Rosemary Roasted Chicken and Vegetables is a flavorful roast chicken recipe that is easy to prepare. The roasted vegetables that cook with the chicken are tender and tasty. This is how to bake a chicken!
Rosemary Roasted Chicken and Vegetables
A roasted chicken needs two main things to be successful: crisp skin on the outside, and juicy, tender meat inside. Combined with some flavorful herbs, you'll have a wonderful meal!
A roast chicken dinner is a classic meal that can be personalized to your taste, or to what you have on hand. It's very easy.
The chicken, all coated in the herb butter, sits in the pan surrounded by the fresh veggies. All ready to bake!
Tips for the Best Roast Chicken
• Chicken should be at room temperature before cooking for best results.
• Be sure to get some of the butter mixture under the chicken skin.
• Don't overcook. See the time recommendation in recipe notes for the size of chicken you are roasting.
• Play around with the veggies and the herbs. Use what you like!
What to Serve With Rosemary Roasted Chicken
• Creamy Mashed Potatoes
• Easy Coleslaw Recipe
• Broccoli Grape Salad Recipe
• Easy Buttermilk Biscuits
• Peach Salad with Blueberries and Feta
You Might Also Like
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French Onion Chicken Skillet
Easy Roast Chicken
Creamy Mashed Potatoes
Oven Baked Country Style Ribs
If you make this easy roast chicken recipe, please let me know. Just leave a comment below with a star rating.
I would love to know how you liked Rosemary Roasted Chicken and Vegetables!
Rosemary Roasted Chicken and Vegetables
Ingredients
- 3-4 lb Whole Chicken*, thawed
- 2 Ribs Celery, halved
- 1 small Lemon, quartered
- 3 Tablespoons Butter, room temperature
- ¼ cup Fresh Rosemary Leaves, chopped (or 1 ½ teaspoons Dried Rosemary)
- 1 ½ teaspoons Garlic Powder
- 1 teaspoon Sea Salt (or Kosher Salt), divided
- 1 teaspoon Black Pepper, divided
- 5 large Carrots peeled and cut into ½-inch pieces
- 1 small Onion, cut in sixths (6 equal pieces)
- 2 cups Brussels Sprouts, cut in half
- 2 medium Potatoes, peeled and cut in fourths (optional)
- 3 Tablespoons Olive Oil
Instructions
- Preheat the oven to 450° F.
- Peel carrots and cut into roughly ½-inch pieces. Cut the brussels sprouts in halves. Place both in a bowl and set aside.
- Pat the chicken dry with a paper towel and place in a 9x13 inch roasting dish. Tie the legs together with butcher twine (optional) and tuck the wings underneath the bird for roasting.
- Place the celery sticks and lemon slices into the empty bird cavity.
- In a small bowl, mix the butter, rosemary, garlic powder, ½ teaspoon of salt, and ½ teaspoon pepper together. Mix until well combined.
- Using a spoon or basting brush, rub the herbed butter evenly over the chicken skin, and under it.
- Place the chopped vegetables in the bottom of the baking dish and drizzle with olive oil and ½ teaspoon of the salt and ½ teaspoon of the pepper.
- Roast for 10 minutes, then turn oven down to 350° F. Roast for an additional 1 hour 10 minutes, or until the internal temperature is 160° F, or until the juices run clear when pierced with a knife at the joint between the drumstick and the body.
- Let your chicken rest for 10 minutes before slicing. The temperature of the meat will continue to rise. Check the temperature once more before eating to make sure it is at least 165° F.
Mike says
The chicken was flavorful and not dry. I had sweet potatoes so used those.