Description
This Easy Roast Chicken with Vegetables recipe combines tender, juicy roasted chicken with perfectly cooked carrots, celery, and onion. It’s a simple, hearty meal ideal for a family dinner, featuring a crispy skin and flavorful vegetables roasted together on a single sheet pan for convenience and rich taste.
Ingredients
Scale
Vegetables
- 1 pound carrots (about 12 medium carrots)
- 1 bunch celery
- 1 large yellow onion
Chicken
- ~5 pound whole chicken*
Seasonings and Oil
- 4 tablespoons olive oil
- Sea salt, to taste
- Fresh black pepper, to taste
Instructions
- Prepare the vegetables: Add the carrots, celery, and onion to a sheet pan and drizzle with 1 tablespoon of olive oil. Toss the vegetables to coat evenly with the oil, then sprinkle a pinch of sea salt and freshly ground black pepper over them. Toss again to distribute the seasoning evenly and spread the vegetables out to cover the tray in an even layer.
- Place and season the chicken: Place the whole chicken breast-side up in the center of the sheet pan, directly on top of the bed of vegetables, keeping the truss (ties) intact. Drizzle the remaining 3 tablespoons of olive oil over the chicken, then gently rub the oil evenly over the entire skin using your hands. Add more oil if needed to fully coat the skin.
- Season the chicken: Generously sprinkle sea salt evenly over the chicken skin, ensuring a thorough layer to enhance flavor and crispness. Add freshly ground black pepper to taste across the entire surface.
- Roast the chicken: Transfer the sheet pan to a preheated oven and roast the chicken along with the vegetables for about 90 to 120 minutes. Begin checking the internal temperature of the chicken about 90 minutes into cooking, using a meat thermometer inserted into the thickest part of the breast. Continue checking every 10 minutes until it reaches 175ºF, knowing the temperature will rise further during resting.
- Rest and serve: Remove the chicken from the oven and let it rest for 10 minutes to allow juices to redistribute. Carve the chicken and serve it alongside the roasted vegetables from the pan for a complete and delicious meal.
Notes
- Use a meat thermometer for accuracy to avoid undercooking or overcooking the chicken.
- Resting the chicken after roasting is crucial for juicy meat.
- You can add other root vegetables like potatoes or parsnips for variety.
- Trussing the chicken helps it cook evenly and keep its shape.
- Adjust cooking time based on the size of the chicken; larger birds may require more time.
