Deliciously Easy Roasted Chicken and Vegetables with 8 Ingredients

This Deliciously Easy Roasted Chicken and Vegetables with 8 Ingredients is a perfect one-pan meal! Tender, flavorful, and ready to satisfy your cravings in no time.

Roasted Chicken, Potatoes, Onions, Carrots and Salad on a Plate

Let’s face it, on those nights when you don’t have the energy or time, roasted chicken and vegetables are the perfect answer. You want something delicious but might be lacking inspiration. Believe it or not, this happens to me quite frequently. As much as I love to cook, the mood has to be right, my children have to be entertained, and my kitchen has to be clean.

There’s no way I can concentrate on making a new recipe when I have crunchies sticking to the bottom of my feet or my kids are looking for attention. So on those days when motivation is distant, I lean on several of my “go-to” recipes. These are meals I deem easy, affordable, and delicious, just like Ree Drummond’s comforting dishes.

Roasted chicken and vegetables is one of those staples. Everything is done and ready to eat at once, and I really only have to focus for about 5 minutes. Plus, I even get chicken broth that I can use in soups throughout the rest of the week. It’s a win-win situation!

Steps to Make My Roasted Chicken and Vegetables Meal

Step 1: Prepare Your Roasting Pan

I first line my roasting pan with foil to catch all those yummy juices and make for easy cleanup.

Step 2: Chop the Aromatics

Diced Onions and Lemons on a Cutting Board with a Chefs Knife

Next, I dice up one large onion and three small lemons.

Step 3: Prepare the Chicken

Cleaned and Dried Whole Chicken on a Cutting Board

Now for the bird. I clear out any innards and wash her under water for a minute or two. Then I pat her dry with a paper towel so the seasonings will stick and make the chicken more flavorful.

Step 4: Season the Chicken

Seasoned Whole Chicken Sitting on a Cutting Board

I fold the wings underneath the body and sprinkle kosher salt and black pepper on top.

Step 5: Stuff the Chicken

Whole Chicken Stuffed with Lemon and Onions Sitting on a Cutting Board

Then I turn her over and stuff the insides with a few pieces of onion and lemon. This is really a key step if you want to infuse more flavor into the Roasted Chicken and Vegetables.

Step 6: Secure the Legs

Tied, Stuffed, and Seasoned Whole Chicken Sitting on a Cutting Board

Now I tie the legs shut with some cooking string so the onion and lemon will steam through the meat and not out the opening.

Step 7: Add Vegetables

Potatoes, Carrots, and Celery on a Cutting Board with a Knife

I set the bird in the roasting pan and chop up whatever veggies I want to roast. Potatoes come out soft and flavorful, so I always use those. I also tend toward carrots and celery because they hold their shape and don’t become too mushy. My kids will even eat them this way because they have a delicious flavor from the chicken.

Step 8: Season the Veggies

Chicken, Lemons, Onions, Celery, and Carrots in a Roasting Pan

I throw the veggies in around the chicken. I also put in the extra onion and lemon and then sprinkle everything with more kosher salt and pepper. Other herbs can be thrown in at this point too.

Step 9: Roast the Chicken

I put the chicken in a 350-degree oven, covered, for about an hour to an hour and fifteen minutes. The length of time in the oven depends on how much the chicken weighs. I ensure the meat is done by inserting a meat thermometer into the meaty part of the thigh and also through the whole breast. If both measure 160 degrees, then it’s done. Make sure not to rest the thermometer next to the bone, as this will give an inaccurate reading. I also take the lid off and let the skin brown for a few minutes.

Step 10: Let the Roasted Chicken and Vegetables Rest

Whole Roasted Chicken Sitting in a Large Roasting Pan

Next, I scoop out all the veggies and let the chicken cool off for about 10 minutes. While it is cooling, I like to pour the drippings into a mason jar and keep it in the fridge. The broth serves as a wonderful addition to homemade soups.

Step 11: Enjoy Your Meal

The vegetables come out nice and tender and are immediately ready to eat! Look at how simple that was! It really doesn’t take that much effort, and you have a delicious, healthy meal that the whole family will love. Plus, the aroma from the Roasted Chicken and Vegetables filling your house is simply irresistible!

If you’re looking for more chicken inspiration, be sure to check out my other chicken recipes on the blog. Just like Ree Drummond, I believe that cooking should be enjoyable and accessible for everyone. Whether you’re a seasoned cook or just getting started, these recipes are designed to make your life easier. So, roll up your sleeves, dive into the kitchen, and enjoy the satisfying experience of cooking a homemade meal. Trust me, you’ll be glad you did!