Easy Whole Roasted Chicken with Potatoes and Vegetables Recipe

Introduction

This easy whole roasted chicken recipe is a delicious and straightforward way to prepare a flavorful meal with tender meat and perfectly roasted vegetables. The marinade infuses the chicken with bright lemon, garlic, and spices, while the fingerling potatoes and carrots roast alongside for a complete dinner.

Ingredients

• 1 whole chicken (about 4 pounds)
• ¼ cup extra-virgin olive oil (or substitute melted butter or avocado oil)
• 1 lemon, juiced
• 3 cloves garlic, roughly chopped
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 teaspoon oregano
• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste
• 1 pound fingerling potatoes or baby gold Yukon gold potatoes, halved
• 4 to 5 medium to large carrots, peeled, cut in half lengthwise and into 3-inch segments
• 1 yellow onion, cut into large chunks
• For serving:
  • 3 tablespoons fresh chopped dill
  • 3 tablespoons fresh chopped parsley
  • Crumbled feta
  • Lemon zest
  • Whipped Feta Yogurt Sauce, optional
  • Arugula, optional for extra greens

Instructions

1. Step 1: Preheat the oven to 450°F. Remove the chicken from the fridge and bring it to room temperature for 30 minutes.
2. Step 2: In a small bowl, mix together olive oil, lemon juice, garlic, salt, garlic powder, paprika, oregano, and Dijon mustard until well combined. Set aside. Generously brush half the mixture over all sides of the chicken, rubbing some under the skin.
3. Step 3: Add the potatoes and vegetables to a large roasting pan. Drizzle about 2 tablespoons of the olive oil mixture over them and toss well to coat. Arrange the vegetables around the edges of the pan, leaving space in the center for the chicken. The chicken can cover some vegetables.
4. Step 4: Place the chicken breast-side down on a sturdy cutting board and pat dry with paper towels. Using sharp kitchen shears, cut closely along each side of the backbone to remove it. Discard the backbone or save for stock.
5. Step 5: Flip the chicken breast-side up and press firmly down on the breast to flatten it until you hear the breastbone crack, allowing the chicken to lie flat. Alternatively, make two 1-inch incisions on either side of the breastbone near the neck to help flatten.
6. Step 6: Transfer the chicken to the roasting pan and brush the remaining marinade all over the chicken, rubbing some under the skin as well.
7. Step 7: Roast in the oven for 45 to 50 minutes, stirring the vegetables halfway through. Cook until a meat thermometer inserted in the thickest part of the chicken breast reads 160°F. The chicken will continue to cook after removal from the oven.
8. Step 8: Transfer the chicken to a clean cutting board or large plate and let it rest for 15 to 20 minutes before cutting into quarters.
9. Step 9: Transfer the vegetables to a large platter and arrange the chicken on or in the middle of the vegetables. Garnish with fresh herbs, crumbled feta, and lemon zest. Serve with whipped feta sauce and arugula if desired. Enjoy!

Tips & Variations

• Use melted butter instead of olive oil for a richer flavor.
• Add other root vegetables like parsnips or sweet potatoes for variety.
• Letting the chicken rest after roasting helps keep it juicy.
• For extra crispy skin, pat the chicken dry well before applying the marinade.
• Serve with a simple arugula salad drizzled with lemon for a fresh contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain moisture. Leftover chicken also works well cold in salads or sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken for this recipe?

Yes, you can use any whole chicken between 3 to 5 pounds. Adjust roasting time accordingly based on the size to ensure it cooks through.

What if I don’t have kitchen shears to remove the backbone?

You can ask your butcher to spatchcock the chicken for you, or carefully use a sharp chef’s knife to cut along the backbone. Just be cautious and take your time.

Easy Whole Roasted Chicken with Potatoes and Vegetables Recipe

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★★★★★

4.7 from 696 reviews

This Easy Whole Roasted Chicken recipe features a beautifully spatchcocked bird marinated in a flavorful blend of olive oil, lemon, garlic, and herbs, then roasted alongside tender fingerling potatoes, carrots, and onions. The chicken is juicy with crispy skin, served with fresh herbs, crumbled feta, and a touch of lemon zest for a vibrant finishing touch. Perfect for a comforting yet elegant dinner that’s simple to prepare and sure to impress.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 whole chicken (about 4 pounds)
• ¼ cup extra-virgin olive oil (or substitute melted butter or avocado oil)
• 1 lemon, juiced
• 3 cloves garlic, roughly chopped
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1 teaspoon oregano
• 1 teaspoon dijon mustard
• Freshly ground black pepper, to taste

Vegetables

• 1 pound fingerling potatoes or baby gold Yukon gold potatoes, halved
• 4 to 5 medium to large carrots, peeled, cut in half lengthwise and then into 3-inch segments
• 1 yellow onion, cut into large chunks

For Serving

• 3 tablespoons fresh chopped dill
• 3 tablespoons fresh chopped parsley
• Crumbled feta cheese
• Lemon zest, for garnish
• Whipped Feta Yogurt Sauce (optional)
• Arugula (optional, for extra greens)

Instructions

1. Preheat the oven: Set your oven to 450°F (232°C) and allow it to fully preheat. Meanwhile, remove the chicken from the refrigerator and let it come to room temperature for 30 minutes, which helps ensure even cooking.
2. Make the marinade: In a small bowl, combine the olive oil, lemon juice, chopped garlic, kosher salt, garlic powder, sweet paprika, oregano, and dijon mustard. Mix until well incorporated. This marinade will add bright and savory flavors to your chicken.
3. Marinate the chicken: Generously brush half of the marinade over the entire chicken, making sure to rub some under the skin for deeper flavor infusion. Set aside the remaining marinade for later.
4. Prepare the vegetables: In a large roasting pan, toss the halved potatoes, carrots, and onion chunks with about 2 tablespoons of the remaining marinade to coat evenly. Arrange the vegetables around the edges of the pan to make space in the center for the chicken.
5. Spatchcock the chicken: Place the chicken breast-side down on a sturdy cutting board. Use sharp kitchen shears to cut along each side of the backbone, removing it completely. Flip the chicken breast-side up and press firmly on the breastbone to flatten the bird until you hear a crack, allowing it to lie flat. This technique promotes even cooking and crispy skin.
6. Position and season the chicken: Place the flattened chicken in the center of the roasting pan. Brush the remaining marinade all over the chicken, again rubbing some under the skin for maximum flavor. Optionally, season with freshly ground black pepper to taste.
7. Roast the chicken and vegetables: Place the roasting pan in the preheated oven. Roast for 45 to 50 minutes, stirring the vegetables halfway through the cooking time to ensure even roasting. Use a meat thermometer to check the thickest part of the chicken breast; it should reach 160°F (71°C). Remember, the chicken will continue to cook as it rests.
8. Rest the chicken: Remove the chicken from the oven and transfer it to a clean cutting board or plate. Let it rest for 15 to 20 minutes before cutting. Resting allows the juices to redistribute, resulting in moist, tender meat.
9. Garnish and serve: Transfer the roasted vegetables to a large platter and arrange the chicken on top or in the center. Sprinkle with fresh chopped dill and parsley, crumbled feta, and lemon zest. Serve optionally with whipped feta yogurt sauce and a bed of arugula for extra freshness. Enjoy your beautifully roasted chicken meal!

Notes

• Bringing the chicken to room temperature before roasting helps it cook more evenly.
• Spatchcocking the chicken reduces cooking time and ensures crispier skin.
• You can save the discarded backbone to make homemade chicken stock for another recipe.
• Use a meat thermometer to check doneness for best results; the safe internal temperature for chicken breast is 165°F, but it’s okay to remove it at 160°F as it continues to cook while resting.
• Feel free to customize vegetables based on seasonality or preference, such as adding parsnips or brussels sprouts.
• Whipped feta yogurt sauce adds a creamy, tangy accompaniment but is optional.
• For a dairy-free option, omit the feta and yogurt sauce and serve with fresh herbs and lemon zest only.

Keywords: whole roasted chicken, spatchcock chicken, easy roasted chicken recipe, sheet pan chicken, roasted chicken with vegetables, lemon garlic chicken, one pan chicken dinner