Roast Chicken with Vegetables
This roast chicken with vegetables is a flavorful, easy roast chicken recipe that combines tender meat with perfectly caramelized veggies. It's the best roast chicken and vegetables to serve for a simple roast chicken dinner.
Ingredients
- 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
Instructions
- Preheat your oven to 385 degrees F (196 degrees C).
- 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.
- Transfer the oiled vegetables to a large cast-iron skillet, spreading them out in an even layer.
- Rinse the whole chicken thoroughly and pat it completely dry using paper towels. This ensures the skin gets crispy in the oven.
- Generously season the chicken, both inside and out, with salt, ground black pepper, and garlic powder. Don’t be shy—seasoning is key!
- 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.
- 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.
- 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).
- Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted vegetables and enjoy!
Notes
A combination of blue ribbon recipes I've found all over the internet, and fused. Feel free to substitute a bit here and there to make it your own.