Perfect Roast Chicken with Vegetables: Tender, Flavorful, and Easy

This roast chicken with vegetables is the ultimate combination of tender, juicy meat and perfectly caramelized veggies. With crispy golden brown skin, fork-tender potatoes, and sweet, earthy carrots, it’s a complete meal that’s as satisfying as it is simple!

Plus, it’s all made in one skillet for a no-fuss cleanup. Whether you’re looking for a cozy weeknight dinner or a crowd-pleaser for Sunday supper, this recipe delivers every time.

My Story Behind This Roast Chicken with Vegetables

I developed this easy roast chicken recipe to bring restaurant-quality flavor to your home kitchen without the stress.

The first time I made this, I was struck by how the chicken’s savory juices mingled with the vegetables, creating an irresistible depth of flavor. It reminded me of the fragrant roasts we’d prepare during culinary school, only this one comes together with much less effort (and fewer dishes to wash!).

What makes this best roast chicken and vegetables shine is seasoning the chicken generously—inside and out—and roasting it atop a bed of well-oiled veggies

. The result is a juicy, flavorful bird paired with vegetables that soak up every drop of goodness. It’s become my go-to when I want a hearty, no-fail meal that pleases everyone.

Ingredients for Roast Chicken with Vegetables

• 2 tablespoons olive oil
• 4 red potatoes, cut into large cubes
• 1 (16-ounce) package carrots, cut diagonally into bite-size pieces
• 1 stalk celery, cut diagonally into bite-size pieces
• 1 sweet onion, sliced (divided)
• 1 (4.5-pound) whole chicken
• Salt and ground black pepper to taste
• Garlic powder, or to taste
• 1/2 cup cubed margarine (divided)
• 1 large lemon, sliced
• 1 teaspoon minced garlic
• 1 stalk celery, cut into 3 pieces
• 1 2/3 tablespoons minced garlic

How to Make Roast Chicken with Vegetables

1. Preheat your oven to 385 degrees F (196 degrees C).
2. In a large bowl, pour olive oil over the potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion. Toss until the vegetables are evenly coated.
3. Transfer the oiled vegetables to a large cast-iron skillet, spreading them out in an even layer.
4. Rinse the whole chicken thoroughly and pat it completely dry using paper towels. This ensures the skin gets crispy in the oven.
5. Generously season the chicken, both inside and out, with salt, ground black pepper, and garlic powder. Don’t be shy—seasoning is key!
6. Stuff the cavity of the chicken with the remaining sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and the large pieces of celery.
7. Place the chicken on top of the vegetables in the skillet. Scatter the remaining margarine and 1 2/3 tablespoons minced garlic in small amounts over the vegetables for extra richness.
8. Roast the chicken and vegetables in the preheated oven for about 1 hour and 45 minutes. You’ll know it’s ready when the chicken skin is a gorgeous golden brown, the vegetables are tender, and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (75 degrees C).
9. Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted vegetables and enjoy!

My Chef Tips for the Best Roast Chicken with Vegetables

• Dry the chicken thoroughly: Moisture on the skin prevents it from crisping up, so pat it dry with paper towels before seasoning.
• Don’t skip seasoning: Season every part of the chicken generously for maximum flavor. Be sure to get inside the cavity, too.
• Use a meat thermometer: To ensure perfectly cooked chicken, always check the thickest part of the thigh for an internal temperature of 165 degrees F.
• Let it rest: Allowing the roasted chicken to rest for 10 minutes locks in the juices, making every bite succulent.
• Customize your veggies: Feel free to swap in sweet potatoes, parsnips, or even Brussels sprouts for the ultimate simple roast chicken dinner variation.
• Save the pan drippings: Drizzle the flavorful juices over the carved chicken and vegetables before serving—it’s liquid gold!
• Reheating tip: Warm leftovers in a 350-degree oven to re-crisp the chicken skin and keep the veggies tender.

Roast Chicken with Vegetables FAQs

What is the best way to ensure crispy chicken skin?

Make sure the chicken is completely dry before seasoning, and roast at a high enough temperature (385°F) to encourage crisping.

Can I use chicken pieces instead of a whole chicken?

Absolutely! Just adjust the cooking time depending on the size of the pieces. Bone-in, skin-on thighs or drumsticks work especially well for this simple roast chicken dinner.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a 350°F oven until warmed through.

What sides go well with this dish?

This oven roasted chicken with carrots pairs beautifully with a side salad or buttered dinner rolls to round out the meal.

Is this recipe healthy?

Yes! Packed with lean protein and nutrient-rich vegetables, this dish is both satisfying and nutritious.

Time to Try This Roast Chicken with Vegetables

From its juicy, tender chicken to its flavorful roasted veggies, this recipe is your all-in-one solution for a hearty, stress-free meal. I’m confident it’ll be a winner at your dinner table, whether for a weeknight dinner or a special occasion.

What are your favorite veggies to roast with chicken? I’d love to hear your variations in the comments below or see your creations—tag me on social media with your delectable results!