Description
Treat yourself to the rich, rustic flavor of this Roasted Garlic Chicken and Vegetables—a classic one-pan dinner that’s both hearty and healthy. This easy recipe delivers a juicy, golden whole chicken roasted to perfection, nestled on a bed of caramelized carrots, potatoes, onions, and squash. It’s ideal for those seeking quick dinner ideas, easy family meals, or a healthy comfort food that’s simple enough for weeknights and elegant enough for guests. Bursting with fresh herbs, lemon, and garlic, this easy dinner recipe hits all the right notes—savory, aromatic, and satisfying.
Ingredients
1 whole chicken (3.5 to 4 lbs), giblets removed
6 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
Zest of 1 lemon
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter, softened
1 small onion, quartered
1 lemon, halved
3 large carrots, peeled and cut into sticks
3 medium potatoes, halved or quartered
1 large red onion, peeled and chunked
1 zucchini or yellow squash, sliced into thick half-moons
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried Italian herbs
Instructions
1. Preheat oven to 425°F (220°C) and let chicken sit at room temperature for 30 minutes.
2. In a small bowl, mix garlic, rosemary, thyme, lemon zest and juice, olive oil, salt, pepper, and butter to form a paste.
3. Pat chicken dry and rub marinade under and over the skin. Stuff the cavity with onion quarters and lemon halves.
4. In a bowl, toss vegetables with olive oil, herbs, salt, and pepper. Spread them evenly in a roasting pan.
5. Place chicken on top of vegetables. Tie legs with twine if desired. Roast for 1 hour and 15 minutes or until chicken reaches 165°F internally.
6. Remove from oven and let rest 10–15 minutes before carving. Serve with roasted vegetables.
Notes
Marinate the chicken a few hours ahead for deeper flavor.
Always rest the chicken after roasting to lock in juices.
Swap in seasonal vegetables like sweet potatoes or parsnips for variety.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion of chicken with vegetables
- Calories: 460
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg