Roasted Chicken and Vegetables


This is an absolute must for your Sunday meal repertoire.  Ina Garten is a complete go-to for me when I need a solid recipe that is no fail.  She never disappoints.  This is a version of her roasted chicken.  I simply add extra veggies to make this a one-pan meal and it comes out positively perfect.  Every.  Single.  Time.  The roasted veggies get caramelized and incredibly flavorful.  My belly would be in heaven just eating the slightly crispy onions alone.  And the chicken?  Well.  Theres a good chance you may never purchase a store-prepared chicken ever again.  Its unbeatable.  And one of the most simple recipes there is to prepare.  No browning, pre-cooking, nothing.  Throw it all in the pan and let it go.  Its bright and fresh and such a crowd pleaser.  And the leftovers, in the rare chance that you have any, do wonders in chicken salad.








Roasted Chicken and Vegetables

Adapted from this recipe


1 (5-6 Pound) Roasting Chicken (without giblets and neck)

Salt + Black Pepper

1 Large Bunch Fresh Thyme

1 Lemon, cut into quarters

1 Head Of Garlic, sliced in half crosswise

1 Large Yellow Onion, cut into thick slices

1 Large Sweet Potato, peeled and cut into 2-3 inch pieces

3 Small Yukon Gold Potatoes, cut into 2-3 inch pieces

4 Carrots, peeled and cut into 2-3 inch pieces

1 Bulb Fennel, cut into wedges

2 Tablespoons Butter, melted

2 Tablespoons Olive Oil


Preheat oven to 425 and rinse the chicken and pat it dry. Season both the inside and outside of the chicken liberally with salt and pepper and stuff the cavity with the thyme (reserve 1/4 of it to toss with the vegetables), lemon and garlic. Place the onion, sweet potato, yukon potatoes, carrots, fennel and the remaining thyme in a large roasting pan.  Drizzle them with olive oil and stir them to coat.  Lay the chicken in the middle of the vegetables.   Brush the chicken all over with the melted butter and tie the legs together with kitchen twine.  Place in the oven and roast for 1 1/2 hours or until the juices run clear, stirring the vegetables a couple of times in between.  Remove from oven and serve.  Serves 6-8.

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