Roast Chicken With Vegetables Recipe

Name: Roast Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken, about 5 lbs.; 1 lemon, halved; 2 tablespoons unsalted butter, softened; Salt and pepper; 2 leeks, dark green leaves trimmed, halved lengthwise, cut into 2-inch lengths; 2 carrots, cut into 1-inch pieces; 2 parsnips, cut into 1-inch pieces, thick ends halved; 2 small white turnips, peeled and halved; 6 small red potatoes, halved; 2 shallots, halved; 2 sprigs fresh thyme; 2 tablespoons olive oil; 1/2 cup low-sodium chicken broth

Servings: persons

1 roasting chicken, about 5 lbs.
1 lemon, halved
2 tablespoons unsalted butter, softened
Salt and pepper
2 leeks, dark green leaves trimmed, halved lengthwise, cut into 2-inch lengths
2 carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces, thick ends halved
2 small white turnips, peeled and halved
6 small red potatoes, halved
2 shallots, halved
2 sprigs fresh thyme
2 tablespoons olive oil
1/2 cup low-sodium chicken broth

1
Preheat oven to 475u00b0F. Coat a large roasting pan with cooking spray. Trim chicken of excess fat. Place lemon halves inside cavity. Truss or tie legs with kitchen string; tuck wings underneath body. Set chicken in center of roasting pan and rub all over with butter. Season generously with salt and pepper.
2
In a large bowl, toss leeks, carrots, parsnips, turnips, potatoes, shallots and thyme with olive oil. Season with salt and pepper. Arrange vegetables around chicken; pour in broth. Roast for 25 minutes, then reduce oven temperature to 400u00b0F. Cook until an instant-read thermometer inserted into thigh reads 165u00b0F, 50 to 60 minutes.
3
Transfer chicken to a large platter, cover loosely with foil and let rest for 10 to 15 minutes. Before serving, remove any excess fat from roasting pan, then place pan, with vegetables and pan juices, over medium-high heat. (If there are not enough pan juices, pour in 1/4 cup chicken broth.) Cook, tossing vegetables, until warmed through, shiny and glazed, 3 to 5 minutes. Uncover chicken, surround with vegetables and serve warm.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 roasting chicken, about 5 lbs., 1 lemon, halved, 2 tablespoons unsalted butter, softened, Salt and pepper, and more.

Yes, Roast Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions