Roast Chicken with vegetables is one of my favorite things to make and eat. I remember this incredible sense of accomplishment the first time I made a roast chicken and the kitchen confidence that came along with it. A feeling of, “if I can roast a chicken, I can do anything;” Like a rite of passage since I grew up with two incredible chicken roasters: my dad and grandma (see bottom of post for one of my early roast chicken experiences). From the preparation, to the wonderful aroma as it roasts, to the first bite of crispy skin I always sneak before anyone notices, which used to drive my dad crazy but I couldn’t resist. Some things never change, what can I say? To me, there is something so comforting and wholesome about the whole process of roasting a chicken.
This feeling of comfort and wholesomeness is amplified when the chicken is ethically, organically, and locally raised – in this case by my friends at Geraghty’s Micro Farm. The love and hard work Josh and Dayna put into their farm is heartwarming and so evident from the quality produce and meats they provide to their customers to the happy goats, pigs, and chickens that greeted my family when we went for a farm visit.
Roast chicken with vegetables – farm fresh
This roast chicken with vegetables is a one pan deal – easy prep, easy clean up: that’s my motto. I made it a little fancy for the photos because I can’t help myself, but you can just chunk up the root veggies and toss them in a pan willy-nilly. No need to artfully arrange them. Cutting down the backbone of the chicken, which is sometimes called butterflying or spatchcocking, just makes the chicken cook more quickly which results in juicier meat and allows for even more crispy skin (aka the best part!) since all of the skin is exposed during the roasting process. Thighs are my favorite, and they always get the short end of the crispy-skin stick in most roast chicken recipes. Not so with this method. You can certainly leave the chicken in tact, but you’ll have a bit of a longer cooking time.
I chose to use mostly beets for this version because along with my perfect little chicken, I also received a gorgeous box of farm-fresh veggies from Geraghty’s with a few beautiful beets. Beets are one of my favorite vegetables and they roast up so nicely with the chicken, but you can use all potatoes, turnips, carrots, radishes, sweet potatoes, fennel bulbs, kohlrabi… really any root veggies or hearty veggies you love or whatever you have growing in your garden or popping up at farmer’s markets.
I hope you’ll give this roast chicken with vegetables recipe a try
and if you can, try to hunt down some locally raised meats. I know I’ve said it before, but by making the choice to support local farms, you are not only treating yourself to fresher, healthier, happier produce and meats, but you are doing good for the environment, the local economy, and I promise you it will taste better.
Happy roasting! xo – AnitaPrint
nothing beats a classic roast chicken with vegetables. Made on one pan with any root veggies you have on hand. Easy, comforting, and healthy!
- 1 whole butterflied chicken*, approximately 5 pounds
- 3–4 russet potatoes, scrubbed and sliced or cut into chunks
- 3–4 large beets, scrubbed and cut into quarters*
- 4 garlic cloves
- olive oil
- kosher salt
- cracked black pepper
- 2 tablespoons chopped fresh herbs – rosemary, thyme, oregano
- lemons for serving
- a mixture of fresh herbs for serving
- Preheat oven to 400 degrees F.
- Place root vegetables on large sheet tray, toss with oil, salt, pepper, and herbs.
- prepare chicken by using either a very sharp knife, or strong kitchen scissors to slice down one side of the back bone. Open the chicken up and press down to crack the breast bone – this just allows the chicken to lay flat.
- Place chicken on top of vegetables with skin facing up.
- drizzle chicken with oil, sprinkle with salt, pepper, and herbs and rub to evenly coat the entire surface.
- Place pan in preheated oven and roast for 1 to 1.5 hours* until skin is crispy, vegetables are tender, and the internal temp of chicken is 160. You can also pierce the thigh meat and check to see that the juices run clear.
- Serve with lemon wedges and lots of fresh herbs.
Some butterflying or spatchcocking methods will tell you to remove the backbone entirely. I prefer to leave it on and roast it with the chicken so that I can save it for stock after it’s roasted. You can remove it if you prefer.
As I said in the post, use any combination of root veggies. You just need enough to fill the tray and give the chicken a nice little platform to sit on. Use any combination of potatoes, turnips, carrots, radishes, sweet potatoes, fennel bulbs, kohlrabi. Just choose hearty veggies that can stand up to the long cooking time.
Giving an exact roasting time for chicken is impossible as all chickens are different sizes. Your best tool is an instant read thermometer, but if you don’t have one, just check the joint between the leg and thigh. If it is still pink after an hour, give it more time.
Keywords: roast chicken with vegetables, one pan roast chicken with vegetables, sheet pan dinner, roast chicken
Here’s a photo of me with my dad (the best chicken roaster) proudly presenting our masterpiece.