This homemade Roast Chicken and Vegetables is the perfect dinner. There’s nothing like the aroma of a chicken roasting in the oven. You’ll love the crisp, salty skin and juicy center.
Watch the video tutorial and see how easy it is to bake a whole chicken dinner in one pan.
This post may contain affiliate links. Read my disclosure policy.
We love chicken recipes from Instant Pot Whole Chicken to Spatchcock Chicken. If you are a fan of chicken dinners, this Roasted Chicken is a must-try!
How to Roast Chicken Video Tutorial:
Homemade Roasted Chicken is something every cook should master and our method produces the juiciest chicken breast you’ll bite into. You’ll love how easy this is and it’s amazing how butter, salt, and pepper can create so much flavor. Roasting the chicken with vegetables makes this an easy one-pan meal.
If you enjoyed this video for Oven Roasted Chicken, please (Click the BELL icon so you can be the first to know when we post a new video).
Why You Should Roast Your Own Chicken:
Roasting a whole chicken is easy with minimal prep since there’s no need to marinate or brine ahead and you don’t need to pre-cook your vegetables since they roast in the oven with the chicken. You don’t need any fancy equipment, just a roasting pan.
A freshly roasted chicken is no match for a store-bought one that has been sitting under a heat lamp for some time. There’s something about roasting a whole chicken that will make you feel like a great cook. The presentation and flavor will impress your family.
How to Pick a Good Chicken:
- Visual Cues: Look for chicken with pink-colored meat and avoid any chicken that has any hint of grayish coloring which indicates spoilage.
- Check the Date: Use Chicken before the use-by date on the package.
- Air chilled chicken – a method for cooling chickens that produces the best flavor.
- Organic and Free Range – another indicator of a good quality chicken.
Chicken Roasting Time Chart:
For reference, these are the chicken sizes we have experimented with. We always recommend using an instant thermometer to double-check that it reaches a safe 165˚F.
- 5 lb Chicken roast for about 75 minutes at 425˚F
- 5 1/2 lb Chicken – roast for about 80 minutes at 425˚F
- 6 lb chicken – roast for about 90 minutes at 425˚F
If your Chicken is Browning too Much: We make a small triangle-shaped foil shield to place over the chicken after the first 30 minutes of roasting. This keeps the chicken from browning too quickly and ensures a juicy chicken breast. We use this same trick to make our Juicy Roast Turkey.
How do I Check Roast Chicken for Doneness?
Internal Temperature: Use an oven-safe thermometer while the chicken roasts, or insert an instant thermometer into the deepest part of the thigh (without touching bone) and it should register at 165˚F when done.
Juices Run Clear: If you don’t have a thermometer, use a small knife to cut between the leg and thigh going all the way to the bone and you should see the juices run clear.
Common Questions:
We use a 10×15 cast iron roasting pan. You can also use a rimmed baking sheet or a large oven-safe skillet, preferably a heavy cast iron pan.
You can roast with or without a rack. A pan with a rack allows air to circulate under the chicken and helps the skin to crisp and brown all over. Add the vegetables under the rack if using.
Tying or trussing the chicken with kitchen twine is optional and will make for a nicer presentation.
A frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.
Some ovens get smoky at higher temperatures. If yours does, reduce the heat to 400˚F and cook an extra 10-20 minutes.
Using a pressure cooker is the fastest way to cook a whole chicken. Check out our instant pot chicken tutorial.
Arrange the rack in the lower third of the oven so the chicken is sitting exactly in the center.
Love a Crisp Chicken Skin? If you prefer crispy skin, let your chicken rest without tenting. Otherwise, the steam under the foil will soften the chicken skin.
Serve With:
Because this is essentially a meal in itself, we love to serve roast chicken as the main course. To complete your chicken dinner, pair it with these sides:
- Mushroom Gravy – our easiest gravy recipe or make gravy from the chicken pan drippings like we did our Turkey Gravy.
- Dinner Rolls – complete the meal with fluffy rolls
- Caesar Salad – a fresh green salad with homemade dressing
Make-Ahead Tips:
- Prepping the Chicken: You can stuff, butter and season your chicken a day ahead then cover with plastic wrap and refrigerate until ready to roast.
- Prepping the Vegetables: Since potatoes can discolor once they are peeled, it is best to cut and season the veggies just before roasting.
More Chicken Recipes to Try:
If you love this Roasted Chicken, then you won’t want to miss these reader-favorite chicken recipes.
- Chicken Parmesan – we will never stop loving this classic
- Chicken Marsala – a homemade restaurant favorite
- General Tso’s Chicken – even better than takeout
- Chicken Piccata – easy, one-pan chicken recipe
- Air Fryer Chicken Wings – super crispy
- Chicken Fettuccini Alfredo – my Mom’s recipe
Juicy Roast Chicken and Vegetables
Ingredients
For the Roasted Vegetables:
- 6 Yukon gold potatoes , peeled and quartered (or 8 red potatoes)
- 2 large carrots, peeled and cut into 1” pieces
- 1 medium onion, chopped into 1” pieces
- 1 head of garlic, cut in half parallel to the base, divided
- 4 sprigs rosemary, divided
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
- Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.
- Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.
- Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.
Notes
Nutrition Per Serving
Filed Under
Thank you I love your recipes God bless
Thank you and so great to hear that!
Thanks Natasha for the recipe. I’ve been waiting for roast whole chicken recipe from you 🙂
A question. We don’t like garlic that much (not when the taste is noticeable). When putting a half garlic head inside the chicken’s cavity, how garlicky would the chicken taste? Wondering if it is possible to remove garlic all together or woupd it not be tasty?
Hi Sara, you’re welcome and I hope you like this recipe. The garlic makes the dish so delicious because it enhances the flavor. You can omit it from the recipe but the flavor will not be the same, you can probably use garlic powder instead to still get that flavor but if you do an experiment, please share with us how it goes.
Thanks for your response. I made this yesterday and oh wow! Really tasty, juicy and just delicious. I ended up cutting one small clove of garlic and putting the two halves along with the lemon and rosemary is the cavity. It was just the right amount. Thanks again for sharing this amazing recipe
Sounds awesome! Thanks for your wonderful comments and feedback, Sara.
What should cooking time be if I use the convection roast option in my oven? Thank you.
Hi Marc, for a convection oven-roasted chicken, I would reduce the temperature from 425˚F to 400˚F and definitely check with a thermometer to make sure it reaches a safe temperature. I hope you love this juicy roast chicken recipe!
What disposable kitchen gloves do you recommend when handling poultry?
Hi Heather, we have the gloves listed in our Amazon affiliate shop.
Thank you so much! By the way LOVE your recipes and videos!!!
I’m so happy to hear that Heather! Thank you for watching!
Could you use this recipe for a turkey?
I imagine that will work too but the cooking time will be different but I do have a Thanksgiving Turkey recipe here.
I can hardly wait to cook this roasted chicken. All your recipes are soooo delicious..
Thank you for the videos
You’re welcome, Yolanda! I’m so glad you’re enjoying our recipes and videos!
Can’t wait to try this tomorrow ! I won’t be able to have fresh Rosemary by tomorrow, how much dried rosemary would you recommend using inside the chicken and on the vegetables ? I will be using a 6.5lb chicken.
Thank you !
Hello Sara, sounds like a great plan. Yes, I imagine that should work too, please let us know how it goes.
Made this tonight and it was amazing. The best chicken I have ever made thank you for sharing the recipe.
You are most welcome, Trisha. That makes me so happy, thanks for your great review and feedback!
please can you do tomba chichen because i want to see how to do it please do it 😢😢😢
Thanks for your suggestion
I have a 4lb chicken and an oven Im not familiar with. I have followed your instructions…but how long?? and should i keep checking
Hi Laraine, I would highly recommend using a meat thermometer and cook until it reaches 165˚F at the deepest part of the thigh. It would take less time (maybe 10 minutes less).
I made this today but my chicken was smaller so didn’t take as long to finish thus The veggies were still hard so I roasted the veggies for an extra 30 minutes, still hard, put them back for another 30 minutes now they are dry and not really soft inside, what am I doing wrong?
Hi Janice, it could be due to cutting the vegetables too large or possibly roasting at a lower temperature. The veggies really need at least 75 minutes total in the oven.
Thank you. Your site is a go-to for me for good, dependable, delicious recipes.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Hi Natasha!
Could this chicken also be made
in a 6qt slow cooker. I would love to make it for Thanksgiving.
If so how long does it have to cook on low or on high.
Thank you, Judith
Hi Judith, I have not tried this in a slow cooker to advise and I worry it would be a completely different recipe.
Please do not discard the chicken liver or Gizzard. Please send to me post paid. Liver for Chopped Liver and Gizzard is great in soups.
alanjesq
Thanks for sharing! I’d love to hear about your recipes for those.
Hi natasha can you pumpkin pie please 😊😊😊 a special request.
Thank you for that suggestion, Malak!
Hi natasha can you do pumpkin pie please a special request.
Thank you so much for that suggestion Malak! We have our favorite pumpkin recipes for you.
How long would you cook an 8-10lb chicken? Also, do different toaster pans require different cook times?
Hi Joanna, it is possible that times would vary. We used a 5 1/2 lb chicken. I recommend reading through our recommendations in the Chicken Roasting Time Chart section and cooking the chicken until it reaches 165 degrees.
Hi natasha can you do pumpkin pie please 😊😊😊 a special suggestion
Roasted chicken is my favorite! Quick and easy and looks like you spent all day when you really didn’t!
Exactly! Isn’t it the best! We absolutely love it!
Such a delicious dinner! We’ll all be fighting over the leftovers for sandwiches tomorrow.
I’m so glad you enjoeyd it, Jen! Thank you for that wonderful review!
Do you have a video on how to carve a whole cooked chicken?
Hi HP, we only have one on how to cut up a whole raw chicken, but the concept would be very similar.
Love having the option of chicken & turkey for Thanksgiving & this chicken is perfect!!
Thank you for that wonderful feedback Natalie!