For extra crispy skin, pat the chicken very dry before seasoning. Feel free to add other vegetables like parsnips, Brussels sprouts, or butternut squash. Use bone-in, skin-on chicken thighs for a richer flavor. If the chicken starts to brown too quickly, tent it with foil during the last 30 minutes of cooking.
Roast Chicken and Vegetables
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PREP TIME30 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs 25 mins
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SERVING6 People
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VIEWS257
This is the ultimate one-pan wonder! Juicy, flavorful roast chicken nestled amongst a medley of perfectly tender, caramelized vegetables. A symphony of rustic flavors, perfect for a comforting family dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol146 mg
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Fiber6 g
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Protein50 g
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Saturated Fat11 g
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Sodium414 mg
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Sugar7 g
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Fat46 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 385 degrees F (196 degrees C). (5 minutes)
02 Step
Recipe View In a large bowl, pour olive oil; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet. (15 minutes)
03 Step
Recipe View Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, freshly ground black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup cubed butter, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken. (15 minutes)
04 Step
Recipe View Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup cubed butter pieces and 1 2/3 tablespoons minced garlic in small amounts around the vegetables. (5 minutes)
05 Step
Recipe View Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. (1 hour 45 minutes)
06 Step
Recipe View Let chicken rest for 10 minutes before carving and serving with vegetables. (10 minutes)
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Jazlyn Bergesipes
Mar 23, 2025The lemon in the cavity really brightens the flavor of the chicken.
Frankie Ziemann
Oct 12, 2024My family devoured this. The vegetables were perfectly roasted.
Katlynn Corwin
Oct 5, 2024Simple ingredients, big flavor. I love it!
Chaya Nitzsche
Sep 15, 2024I added some rosemary and thyme – it was amazing!
Retha Walker
Aug 12, 2024So glad I found this recipe. It's now a regular in our rotation.
Shane Hoppe
May 25, 2024I've made this several times and it's always a hit.
Connor Hirthe
Mar 15, 2024This is my go-to recipe for a Sunday roast.
Karson Daugherty
Jan 4, 2024The cooking time was spot on. Thank you!
Mittie Doyle
Nov 6, 2023This recipe is a lifesaver! So easy and delicious.
Doug Huels
Sep 7, 2023I used baby carrots instead of cutting them myself – worked great!