seems like 90 minutes is a long time to roast the veggies

    1. Hi Helena, they do! We place them at the bottom of the casserole dish underneath the chicken when cooking.

  5. This is the best, easiest roast chicken recipe I’ve ever tried. My 4 1/3 pound chicken was perfectly done, thanks to your weight/cook time hints. Thank you!5 stars

  6. Love the concept of your Roasted Chicken w/ Vegetables… the bake time(s) you listed, however, is wwwaaaaayyyyyy off!! Will try out other recipes you’ve shared so thank you for posting them.

    1. We have found that the chicken cooks perfectly with the times listed. Using a thermometer will help make sure that your chicken cooks to just the right doneness!

  7. 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!

  8. 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!

  9. 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!

  10. 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

  11. 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

  12. 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.

      1. Hi Holly! I just want to start off by saying I love your site. Any time I’m searching for a recipe and see spendwithpennies pop up, I know it’s gonna be good!! This is my go-to roast chicken recipe. All the comments raving about the flavour of the rub are no joke, it really is awesome! Thank you so much for sharing your beautiful gift of cooking with the world.5 stars

  13. 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!

  14. 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

    1. Great recipe I have used this several times and I am cooking 2 chickens this weekend for some friends coming up. The only alternation I did was I cut up pats of butter and stuff under the skin so good and crispy.