Easy roast chicken with veggies is a family favorite, has super healthy ingredients, and comes together quickly and is made in one baking dish.
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Roast chicken has always been a family favorite in our home. It is such a comforting dish and so easy to make. I sometimes change up my veggies, but even if you just roast the chicken without the veggies it’s still super yummy. If you’re not feeling up to making a whole chicken this Easy Oven Baked Chicken Quarters Recipe may be just the recipe for you.
Ingredients
Chicken – A good 3-5lb chicken is ideal for this dish. It is the perfect size for a family and depending on how much of it you eat, perfect for leftovers. The chicken in this dish requires minimal ingredients to make it taste great. The first thing you want to do is remove it from it’s wrapping and remove any giblets if there are any. You will find them in the large hole, sometimes you will find them tucked in the back end of the chicken so check there also.
Garlic – Just 2-3 cloves of garlic
Onion – One sliced onion (it doesn’t matter what kind of onion it is)
Carrots – Peeled carrots (or baby carrots)
Potatoes – One to two russet potatoes cubed
Dried Herbs – You can use a combination or just one kind – parsley, rosemary, thyme
Chicken Broth/ Bouillon Cubes – While roasted chicken with gravy is truly a wonderful thing. I find that just having some juice with it is just as wonderful. You can do this one of two ways, you can either use water and buillion cubes, or you can just use a ready made container of chicken broth or stock. I tend to use the container of stock but have done it both ways.
Instructions
Pre-heat the oven to 375°F.
Using a 13×9 roasting pan layer the veggies on the bottom, season them with salt, pepper, dried parsley, and olive oil. Mix until the vegetables are lightly coated with the olive oil.
Place the whole chicken on top of the veggies, then add the broth or stock. The carrots and other veggies act as a roasting rack for the chicken, so while the chicken is cooking some of its flavor falls onto the veggies below it. The broth helps to cook the veggies.
At the halfway point, take the chicken out of the oven and flip any carrots or veggies that are not under the chicken so they cook more evenly.
Roast the chicken for about 1 1/2 hrs or until a thermometer inserted into the thickest part of the thigh reads 165F.
Once the chicken is cooked, remove from the oven and let it rest covered for about 10 min before you carve it.
Serve with the vegetables and pan juices.
Leftover Suggestions
Since the roasted chicken has simple ingredients it’s a great basis for other meals including:
Chicken Soup
Fajitas
Chicken Salad
Nachos
Chicken Sandwiches
Recipe Tip
- It is not necessary to wash the chicken. This was an old practice and the only thing it does is contaminate your sink and the surrounding areas.
- The broth or stock helps to cook the carrots, potatoes and onions and absorbs those flavors as well to make it so much more than just bland chicken broth. Or if you’re omitting the veggies and make mashed potatoes instead, spooning the broth over the potatoes is also delicious.
- Water can be used in place of the stock but will have a bit less flavor
- Make sure the vegetables are covered halfway to ensure cooking
- Halfway through roasting turn the vegetables to ensure they cook evenly
Easy Roast Chicken With Veggies
Ingredients
- 1 3-5lb Whole Chicken
- 1 Large Onion peeled and sliced can use any onion
- 1 lbs Carrots scrubbed clean and peeled if desired can use baby carrots
- 1-2 Potatoes, Russet cubed optional
- 1-2 cups Chicken Stock or Broth can use 2 bouillon cubes in water instead
- 1-2 Tbsp Dried Parsley can use a combo of dried parsley, rosemary, thyme
- 3-4 Tbsp Olive Oil
- 1-2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Pre-heat the oven to 375°F.
- In a large 13×9 roasting pan, add carrots, sliced onion, and the peeled and cubed potatoes. Sprinkle with salt and pepper and a bit of the herbs then drizzle them with olive oil. Mix everything together.
- Remove chicken from wrapping and place it on top of carrots, onions and the potatoes. Remove any giblets and either set aside for another use or throw them away. If desired, tie the two chicken legs together using kitchen twine.
- Sprinkle the entire chicken with salt and pepper and then sprinkle the herbs over the chicken and veggies.
- Add chicken stock or broth (see notes if using a bouillon cubes) to roasting pan until the veggies are halfway covered, or you can just add water.
- Drizzle 1-2 Tablespoons of olive oil over the chicken.
- Place chicken in the oven uncovered, and roast for 1 hour and 30 min or until the juices run clear at 165°F. About halfway through roasting, flip any carrots not directly under the chicken to ensure they are fully cooked.
- Once cooked, remove chicken from the oven and let rest for about 10 min., then carve and serve with veggies and spoon over the pan juices.
