Roasted Chicken with Fall Vegetables

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 prepare the bird for your Roasted Chicken with Fall Vegetables…

• A whole chicken – I prefer non-GMO organic chicken that is free of antibiotics. I find that it is more tender and flavorful.The ideal weight for this recipe is around three pounds.
• Lemon – You’ll need a lemon half that’s been quartered.
• Fresh garlic – Several cloves are peeled the left whole for the stuffing. One more clove will be finely minced or grated for the coating.
• Fresh thyme & rosemary – Several sprigs for the stuffing along with some chopped leaves for the coating.
• Olive oil – I like to use extra-virgin olive oil here. My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Salt & freshly ground black pepper – Finely ground table salt is fine.
• 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. 

• Beets – Peeled & quartered. Or if very large, cut into wedges. Red beets have a distinct flavor profile defined by a rich, natural sweetness balanced with a deep, earthy quality. Roasting caramelizes the natural sugars and mellows the earthiness. Alternatively, golden beets can be used. They are milder and sweeter than red beets, with significantly less earthy flavor.
• Purple cauliflower – Broken into medium-size florets. Purple cauliflower is a naturally vibrant, nutritious variety of standard cauliflower with a slightly sweeter, nuttier flavor. Purple cauliflower adds a lovely vibrant color. If not available, regular white cauliflower would be fine.
• Butternut squash – Peeled & cubed. Butternut squash is colorful, sweet and nutty, with a creamy texture after roasting. Some describe the flavor as similar to sweet potatoes. Honeynut squash and Koginut squash are good substitutes.
• Carrots – Peeled & cut into chunks. Purple carrots may have a spicier, somewhat peppery flavor as compared to orange ones. The flavor difference is usually subtle but in terms of presentation, the vivid orange interior hidden beneath the bright purple skin makes them ideal for this recipe. Orange carrots could be used here, also.
• Sweet potato – Peeled & cubed. When roasted, this root vegetable is cooked with dry heat in the oven until the outside is crisp and caramelized and the inside is soft. The high heat turns the potato’s natural starches into sweet, rich flavors.
• Broccolini – Trimmed. Broccolini is a green hybrid vegetable made by crossing standard broccoli with Chinese broccoli. It’s sweeter, nuttier & much milder than regular broccoli, with almost no bitterness.
• Large onion – Peeled & quartered. White, yellow or sweet onions may be used.
• Olive oil – My preference is always extra-virgin olive oil. It adds a pronounced peppery fruity flavor.
• Lemon juice – Freshly squeezed is always best.
• Salt & freshly ground black pepper – Finely ground table salt is fine,
• Fresh rosemary sprigs – Fresh rosemary has a strong lemon-pine aroma and flavor. Carefully placed sprigs will add a wonderful flavor profile to the roasted vegetables.

Preheat your oven to 450°F and 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.

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