Roast Chicken and Vegetables

I just flipped my calendar page again. It’s the first day of October already! I do not know where this year has gone. Can you relate? Since this year is flying by, go ahead and leap into Fall with this classic Roast Chicken and Vegetables. 

Moist and succulent, this chicken is enhanced with the flavors of a savory herb butter and vegetables to provide a complete meal in one pan. A whole roast chicken is one the easiest weekend meals to prepare; it’s pretty hands-off, requires minimal cleanup, and usually yields plenty of leftovers for the week to come. A perfect Sunday supper!

Here’s how I made it:

Roast Chicken and Vegetables | Servings: 6 | Time:1 Hour 30 Minutes

Ingredients:

• 1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry
• Herb Butter, recipe to follow
• Kosher salt and fresh cracked black pepper, to taste
• 3-4 medium carrots, cut into 3-inch lengths
• 3-4 small russet potatoes, quartered
• 1 yellow onion, quartered
• 1 red onion, quartered
• 4-ounces whole button or baby bella mushrooms

Herb Butter:

• 1 stick (½ cup) unsalted butter, room temperature
• 1 sprig fresh rosemary, minced
• 4 sprigs fresh thyme, minced
• 5 basil leaves, finely chopped
• 2 cloves fresh garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• zest of one Lemon

Directions:

Position rack in lower third of oven; preheat to 400 degrees F.

Prepare the Herb Butter: Mince garlic and chop fresh herbs and add dried spices into a bowl with softened butter. Use a fork to work the herbs and spices into the butter.

Place the chicken breast-side up on a cutting board. Season chicken inside and out with salt and pepper. Use your hands to gently loosen the skin covering the breast, thighs and the top end of the drumsticks. Smear the Herb Butter under the skin, covering as much of the meat as possible.

Place the chicken breast-side up in a large roasting pan (not on a rack). Truss up the legs of the chicken with some butcher twine and tuck wings to ensure even cooking. Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, for one to one and a half hours, or until the chicken is golden brown and the juices run clear when pierced between the breast and leg or a thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F.

Transfer the chicken to a cutting board and let rest for 10 minutes before carving.

Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible.

Serve the chicken with the vegetables.

You know I’m a beef girl. I can’t help it, I love a big fat juicy ribeye on a Saturday night, but I honestly have to say that pot roast is better with chicken. This is pure comfort food right here folks!

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Roast Chicken and Vegetables

Leap into Fall with this roast chicken and vegetables. Moist and succulent, this chicken is enhanced with a savory herb butter and vegetables.

Prep Time 1 minute minute

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 527kcal

Author David & Debbie Spivey

Ingredients

• ▢ 1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry
• ▢ Herb Butter recipe to follow
• ▢ Kosher salt and freshly cracked black pepper
• ▢ 3-4 medium carrots cut into 3-inch lengths
• ▢ 3-4 small russet potatoes quartered
• ▢ 1 yellow onion quartered
• ▢ 1 red onion quartered
• ▢ 4 ounces whole button or baby bella mushrooms

Herb Butter

• ▢ 1 stick unsalted butter (½ cup) room temperature
• ▢ 1 sprig fresh rosemary minced
• ▢ 4 sprigs fresh thyme minced
• ▢ 5 basil leaves finely chopped
• ▢ 2 cloves fresh garlic minced
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried oregano
• ▢ Zest of one Lemon

Instructions

Directions

• Position rack in lower third of oven; preheat to 400 degrees F.

Prepare the Herb Butter

• Mince garlic and chop fresh herbs and add dried spices into a bowl with softened butter. Use a fork to work the herbs and spices into the butter.
• Place the chicken breast-side up on a cutting board. Season chicken inside and out with salt and pepper. Use your hands to gently loosen the skin covering the breast, thighs and the top end of the drumsticks. Smear the Herb Butter under the skin, covering as much of the meat as possible.
• Place the chicken breast-side up in a large roasting pan (not on a rack). Truss up the legs of the chicken with some butcher twine and tuck wings to ensure even cooking. Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, for one to one and a half hours, or until the chicken is golden brown and the juices run clear when pierced between the breast and leg or a thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F.
• Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
• Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible.
• Serve the chicken with the vegetables.

Nutrition

Calories: 527kcal | Carbohydrates: 27g | Protein: 27g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 121mg | Potassium: 903mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5795IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 2.5mg

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