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!
How To Roast A Chicken
- Wash and chop the vegetables
- 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.
- Brush the chicken with olive oil and sprinkle with seasoning, and place it on top of the vegetables.
- 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).
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.
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
- Easy Chicken Parmesan – So good!
- Lemon Chicken Soup
- Air Fryer Chicken – Crispy and delicious!
- Cheesy Chicken Casserole
- Homemade Chicken Noodle Soup – Favorite!
- Spatchcock Chicken
Roast Chicken & Vegetables
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
- 1 teaspoon paprika
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon rosemary
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Hi Holly I know a good recipe when I see it! It’s 9:00am and this is the oven for our lunch/dinner lol.
I bought a 7lb chicken that I seasoned the night before and prep the veggies in the morning. The smell in my kitchen is just pure goodness. My family can’t wait to dig in.:)
Your house is going to smell delicious all day Erma!
How long to cook for with cut up chicken?
If you are roasting bone-in chicken pieces, I would suggest about 425°F for 45-50 minutes (this is how I cook split chicken breasts).
This recipe is very easy and delicious, I like it. Thank you so much.
Good one!
My new favourite roast chicken. Thank you!
So glad you like it Sarah!
Delish, the family loved it.
My 3rd time making it tonight…in the oven :-) Not sure if I have ever left a review, but this is a very good recipe. I follow the recipe exactly and use the rub and it is very tasty! Tonight I added celery. Last 2 times it was just red potatoes, red onions, and carrots.
Thank you so much for leaving a review Denise! Happy to hear that you loved the chicken!
Will try.
I’ve made this 3 times with varying sized chickens. I use red potatoes, parsnips, onion, carrots and celery, and it is AMAZING every time. I add a drizzle of white balsamic on the veggies and chicken after seasoning and before cooking. This is pretty much the perfect chicken rub.
I try it and it was delicious my whole family love it and I had to make 2 cause I have a large family
Mary did you cook both at the same time if so for how long? I want to make two for christmas eve but dont know if I should do one at a time or together.
We’re going to try it tonight!!
perfect instructions. tasty and juicy every time. And so easy.
This was the best roast chicken ever! Your rub is to die for! I have used it several times when roasting a chicken but yesterday I was baking chicken breast and used it on those and they were delicious! So moist and a family favourite now!
Yay! So happy to hear that Caron!
Made this with tiny potatoes, onions, and carrots as the vegetables used the chicken rub and a 5 LB chicken. With the larger chicken it took about 2 hours total but was amazing. Not much leftover at all. Gonna have to try with some other vegetables next time.
Yay! So happy you loved it David!
Can I use boneless chicken breasts and cut them up like stew meat and cook in the oven with all of the vegs?
That sounds like a tasty way to do it Vickie!
hi holly..cant wait to try this recipe im sure it’ll be awesome jst like all ur other recipes i’ve tried but was wondering do u have a favorite gravy recipe for the chicken afterwards u don’t mind sharing? i love on my chicken/turkey my son don’t i do though lol..ty for sharing all ur recipes with us..i brined my chicken already :)
We love using this gravy recipe with chicken or turkey broth Rosa! Enjoy!
Holly Great chicken followed it to the t thanks you
You’re so welcome! Glad to hear you loved it!
Awesome recipe!!! My husband loved it! I used carrots, potatoes and butternut squash, and it was delicious!
Kathleen I’m so glad you loved it! Butternut squash would be delish with this!
Two questions:
1. In the recipe you say turn down to 350 degrees, but in the list of cook times you say 375. Which is correct?
2. Can this be done with a pair of Cornish game hens? How would that affect the time?
Thanks!
Apologies for the confusion, the printable recipe is correct. I haven’t tried this with game hens so I can’t say for sure.
Thanks for the roasting tutorial. This looks like a feast! Just beautiful on the table! I’m getting the groceries today for this Sunday dinner family feast! (((hugs))).
Enjoy Melinda! Have a lovely day!
Do you turn the oven down to 350 when you put the bird in, or after twelve minutes. I see both ways on the instructions.
I apologize for the confusion, it should be reduced after 12 minutes.
Hi Holly I am going to try this tonight but I am using boneless skinless chicken thighs. But I want to follow your recipe.