5 from 2 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
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Cooking a juicy whole roast chicken in the oven is an easy complete meal in just one dish!
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  • 1 chicken 3-4lbs
  • 3-4 cups chopped vegetables *see note (carrots, potatoes, onions, parsnips)
  • 4 tablespoons olive oil
  • 1/2 teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs
  • chicken seasoning or chicken rub below

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  1. Preheat oven to 450 degrees.

  2. Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper and 1/2 teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9x13 pan.
  3. Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.
  4. Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.

  5. Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4lb chicken will need an additional 75-80 minutes).

  6. 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
  • 1/2 teaspoon black pepper
  • 1 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1/2 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, Fat: 28g, Saturated Fat: 6g, Cholesterol: 95mg, Sodium: 133mg, Potassium: 444mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 3g, Protein: 24g, Vitamin A: 10870%, Vitamin C: 5.8%, Calcium: 38%, Iron: 1.4%

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

Keyword roast chicken