Whole Roasted Chicken And Veggies Recipe 6
Print Pin
5 from 3 votes

Whole Roasted Chicken And Veggies Recipe

An easy roast chicken recipe that you can make in a little more than an hour.
Course Chicken, Cina, Pranz
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 5 portions
Calories 482kcal
Author Blondelish


  • 1 whole chicken (of about 4 pounds / 2 Kg) rinsed and pat dry
  • Sea salt and ground pepper
  • 1/2 bunch thyme
  • 1/2 bunch rosemary
  • 1 lemon
  • 3 garlic cloves minced
  • 3 red onions peeled and cut into quarters
  • 300g / 10.5Oz baby carrots
  • 300g / 10.5Oz Brussels sprouts
  • 1 pound baby potatoes cut into halves
  • 4 Tbsp extra-virgin olive oil divided
  • 1 Tbsp Italian seasoning


  • Preheat oven to 200C/400F degrees.
  • In a large baking tray place potatoes, carrots, Brussels sprouts, red onion and garlic. Add 2 Tbsp olive oil, then sprinkle with Italian seasoning and add a generous pinch of salt and pepper. Mix well to get the veggies evenly seasoned and coated.
  • Add the chicken on top of veggies. Stuff a whole lemon, rosemary and thyme in its cavity. Drizzle olive oil on it and season with salt and black pepper. Using your hands, massage the chicken making sure it's all coated with oil and seasoning.
  • Roast until the chicken is golden brown (about 1 hour) and the juices run clear when pierced between its breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees).


Cooking time will depend on the chicken size and temperature.
You need to bring it to room temperature before roasting it.
The one I made had about 2 Kg /4 pounds but if yours is larger, you should cook it for an additional 30 to 45 minutes.
A meat or instant-read thermometer is best for determining the temperature of your chicken. The safe internal temperature for cooked chicken is  75° C/165° F. 
Follow the tips below to make sure it comes out perfect.
  1.  Take the chicken out of the fridge 45 minutes before cooking it and bring it to room temperature. This will make the meat more tender and juicy. Note that this step is very important and if you skip it, cooking time will be longer and the meat will come out dry, especially the breast.
  2.  See when it's done by inserting an instant-read thermometer into the thickest part of the thigh. If it's cooked, it should show 165 F (75C).
  3.  If you don't have a thermometer, then pierce the part between the breast and leg. The juices should run clear when it's done.
  4.  If you want to take things to another level (to the pros league) then you need to marinate it overnight. Note that there are many ways of marinating it so you need to choose your favorite. You can do it in lemon or orange juice, with olive oil herbs and condiments, or even in your favorite beer.
  5.  You can replace the veggies I used in this recipe with your favorites (like broccoli, butternut squash, parsnip etc). But please cut them the same size, so the cooking time will remain the same.
  6.   If you would like it to have a smoky flavor, season it with smoked paprika.


Calories: 482kcal | Carbohydrates: 25g | Protein: 26g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 99mg | Potassium: 770mg | Fiber: 4g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 36.8mg | Calcium: 65mg | Iron: 2.6mg