Don’t you just love an easy, fresh, hearty, one dish meal? I know I sure do, which is why this simple whole roasted chicken and vegetables get made at least once a month in this house, especially since it’s so easy to swap out different veggies to go with the season.
In this recipe I’m using potatoes, onions and carrots (this is proably my favorite combination).
I love these simple, fresh ingredients.
My grandmother made this dish a lot growing up. I’ve tried changing it up with different spices but I always go back to using just some plain ol’ salt, pepper and butter. It seasons everything up but still allows for the natural flavors to shine through.
I made this yesterday for Sunday dinner and it looked so pretty all plated up on the table. By the end of the night though that poor bird was all bones.
If I have time or if I’m making this for company, I usually brine the bird overnight using this simple brine right here. It makes the chicken crazy moist but if not then I just roast it slowly in the oven and it comes out juicy and tender. Just be careful not to overcook or you’ll have a dry bird on your hands
The chicken is done with it reacher 180 F on a meat thermometer inserted into the thigh without touching the bone. I usually just give the leg a wiggle and if it moves freely I know it’s done. Or I’ll stick a toothpick in the leg and if the juices come out clean I know she’s good and ready!
NOTE* The stuffing is just for aromatics and moisture. I always discard it after it’s done roasting.
Watch me makes this whole roasted chicken and vegetables from start to finish!
Whole Roasted Chicken and Vegetables Recipe
Ingredients
- 5 lb whole chicken
- 5 carrot chopped
- 12 red potatoes chopped or left whole
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1-2 Tablespoons olive oil
- 1 Tablespoon salt I never use all of it
- 1 Tablespoon pepper I never use all of it
- 4 Tablespoon butter melted
- 1 green apple sliced
- 1/2 orange slice
- 1 garlic clove
Instructions
- Place the fresh vegetables in a large bowl.
- Add 2 cloves of minced garlic.
- Drizzle on some extra virgin olive oil and sprinkle some pepper.
- Use your hands to toss everything to get them combined and coated with olive oil.
- Dump them into a casserole dish.
- Prepare the Chicken
- Wash and dry the chicken.
- Season the cavity with salt and pepper.
- Coat the chicken generously with butter.
- Sprinkle with salt and pepper.
- Stuff the inside of the chicken with chopped apples, oranges and garlic.
- Assemble
- Place the chicken on top of the vegetables.
- Tie kitchen thread around the legs to hold them together if desired. You may also use some toothpicks to close the cavity of the chicken.
- Bake for 1 ½ to 2 hours.
400 degrees
Thank you
what temp do you put the oven on for the roasted chicken with vegetables
Even though I brined the whole chicken with my brine recipe, I made this Whole Roasted Chicken recipe, and it was delicious!
Monique, I have made many of your recipes, and so far, all of the recipes have been delicious! Thank you for sharing your culinary skills.
hi monique. you sure know your way around a kitchen. yes, honey, yes! I came across your videos awhile back and have learned so much from you. i am a much better cook now. I would love to see longer videos. please consider this, and keep the videos coming.
hi I plan on making this tomorrow and will using your brine. Will brining it overnight be ok? Or would that ruin it. Cooking doesn’t come naturally to me but your videos help so much! Thanks
Hey lady. I just want to thank you for your website. Since my husband found this website we’ve been spending more time in the kitchen together cooking. Tonight I am making your Whole Roasted Chicken and Vegetables Recipe. And my husband is doing a couple of your deserts and your honey rolls. Umm umm good. Keep on doing what you do ma’am. I am learning a lot from you so thanks.
Kindly put in the oven temperature level dear!
Hi, this recipe looks good but it would also be good if you could answer people’s questions (apart from the camera which is irrelevant to the recipe) – like what termp to cook it at and whether to cover it with foil or use an oven bag etc. I’ve wrecked more than one chicken from following recipes without adequate instructions for people less confident than the chef!
Anyway, it still looks good and I’ll give a try tonight – hopefully I won’t wreck it. (I can cook almost anything else but roasting and I just don’t seem to like each other!)
She placed it in the oven without a bag or cover.
Can you please tell me what temperature did you put the stove on?
Hello.. do I cook this at 400 degrees?
Once Again SUCCESS!!!!! Mouth watering goodness wow thanks again 🙂
This was very delicious and nutritional . My body felt wonderful after eating this. I could not believe how tasty this was with just a few ingredients. Loved that it was EASY.
I love this website, and I thank God for a sistah that don’t mind teaching us how to cook. I have had alot of questions about certain foods for years, and you really answer them. How to cook, the sides to go with it…. I love the videos, and the step by step. Thank you so much for caring about us young sistahs that started the “cooking game” late. I really appreciate it.
Oh…yes, I’m going to make this in a few days. Thank you so much for the tips. Oh yes…we will be using the brine.!!
Should I roast the chicken in the oven with foil over the pan?
delicous, delicious
OMG!!! I have made this recipe twice in three weeks. I absolutely. I recently found this site and I will never leave it. My plan is to cook my way through every recipe. Keep it coming Diva, I love it. God bless you.
I made this for dinner tonight and all I can say is Deeeeeeelicious!!! Great simple recipe.
Awesome!!!!!!!!!!!!
Can you make recipes for all kinds of food? It will be great! And by the way, I like the new camera you got.
When you cook can you make sure that you cover dishes when you put them in the oven. Some people are beginners and don’t know. May be common sence to some for mac & cheese dishes etc. but you would be serprised.
Oh my goodness this recipie was soooo delicious. My mom was pleased and she is hard to please! I can’t wait to make it for my dad and bf!
This was my first time making roasted chicken with vegetables. It was wonderful! Did not brine it, but it still tasted fabulous. Next time I will slice my potatoes smaller so they can cook faster. Can’t wait to prepare it again. Thanks for sharing all of these wonderful recipes. Blessings…… :-)))))
I made this dish last week. My kids and husband loved it. They said it was the best chicken ever. Thanks.
Made it tonight and my stepson tore it up. It was so good and juicy. I put it in a cooking bag to retain the moistness since I wasn’t able to brine it. So moist and delicious. Thanks for this great recipe.
Hi! I’m going to season the chicken tonight since I don’t have buttermilk I won’t be able to brine it. But when cooking do I leave it uncovered the whole time? Thx
What temperature do you roast the chicken on?
That picture looks really clear and bright. Is that your new camera?
yes it’s the new one. I’m in love!
hey, can i know what camera u are using, cus im gonna add that to my christmas wishlist.. Lol it looks very professional, and whoever the cameraman is did a very good job shooting you. The camera angles and zoom mad me think i was watching a cooking show from foodnetwork! It seems thats what u were going for too. Lol great job, and cheers to ur growing success with ur blog!
Thanks! Cannon EOS 60d
This looks simply divine! Could you please do a video or give a recipe on a delicious gravy either with this chicken or Thanksgiving turkey?
indeedy!!
We had roasted chicken and veggies two Sundays ago. Such a simple and delicious Sunday dinner. Your buttermilk brine has been a big hit in our house. I used a variation of it on the pork chops we had yesterday and they were ridiculously moist and tender.