Classic Roast Chicken on a Bed of Vegetables
This simple roasted chicken is juicy on the inside, with a crisp golden skin. It’s roasted on top of fresh cut veggies to round out a complete meal!
Roasted chicken…exciting stuff, huh???
…not so much?
Yeah, that’s how I felt for a long time.
Who can blame us, roast chicken has become such a common, “normal” dish, and it can be hard to appreciate something so ubiquitous.
It’s time to rekindle the love for roasted chicken, because when done right, it results in very flavorful, plump, juicy meat, and when you stick the chicken on top of a bunch of your favorite vegetables, those get flavored by the juices of the chicken, and vice versa.
It really is a party where all ingredients exchange flavors to create something spectacularly delicious.
The first thing you want to start with is lots of aromatics, because we all know that a lot of sensed “flavor” really comes from smells.
Cut up all the potatoes, leeks, carrots, and whatever other vegetables you’d like (parsnips, turnips, rutabagas, etc) and make a fancy little bed for the chicken in a 9×13 baking dish:
Season the chicken all over and inside the cavity with lots of salt and pepper, then stuff the cavity with sage, lemon, garlic, and the leek tops.
Truss the chicken (Chef Thomas Keller has an excellent video on how to do it), and place on top of the vegetables.
Then it’s ready to be roasted! About an hour later you’ve got a complete meal:
Here’s the recipe:
Classic Roast Chicken on a Bed of Vegetables
- 4 lb chicken at room temperature
- 3 carrots
- 2 lbs red potatoes
- 1 large leek
- 2 tbsp olive oil
- 1 lemon halved
- 3 cloves garlic smashed
- 1 stem of sage
- salt and pepper
- Preheat the oven to 475 degrees F.
- Cut the carrots and red potatoes into large chunks. Thinly slice the white and light green parts of the leek, setting aside the dark green parts for later. Toss the sliced leeks, carrots, and potatoes all together and season generously with salt, pepper, and the olive oil. Place in a 9×13 baking dish.
- Dry the chicken very well with a paper towel, then season the inside of the bird cavity with salt and pepper, as well as all over the outside of the bird. Stuff the cavity with the lemon, garlic, sage, and reserved leek tops.
- Truss the chicken and place the chicken on the bed of vegetables. Roast at 475 for 25 minutes, then reduce the temperature to 400, and continue cooking for approximately 45 more minutes (this time varies slightly depending on bird size). I roast the chicken until it reads 160 degrees F on a thermometer.
- Let the chicken rest at room temperature for at least 15 minutes for the juices to redistribute, then serve!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
16 Comments on “Classic Roast Chicken on a Bed of Vegetables”
Worked very nicely. Added parsnips and rutabaga to the vegetables because I had them. Got a little more done than I like, but this is the first time using my new convection oven and was using this recipe to test it.
This is a wonderful dish! I was a bit nervous about roasting a whole chicken. But, it turned out to be super tender and delicious. My kids love it, needless to say how much my husband enjoyed it! I had a good night whipping this meal for them! Thank you for sharing such wonderful and healthy dish!
Hi Lynne, I’m so glad you and your family enjoyed the chicken! Thanks for stopping by to let me know =) Happy cooking!
I don’t think there’s anything boring about a simple roast chicken – the smell of one roasting is one of my favorite smells on the planet! It’s so comforting!
Hey, it’s a classic for a reason. Looks fantastic.
Simple, yet delicious! Nice job, Joanne!
Roast chicken is one of my all-time favorite dishes! My father didn’t care for poultry, so we didn’t eat a lot of it. A whole roasted chicken is – to me – the most elegant of dishes, when done right….and this is certainly done right! BRAVO! The pics and directions are FAB!
Beautiful & simple, the way food probably should be most of the time 🙂
Simplicity at its best Joanne, such a classic that’s become somewhat forgotten with all the modern gels, foams, and nitrogen frozen inventions.
You know, you are so right, and you bring up a really good point. Those gel foamy things freak me out to be honest. I’ve tried them at some super expensive restaurants but I haven’t found that I enjoy them! Sounds like you agree.
That’s a gorgeous roast chicken, Joanne. I love classic/simple dishes like this. They’re super exciting to me!
Thanks Tommy!! Have a great weekend =)
I love a good roasted chicken. This looks perfect, especially with all those veggies.
Thanks Erin! Yes, there’s something wonderful about them.
And I haven’t cook much less eaten some roasted chicken since few months ago ! So much possibilities for some leftover , if there’s still some left ! hahahha Yumminess !!!!
It’s easy to forget about isn’t it? You know, lately there haven’t been leftovers…my husband and I devour all of it one dinner!