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overhead close up shot of whole roast chicken served on a platter.
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Roast Chicken with Fall Vegetables

A simple and savory recipe for roast chicken seasoned with olive oil, herbs, and garlic, and surrounded by colorful fall vegetables.
Prep Time15 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: how to roast a chicken, oven roasted chicken, roast chicken recipe, whole roasted chicken
Servings: 6
Calories: 437kcal
Author: Katerina | Easy Weeknight Recipes

Ingredients

For The Chicken

  • 3 pound whole chicken
  • 1/2 lemon, quartered
  • 2 sprigs thyme
  • 3 cloves garlic
  • 2 sprigs rosemary
  • 3 tablespoons olive oil
  • 1/2 tablespoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper

For The Vegetables

  • 3 baby beet roots, halved
  • 1/2 pound butternut squash, peeled and cubed
  • 1/2 pound baby carrots
  • 1/2 pound sweet potato, peeled and cubed
  • 1/2 pound broccoli florets
  • 1 onion, quartered
  • 2 tablespoons olive oil
  • Juice of 1/2 a lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 sprigs rosemary

Instructions

  • Preheat oven to 450˚F.
  • Using paper towels, pat dry the chicken.
  • Place the lemon quarters, thyme sprigs, rosemary sprigs, and garlic cloves in the chicken cavity.
  • Tie the legs together with kitchen twine and tuck the wings under the chicken.
  • In a small bowl, combine the olive oil, thyme, rosemary, minced garlic, salt, and pepper.
  • Rub the oil mixture all over the chicken skin to coat.
  • Place the prepared chicken in large roasting pan.
  • In a large mixing bowl, place all the prepared vegetables except the broccoli florets.
  • Add the olive oil, lemon juice, salt, and pepper, and mix until well combined.
  • Arrange the vegetables in the roasting pan around the prepared chicken.
  • Top with the sprigs of rosemary and roast for 12 minutes.
  • Reduce temperature to 350˚F and continue to roast for 45 minutes.
  • Add the broccoli florets and roast for a further 20 minutes, or until chicken is golden and cooked through and vegetables are tender.
    Chicken is cooked through when internal temperature registers at 165˚F.
  • Remove from oven and let rest for 10 minutes before cutting.

Nutrition

Calories: 437kcal | Carbohydrates: 23g | Protein: 23g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 546mg | Potassium: 787mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15025IU | Vitamin C: 55mg | Calcium: 86mg | Iron: 3mg