This oven chicken with roasted vegetables and potatoes may look impressive, but it is easy to make. Everything is done in one oven dish, which saves washing up!
The herb butter makes the chicken wonderfully juicy, and the juices of the chicken make the vegetables and potatoes nice and crispy. This dish is ideal for a cozy meal with family or friends. It is simple, quick, and full of flavor!
Crispy Roast Chicken with Veggies and Herbs
I love oven-roasted chicken. You put it in the oven and don't have to worry about it anymore.
You spread the chicken with homemade herb butter and roast it together with carrots, onion, garlic, tomatoes, and potatoes. The whole dish goes in one bowl, so little fuss! While the chicken is in the oven, your house fills with the delicious smell of roasted chicken and garlic. This is an ideal recipe for a relaxed dinner at home.
And after dinner? Then, you can still use the chicken for other recipes, such as a delicious Dutch chicken soup with fresh vegetables. From the bones (and any leftover vegetables), I make a delicious chicken stock in the slow cooker and freeze it in portions. Yes, that will come up here. But now, let's talk about this delicious oven chicken.
What do you need?
- Whole chicken: This gives the most flavor and makes the meat nice and juicy. While you can also use chicken legs, a whole chicken is still the tastiest and can be more cost-effective, as it provides more servings and can be used for other recipes.
- Baby potatoes: Use unpeeled baby potatoes, which you scrub well. If you use pre-cooked baby potatoes, add them later (after 45 minutes).
- Garlic: You can crush all the cloves on your plate. The garlic will then mix wonderfully with the vegetables and chicken.
Preparation
- Place the vegetables, potatoes, and garlic in an oven dish. Sprinkle with olive oil, salt, and pepper, and mix well.
- Season the chicken inside and out with salt and pepper. Mix the butter with lemon zest and rosemary. Carefully loosen the chicken's skin and spread half of the herb butter under the skin.
- Melt the rest of the butter and brush the outside of the chicken with it. Stuff the chicken with the lemon halves.
- Place the chicken on top of the vegetables and cover with aluminum foil. Bake for 45 minutes at 440 °F (230 °C). Then remove the foil and bake for another 45 minutes until the chicken reaches a core temperature of 167 °F (75 °C).
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📖 Recipe
RECIPE CARD
Ingredients
- 1 Whole chicken
- salt and pepper
- 4 carrots, diced
- 1 onion, finely chopped
- 2 pounds baby yellow potatoes
- 1 cup cherry tomatoes
- 10 cloves garlic, whole
- 2 tablespoons olive oil
- 4 tablespoons butter, at room temperature
- 1 lemon
- 2 sprigs rosemary, finely chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat your oven to 440 °F. Pat the chicken dry with kitchen paper, and sprinkle the inside and outside generously with salt and pepper.1 Whole chicken, salt and pepper
- Place the carrots, onion, baby potatoes, cherry tomatoes, and garlic cloves in a large oven dish. Sprinkle the vegetables with olive oil, season with salt and pepper, and mix everything well.4 carrots, 1 onion, 2 pounds baby yellow potatoes, 1 cup cherry tomatoes, 10 cloves garlic, 2 tablespoons olive oil
- Grate the lemon zest and mix this in a bowl with the butter and finely chopped rosemary.4 tablespoons butter, 1 lemon, 2 sprigs rosemary
- Halve the lemon and place both halves in the cavity of the chicken. Carefully loosen the chicken's skin with your fingers and spread some herb butter under the skin.
- Melt the rest of the butter and spread it well over the outside of the chicken.
- Place the chicken on top of the vegetables in the oven dish. Cover the dish with aluminum foil and roast the chicken for 45 minutes at 440 °F.
- After 45 minutes, remove the foil and bake the chicken for another 45 minutes without the foil until golden brown. Check whether the chicken is done by inserting a meat thermometer into the thickest part of the chicken. If the thermometer reads 167 °F, the chicken is done.
- Remove the chicken from the oven and let it rest for 10 minutes before cutting it. This will keep the juices in the meat.
- Serve the chicken with the roasted vegetables and potatoes. Enjoy!
Notes
Allow the chicken to cool quickly before storing it. Leftover meat is delicious in nasi goreng, a stir-fry with potatoes, chicken soup, or bami.
- Refrigerator: Remove the meat from the bones and store it in a sealed container in the fridge for up to 2 days.
- Freezer: Remove the meat from the bones and store it in an airtight container in the freezer for up to 2 months.
- Bones: Make delicious stock for chicken soup! For example, use this recipe for slow-cooker chicken stock.
Nutrition
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