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

Easy Roasted Chicken and Vegetables

A whole chicken stuffed with lemon and onion and roasted over potatoes, carrots and celery until the vegetables are tender and the skin is golden. Eight ingredients and one pan.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting 10 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken about 4-5 lb, giblets removed
  • 1 large onion cut in chunks
  • 3 small lemons cut in chunks
  • 1 Tbsp kosher salt divided
  • 1 tsp black pepper divided
  • 4 potatoes cut in chunks
  • 4 carrots cut in chunks
  • 3 celery stalks cut in chunks
  • fresh or dried herbs optional

Method
 

  1. Preheat the oven to 350°F and line a roasting pan with foil.
  2. Pat the chicken dry. Tuck the wings under and sprinkle the skin with salt and pepper.
  3. Stuff the cavity with a few pieces of onion and lemon and tie the legs together with kitchen string.
  4. Set the chicken in the pan and scatter the potatoes, carrots, celery and the remaining onion and lemon around it. Sprinkle everything with more salt and pepper (and herbs if using).
  5. Cover and roast 1 hour to 1 hour 15 minutes, depending on weight, until a thermometer in the thigh and breast (not touching bone) reads 160°F, rising to 165°F as it rests. Uncover for the last few minutes to brown the skin.
  6. Scoop out the vegetables and rest the chicken 10 minutes before carving. Save the drippings in a jar for soup.

Notes

Potatoes soak up the chicken flavor; carrots and celery hold their shape. Drippings make a wonderful base for homemade soup.