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
Sent the recipe to my husband this afternoon an hour later he was already preparing the chicken, for a house full of picky eaters all three of our little ones ate their entire meal and asked for seconds! This is a miracle dish! Absolutely loved it, can’t wait to invest more of our time trying out your delicious recipes! Thank you!🤍
Forgot to add rating 🥲
Hello Claudia, that is so heartwarming and inspiring for me. Thank you so much for sharing your wonderful feedback with us.
Love this recipe so much. I make it at least 2-3 times a month super easy and delicious! Yesterday I swapped the Yukon potatoes for sweet potatoes and it came out so delicious. Just a quick question I have been noticing my veggies burning a little. Yesterday I took them out about 40 mins after they went in the oven, placed them in a glass container with foil on top, and then added them at the end. How can I assure my veggies won’t get too burned? Thank you so much! You’re amazing!
Hi Tiffany, make sure you are not cooking on convection settings. Also, cut them up larger so they are less likely to burn and lastly, you can tent the veggies with foil if you see they are browning too quickly or even add them 10 minutes into the roasting.
Thank you so much! Can’t wait to try it out. Love love this recipe!
Made this tonight and I can honestly say it’s the best chicken I have ever had, husband agreeing. Made it just as written and was super moist and full of flavor, please make this chicken for your family, a real treat, thank you Natasha, I always trust your recipes!
That’s so sweet of you, thank you so much for your wonderful review! I’m glad you loved this recipe big time!
Not enough spices added to the chicken.
Hi Simone, feel free to adjust the seasoning and add more according to your preference.
Can I season under the skin like the Instant pot recipe?
Hello Jen, that should be alright too.
This chicken turned out great. We are empty nesters so we have lots left over. I hope I can make a soup with the leftovers. Even through I live in Texas we are getting some really cold weather later this week, soup weather!
Sounds perfect. I’m sure will also be great. Enjoy and I hope you’ll love every recipe that you will try, Suzanne!
The bests chicken ever! I tried tonight and the family loved it
Thank you Natasha
I’m so happy to hear that!
Hi Natasha! I’m looking forward to making this tomorrow night. Can I replace the butter for olive oil? Also, what would be a good substitute for garlic? Maybe more onion?
Hi Amy, yes, I think that both of those would be fine.
hello Suzanne. remove meat and don’t forget what’s called da oyster. that two oval shaped pieces meat in the back bone. place skeleton in crock pot with celery small stalk leaves are good a 4 inch piece one Carrot cut in half half a yellow onion one clove garlic skin on smashed. cook on low over night mages a great chicken stock. in texas hill country
Hey Natasha I just love your recipes always easy and the taste is DELICIOUS…and you make it fun while cooking….God bless you and your family
Hello Aria, that’s so nice to know. Thank you for your great review and support. God bless you and your family too!
Hi Natasha, love your videos! tonight i will make the juicy roast chicken, can’t wait! what type of salt do you use for this chicken and in most recipes?
Thank you! I usually use sea salt in my recipes.
hi! I am an avid fan of yours.I love your recipes and whenever I see your cooking and baking I am excited to try them myself.I love watching you and I love your smiles!
You’re so nice! Thank you.
Made the chicken today. Followed the recipe and it came out great. Cooked through and still juicy. Last time I cooked a chicken it came out half cooked even though it was in the oven for over 2 hours.
Wow! That’s a long time! I’m glad you found our recipe, and it worked for you, Angela!
The taste are awesome! But unfortunately, the skin on the other side is not brownish & crispy; more like steam chicken. Do I need to turn the chicken in between?
Hi Addelyn, I don’t turn the chicken normally. You could roast on a rack if you prefer a crispy skin all around the chicken.
I’m surprised your recipe says to do this uncovered. I worry about it getting burned! I’m almost afraid to try it but you have never ever failed me before so here goes …
Hi Mira, roasting uncovered at a high temperature results in juicy chicken and crisp skin. I hope you love it!
Hi Natasha!
I love all your recipe everytime i see new one i always tried it. I also like the way you represent your recipe. You’re amazing and i always love the way you smile..you’re funny! Thanks for sharing your talent in cooking.
You’re welcome, Regina! I’m happy you enjoyed this recipe.
Hey Natasha!
Absolutely love your video on roasting a whole chicken! You make it look so easy. I have not tried it yet, but I will this coming weekend! I’m excited as I have never roasted a whole chicken.
I have everything for the recipe except the fresh rosemary. I’m going to try dry herbs and hope that works! I have a mobility problem and my niece does the shopping for me she does a fair job, but does not go out of her way to do a good job! Oh well!
Thanks again, and stay safe!
Larry
Hello Larry, great to hear from you and thanks for sharing that with me. I think that will work, please share with us how it goes as I would love to get your feedback.
Good morning Natasha,
Do I bring chicken to room temp before cooking? Doing it today. Thanks.
Hi Pat, a frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.
Natasha, love all your recipes. My go to for anything new 🙂 This is the first time I tried roast chicken at home and it was delicious. So moist. We all loved it.
However, all my veggies were burnt / completely charred. How do you manage not to burn the veggies at that heat, for that long? Wonder what I did wrong..
Hi, did you possibly use convection mode? That usually cooks them faster. Also, be sure not to cut the veggies too small.
Thanks, will try keeping the veggies bigger next time. The chicken was outstanding… have always been too intimidated to try roasting a chicken, no longer 🙂 Thank you.
I’m glad to know that!
Hi Natasha, love your recipes!… Question, can I use regular butter instead of unsalted? Or is there a difference in using unsalted?
Hi Michelle, salted butter will work in this recipe.
Natasha I love you and you recipe videos! I making this chicken tonight I can’t wait to taste it!!!!!
I’m so glad you’re enjoying our recipes! I hope you love this chicken recipe!
I bought 2 chickens from a local farmer’s market that were free range, but each chicken was only 3 1/2 pounds. How do I adjust your recipe if I cooked both chickens together? Also, how would I adjust if I just cooked one 3 1/2 pound chicken.
Hi Christine, I haven’t tried roasting 2 small chickens together but my guess is that it would take about 60 to 80 minutes. Be sure to check the internal temperature so it reaches 165˚F and juices run clear when you cut between the leg and thigh.
This was the moistest juiciest and flavorful chicken I’ve ever had! The meat just fell off the bones! It was perfectly golden brown and crispy. What a beautiful centerpiece too! You’ll never want to buy another store bought chicken again! Amazing flavors and easy to prepare.
We had to call it ‘Juicy’ Roast Chicken for that reason! I’m so glad you enjoyed this recipe, Esmeralda!