Whole Roasted Chicken
Simple and delicious Whole Roasted Chicken with roasted carrots and potatoes is a guilt-free weeknight dinner that everyone will love!
Tender and moist Whole Roasted Chicken served with freshly roasted and delicately seasoned veggies is a wonderful healthy dinner option. This fresh and easy recipe can be prepped, roasted, and served in less than an hour, and the leftovers are amazing too!
ROASTED TO PERFECTION!
The wow factor in this recipe truly lies in its simplicity! This Whole Roasted Chicken recipe is a perfect reminder that good food doesn’t need to be complicated and you certainly don’t have to spend your whole day in the kitchen to impress your family.
If you like this roasted recipe, then you’ll love Roasted Miso Chicken or Roasted Turkey Tenderloin with Stuffing.
OTHER RECIPES TO SERVE WITH WHOLE ROASTED CHICKEN
- Pesto Pasta Salad – This fantastic side dish is a perfect addition to roasted chicken and potatoes.
- Skinny Mexican Street Corn – This tangy, crunchy corn recipe packs a kick and is always a hit.
- One Pot Alfredo Pasta – Leftover roasted chicken is the perfect addition to a plate of creamy Alfredo pasta.
INGREDIENTS
Chicken: Grab a whole chicken that is between 3 1/2 to 4 pounds.
Veggies: I like to add classic roasting veggies like potatoes, carrots, and onions.
Seasoning: Season the chicken and veggies with extra virgin olive oil, dried rosemary, salt, and pepper.
HOW TO MAKE WHOLE ROASTED CHICKEN
STEP ONE: Start by preheating the oven to 425 degrees F. Place your whole chicken in the middle of a baking sheet or roasting pan. Arrange the baby potatoes, sliced carrots, and quartered red onions around the chicken.
STEP TWO: Drizzle the olive oil over the chicken and vegetables, ensuring that the chicken gets about 1 tablespoon of oil. Next, sprinkle the dried rosemary, salt, and pepper over everything.
STEP THREE: Roast the chicken for 50-60 minutes. Whole chickens should be cooked to 165 degrees F and allowed to rest for about 15 minutes before cutting. Slice, carve, and serve alongside your fresh roasted vegetables!
TIPS FOR SUCCESS
- Be sure to check the vegetables at about the 30-minute mark to make sure they aren’t burning. If they start to brown too much, add some water or stock to the bottom of the pan.
- I roast my chicken uncovered, but if it starts to get too dark too fast you can loosely tent a piece of foil over the top to protect the skin from burning.
WHAT OTHER VEGGIES CAN I ROAST?
When you make roasted chicken as often as I do, you wonder what other veggies you can use to mix it up. The good news is that there are lots of options! You can easily sub out any of the veggies in this recipe for your personal favorites!
Keep it green and roast broccoli, Brussels sprouts, asparagus, or green beans! You can also roast cauliflower, sweet potatoes, or acorn squash. You can even roast bell peppers and onions and serve your roasted chicken fajita style. The possibilities are endless, and don’t forget that you can play around with the seasoning too!
WHAT CAN I MAKE WITH ROASTED CHICKEN LEFTOVERS?
The best thing about this Whole Roasted Chicken recipe is that there is usually enough left over for a bonus meal! I love to turn leftovers into soups, like Creamy Chicken and Wild Rice Soup or Chicken Chili, or add it to pasta, like Pasta Con Broccoli. Another tried and true favorite of mine is Southwest Chicken Salad.
OTHER ROASTED RECIPES
- Garlic Roasted Shrimp with Spinach Artichoke Pasta
- Roasted Butternut Squash with Maple Pecans
- Cheesy Bacon and Roasted Corn Dip
- Roasted Garlic and Cauliflower Soup
- Parmesan Truffle Roasted Potatoes
- Crock Pot Pork Roast
Whole Roasted Chicken
Equipment
Ingredients
- 1 whole chicken (3.5 to 4 lbs)
- 1.5 pounds baby potatoes
- 4 medium carrots peeled and sliced
- 2 red onions peeled and quartered
- 3 tablespoons olive oil
- 2 tablespoons dried rosemary
- 2 teaspoons salt
- 1 tesapoon pepper
Instructions
- Preheat the oven to 425 degrees F.
- Place the chicken in the middle of a baking sheet or roasting pan (without the rack). Arrange the baby potato, carrots, and red onion around the chicken.
- Drizzle olive oil all over the chicken and vegetables – make sure at least 1 tablespoon is just on the chicken. Sprinkle everything with dired rosemary, salt, and pepper.
- Roast for 50-60 minutes. Check the vegetables at the 30-minute mark to make sure they're not getting too browned. If they are, add some water or chicken broth to the pan. Once the chicken breast has an internal temperature of 165 degrees F the bird is cooked through.
- Remove the baking sheet fom the oven and let rest for 15 minutes. Then transfer the chicken to a cutting board and carve it. Plate the chicken along with some of the roasted vegetables. Serve warm.
