Easy Roast Chicken with Vegetables

Easy roast chicken recipe made with butter, lemon, rosemary, and vegetables, oven roasted until golden and juicy. A classic whole roast chicken with crispy skin, tender meat, and perfectly roasted potatoes and carrots, ideal for family dinners and simple homemade meals.

Ingredients

• 1 whole chicken
• 4 tablespoons butter, softened
• 1 lemon
• 2 sprigs fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
• Salt and freshly ground black pepper
• 3–4 large carrots, chopped
• 1 onion, chopped
• 1.5 lbs (680 g) baby red potatoes, halved
• Olive oil
• Chicken gravy (optional)

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Instructions

1. Prepare the Chicken
   If using a frozen chicken, thaw it completely in the refrigerator for 1–2 days. Preheat the oven to 450°F (230°C) and position a rack in the center. Remove the neck and giblets from the cavity and pat the chicken dry with paper towels.
2. Make the Herb Butter
   In a small bowl, mix the softened butter with lemon zest and chopped rosemary. Season the chicken generously inside and out with salt and pepper.
3. Season the Chicken
   Gently loosen the skin over the breasts using your fingers. Spread a few tablespoons of the herb butter underneath the skin. Slightly soften the remaining butter (5–10 seconds in the microwave) and rub it all over the outside of the chicken, including the legs and wings.
4. Assemble the Dish
   Cut the lemon in half and place it inside the chicken cavity. Add the carrots, onion, and potatoes to the bottom of a 9×13-inch baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place the chicken on top of the vegetables. Tie the legs with kitchen twine if desired.
5. Roast
   Roast uncovered at 450°F (230°C) for 10–15 minutes. Reduce the temperature to 350°F (175°C) and continue roasting for about 20 minutes per pound, until the internal temperature reaches 165°F (74°C) in the breast and thigh. If the skin browns too quickly, loosely cover with foil.
6. Rest and Serve
   Remove the chicken from the oven and tent with foil. Let it rest for at least 10 minutes before carving. Serve with the roasted vegetables and use the pan drippings to make gravy if desired.

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Tips

• Drying the chicken thoroughly helps achieve crispy skin.
• Letting the chicken rest ensures juicier meat.
• Use a meat thermometer for perfectly cooked chicken.

Variations and Substitutions

• Swap rosemary for thyme, sage, or herbes de Provence.
• Add garlic cloves to the vegetable mix for extra flavor.
• Use sweet potatoes instead of red potatoes.

FAQs

Can I use dried herbs instead of fresh?
Yes, dried herbs work well—use about half the amount of fresh.

How do I know the chicken is done?
The internal temperature should reach 165°F (74°C), and the juices should run clear.

Can I roast the chicken without vegetables?
Absolutely. Place the chicken on a rack or directly in a roasting pan.

Serving Suggestions

• Serve with a green salad or steamed green beans.
• Pair with crusty bread to soak up the juices.
• Add homemade or store-bought chicken gravy on the side.

Why You’ll Love This Recipe

• Simple, classic ingredients with big flavor
• Crispy skin and juicy meat every time
• A complete one-pan meal perfect for family dinners or guests