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.
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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.
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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
I am just about to make my Natasha Roast Chicken!!! Cannot wait!
Hi Natasha,
How much cooking time would I add if I stuffed the chicken?
Hi Marjorie, I haven’t tested it that way but the key would be to check the temperature of the stuffing if you plan to eat the stuffing to ensure it is a safe temperature.
Hi! Love love this recipe!! Thank you for helping me learn to cook! Question for you? I have a fancier oven and I’m embarrassed to say that I don’t know much about it 😳 in the future should I use regular bake? Convection bake? Or Convection roast for this recipe? Thanks!!!!
Hi Dani, I always opt for the regular bake mode in most of my recipes unless I’m broiling something. In some ovens, roasting can give off more heat from the top so it can make the top of the chicken overly browned and dry. Regular Bake mode is a safe way to go unless a recipe states otherwise.
This looks so good. Am going to make using your recipe. Can I substitute the rosemary with another fresh herb. I just don’t care for rosemary. What would you recommend as substitute for the rosemary?
You can try basil or sage. I think that would work too.
good night, I love you so much, this recipe is delicious and thank you.
Great Recipe! Natasha when you roast the chicken, do you use the regular bake function or the convection roast function?
Hi Vesna, we use the regular bake function.
Just finished a wonderful meal with the best Chicken recipe I have ever used. Ever recipe of yours, Natasha, has been awesome. Thanks for sharing
You’re so welcome! I’m glad you enjoyed your meal and this recipe!
Hi Natasha. I’m a huge fan of your and love watching your vidoes. For Christmas this year, I tried this roasted chicken recipe. It was AMAZING! I have a picky girl and she ate so much of this dinner, so thank you for this wonderful recipe. It will be a regular from now on. I also made your apple pie recipe which was dee-friggin-licious. I had to use a gluten free crust that I found in my local supermarket, but the filling was all Natasha ;-). Thanks again, and all the best during the holidays and in 2021!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, John!
Made this last night and it is a keeper. I stuffed the chicken with a boxed dressing and it was delicious!
Who needs recipe books when you have Natasha’s Kitchen. This is the 9th recipe I have tried and everyone has been delicious.
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
hello natashia. soooo perfect and yummy and all of the above goodness. my husband and i added dry mustard in the mixture…. we got 2 whole chicken at the same time for 90mins
I’m so happy you enjoyed that. Thank you for sharing that with us!
it’s a keeper. Thank you, Natasha. Tried it yesterday. my kids thought it was much better than a store-bought. i have only one concern. by the time the chicken was done the vegies were way past done almost to the point of burnt. the kids didn’t like that though my kids are really good about eating vegies. i had to cover the breast with foil at one point but the skin turned out crispy and delicious anyway.
Thank you for sharing that with me, Natalia! I’m so glad you enjoeyd this recipe!
So delicious that my husband asked me if we could add it to the weekly rotation.
That’s so great! It sounds like you have a new favorite!
As always, your recipes are the best and I just love your style!!
Can one do this without the carrots and potatoes? I’m wondering if omitting them will affect the flavor of the chicken ?
Thank you so much, Betty for always trusting my recipes. It is so good with booth carrots and potatoes but feel free to omit it from the recipe.
Hi Natasha, love your videos!! Your always so full of energy and cheer. Natasha I would love to do this recipe but for the amount of triples (3 chickens ) lol… the amount of ingredients I’m ok, but please help with the cooking time for all three chickens, so they can all be ready at the same time?? Please help!!
Hi Lidia, I haven’t tried this with three times the amount to advise on time. I imagine it will take longer, however. If you do the experiment I would love to know how you like this!
This is the second time I have used the roasted chicken recipe. I double it and it turns out awesome. All is ready in 80 minutes. My family loves it and it is so easy to make it. Thank you.
Hello Donna, I am happy to hear that your family always enjoys this recipe. Thanks for your great review and feedback!
Natasha,
You are an amazing chef! I look forward t your recipes every day
You’re so nice! Thank you!
Excellent recipe! Can you substitute chicken thighs and drumsticks for the whole chicken?
Hi Jan, I have only tried this with a whole chicken, but I imagine there may be a way to do that! If you happen to test it out, I would love to know how you like that!
This recipe was delicious!
I would like to make it again with bone in skin on chicken thighs and drumsticks. Any recommendations for cooking?
Hi Jan, I haven’t tested this like that to advise, but I imagine it may work with a few changes. If you experiment, I would love to know how you like that!
It’s sooooo good! I was only able to find. 4.23lb chicken, but it took also about 75 mins. Delicious!!! Will be making this chicken more often! Kids loved it!
I’m glad you enjoeyd that, Svetlana!
The best Juicy chicken ever! Me and my whole family love that recipe! Thank YOu so much!
My pleasure, Mirka. Sounds perfect!