Roasted Chicken with Vegetables

Whether you don’t like turkey, are keeping your Thanksgiving celebration small, or looking to add another protein to your meal, this Whole Roasted Chicken with Vegetables deserves a place at your table this year.

Key Ingredients

whole chicken olive oil seasonings rd potatoes yukon gold potatoes tomatoes garlic carrots onion

Preheat oven to 375 degrees F. In a measuring cup combine the olive oil, juice of 1 lemon, and all the spices and seasonings. Mix together.


In a large baking dish or cast iron pan and all the chopped vegetables. Peel the outer layers of the whole head of garlic and place in the baking dish.

Pour 1/3 of the marinade over the vegetables and toss to combine. Butterfly the chicken to prepare for roasting.

Rub the remaining marinade on the inside of the chicken, under the skin and on top. Lay the chicken over the vegetables.

Bake for 60-75 minutes or until juices run clear. Remove the chicken and vegetables to a platter, and cover with aluminum foil for 20 minutes or until ready to serve.

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