Roast Chicken and Vegetables


There is something special about roasting a whole chicken.  It’s a beautiful centerpiece on the table bringing warmth and comfort to any meal.  It was only a year or so ago that I roasted my first whole chicken.  I guess I was intimidated by the process but truth is quite the opposite.  It’s extremely easy to roast a whole chicken ending with a juicy and tasty finished product.  Plus you can roast a larger bird, enough to have chicken for multiple meals.  And as a bonus, you can take it one step further roasting the chicken on a bed of vegetables for a one pot meal.  I love cooking this way creating one pot meals.  And when the oven does all the work it’s about as easy as it can get!


Roast Chicken and Vegtables

Roast Chicken and Vegtables

A flavorful one pot meal of roasted chicken and vegetables!


  • 4 lb whole chicken
  • 1 lemon, halved
  • lots of thyme
  • 8 garlic cloves, peeled
  • 2 tablespoons ghee, melted
  • s&p
  • smoked paprika
  • fennel
  • parsnips
  • carrots
  • green beans
  • onion
  • 1/8 cup white wine
  • 1/8 cup chicken stock
  • olive oil


  1. Preheat oven to 450.
  2. Use a large skillet or a roasting pan. Chop all the vegetables into large chunks (fennel, parsnips, carrots, and onion). I trimmed off the ends of the green beans and left them whole. Place the prepared vegetables in the skillet along with half the garlic cloves whole. Add in half the thyme, season with s&p, and coat in a thin layer of olive oil, 1-2 tbsp. Pour in the white wine and chicken stock. Stir to combine.
  3. Remove giblets from whole chicken and rinse the chicken with water. Pat dry with a paper towel. Season the inside generously with s&p. Crush the remaining garlic cloves and stuff in the cavity along with both halves of the lemon and the rest of the thyme sprigs. Place the bird breast side down on the bed of vegetables. Cover the outside of the chicken with the melted ghee and season generously with s&p. Lastly coat with a dusting of smoked paprika.
  4. Roast at 450 for 15 minutes, reduce heat to 350 and roast for 1 hour and 20 minutes.
  5. Remove from oven and let rest 10 minutes before slicing and serving with the roasted vegetables.


I chose to serve the chicken off the bone tossed with the roasted vegetables. This method worked perfect for my kiddos!

I use this website for roasting times.

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