Go Back

One Pan Roasted Whole Chicken and Vegetables

Feed your family for under $15 with this One Pan Roasted Whole Chicken and Vegetables meal. It’s juicy and delicious with a garlic butter flavor and hints of lemon and rosemary along with potatoes, onions and carrots.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course dinner
Cuisine American

Ingredients
  

  • 5-6 lb. whole chicken giblets removed
  • 3 large russet potatoes largely cubed
  • 1 small bag baby carrots
  • 1 medium yellow onion quartered
  • 1 head of garlic cut in half
  • 1 tbsp extra virgin olive oil
  • 1 tsp rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Also needed for outside and inside chicken:
  • 2 1/2 tsp salt divided (for sprinkling 1/2 tsp inside and 2 tsp on outside of chicken)
  • 3/4 tsp pepper divided (sprinkle 1/4 tsp inside, 1/2 tsp outside)
  • 2 tbsp butter melted (I used plant butter)
  • 1 med lemon halved

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 425℉ and you will need a large, deep roasting pan for oven.
  • First, prepare your vegetables: In a large bowl, add potatoes, carrots, chopped onion and half of the garlic bulb. Next, add olive oil, rosemary, 1/2 tsp salt and 1/4 tsp black pepper and give it a toss so everything is coated.
  • Prepare the chicken: Make sure the giblets are removed (discard or make giblet gravy!) Pat chicken dry inside and out with paper towels and place in a deep roasting pan. Using the 2 1/2 tsp salt and 3/4 tsp pepper, season chicken inside and out then stuff with the other half of garlic bulb and lemon halves.
  • Next, brush the melted butter all over skin, even under wings and legs.
  • Place the prepared vegetables all around chicken evenly in roasting pan. At this point if you want to get all fancy and tie the chicken legs together with cooking twine, go right ahead. My kids and husband could give a flip, so I didn’t waste my time and energy. (It's going to get cut up anyway before serving.) I did tuck the wings underneath to prevent them from overcooking though.
  • Place roasting pan in preheated oven, uncovered, and bake for 90-100 minutes or until internal temperature reaches at least 165℉ when checked in the thickest part of the thigh (or when juices run clear when cut in thigh.)
  • When chicken has reached proper temperature, remove from oven and transfer vegetables to a serving dish and cover with tented foil or a lid. (Or optionally you can put in an oven safe dish and place back into the warm oven until chicken is ready to serve.)
  • Let the chicken rest for 15 minutes before slicing and serving.
Keyword budget dinner, budget meal, family dinner ideas, cheap meals, chicken dinner, how to roast a whole chicken, how to bake a whole chicken in oven, easy recipe
Tried this recipe?Mention @inspirationapron or tag #inspirationapron !