Whole Roast Chicken With Vegetables

Made by Chef Rose and Photos by Dailey Life Photography
Servings: 4-6


1 whole chicken 3-4 pounds
Juice of half lemon
3-4 cups chopped vegetables (carrots, potatoes, onions, parsnips)
4 tablespoons olive oil
1/2 tsp Italian seasoning
Chicken Rub
1 tsp paprika
1 tsp seasoning salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1 tsp parsley
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp sage
1/2 tsp lemon zest


Preheat oven to 450°F.
Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper and 1/2 teaspoon Italian seasoning. Place in the bottom of a shallow casserole dish or 9×13 pan.
Rub outside of chicken with remaining 2 tablespoons of olive oil and juice from half a lemon. Season with all of chicken rub.
Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.
Turn oven down to 350°F and bake until the inner thigh reaches 165°F about 75 minutes.
Remove the chicken from the oven and allow to rest 15 minutes before carving.
Serves 4-6
Chef notes: “Great for a date night or to impress a crowd“.

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