It’s that time of year when we tend to crave some comfort food on a chilly evening. This Roasted Chicken with Fall Vegetables fills that bill.
Loaded with flavor from fresh herbs, lemon and garlic, you’ll be amazed at how juicy and tender the chicken turns out. And those colorful fall (or anytime) vegetables surrounding the bird are caramelized to perfection.
Let’s gather what you’ll need to get started…
- A whole chicken
- Lemon & garlic
- Fresh thyme & rosemary
- Olive oil
- Salt & freshly ground black pepper
- Kitchen twine
How to prepare the chicken…
- Pat dry the chicken with paper towels.
- Fill the chicken cavity with the lemon quarters, thyme sprigs, rosemary sprigs, and garlic cloves.
- Tie the legs together with kitchen twine.
- Tuck the wings under the chicken.
The next step is to prepare the olive oil mixture…
- 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 a large roasting pan.
- Be sure to choose a high-sided pan similar to this one, that is roomy enough to hold the vegetables. If your pan includes an inserted rack, remove the rack before using.
Let’s talk vegetables.
This is where you really can make this your own. What you see here are merely suggestions.
- Beet roots
- Purple cauliflower
- Butternut squash
- Baby carrots
- Sweet potato
- Broccolini
- Onion
- Olive oil & lemon
- Salt & freshly ground black pepper
- Fresh rosemary sprigs
Dress the veggies.
- As you prep your vegetables, try to cube or wedge them in similar sizes so that they roast evenly.
- Place all prepared vegetables in a large bowl.
- Add the olive oil, lemon juice, salt, and pepper.
- Mix until well combined.
- Arrange the dressed vegetables in the roasting pan around the prepared chicken.
- Top with the sprigs of fresh rosemary.
Moving on to the roasting process…
- Place the roasting pan in a preheated 450°F oven.
- Roast uncovered for 12 minutes. This helps to brown the chicken and seal in the juices.
- Turn the heat down to 350°F and continue roasting for about an hour more.
- The chicken should be golden.
- The veggies should be tender with caramelized edges.
How long do you typically need to roast a whole chicken?
According to Katerina at Easy Weeknight Recipes, you should always start out with 12 minutes at 450°F, then turn down the heat and roast at 350°F for an additional 20 minutes for each pound of chicken.
- With this method, you can adjust your roasting time for whatever size chicken you’ll be making.
- It is always important to test for doneness using a meat thermometer.
- Make certain that the internal temperature of the chicken has reached 165°F.
- To test the temperature, insert the thermometer into the thickest part of the chicken thigh, being careful to not touch the bone.
Enjoy your Roasted Chicken with Fall Vegetables on the next chilly day.
You will be so glad you did.
roasted chicken with fall vegetables
Inspired by Easy Weeknight Recipes
Ready to enjoy in just an hour and a half ...loaded with flavor from the herbs, lemon & garlic.
Ingredients
To Stuff the Chicken
- 3 pound whole chicken
- 1/2 lemon, quartered
- 2 sprigs fresh thyme
- 3 peeled garlic cloves
- 2 sprigs fresh rosemary
To Coat the Chicken
- 3 tablespoons olive oil
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 tablespoon chopped fresh rosemary leaves
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Vegetables
- 2 to 3 beet roots, quartered or cut into wedges (about 8 ounces)
- 12 ounces cauliflower, broken into medium-size florets
- 8 ounces butternut squash, peeled & cubed
- 8 ounces baby carrots (or large carrots cut into chunks)
- 8 ounces sweet potato, peeled & cubed
- 8 ounces broccolini, trimmed
- 1 large onion, peeled & quartered (about 8 ounces)
- 2 tablespoons olive oil
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3 sprigs fresh rosemary
Instructions
To Stuff the Chicken
-
Pat the chicken dry with paper towels. Fill the chicken cavity with the lemon quarters, thyme sprigs, rosemary sprigs, and garlic cloves.
Tie the legs together with kitchen twine. Tuck the wings under the chicken.
To Coat 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 a large roasting pan. Be sure to choose a high-sided pan that is roomy enough to hold the vegetables in a single layer.
Preheat the oven to 450°F.
Prepare the Fall Vegetables
-
As you prep your vegetables, try to cube or wedge them in similar sizes so that they roast evenly.
Place all prepared vegetables in a large bowl. Add the olive oil, lemon juice, salt, and pepper. Mix until well combined.
Arrange the dressed vegetables in the roasting pan around the prepared chicken. Top with the sprigs of fresh rosemary.
Roasting Instructions
-
Place the roasting pan in the preheated 450°F oven. Roast uncovered for 12 minutes. This helps to brown the chicken and seal in the juices.
Turn the heat down to 350°F and continue roasting uncovered for about an hour more. (As a rough guideline, you'll need to roast at 350°F for an additional 20 minutes for each pound of chicken.)
Using a meat thermometer, make certain that the internal temperature of the chicken has reached 165°F. (To test the temperature, insert the thermometer into the thickest part of the chicken thigh, being careful to not touch the bone.)
Remove from the oven and let rest for 10 minutes before cutting.
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