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a whole chicken roasted on a bed of vegetables in a baking pan.
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5 from 2 votes

Easy Roast Chicken For Weekly Meal Planning

Roast a whole chicken with vegetables for an easy one pan meal perfect for weekly meal prep. This simple method delivers tender, flavorful chicken and versatile leftovers you can use in meals throughout the week.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time15 minutes
Total Time1 hour 50 minutes
Course: Main Dish
Cuisine: American
Diet: Low Carb, Gluten Free
Keyword: air fryer baked potato, chicken, chicken leftovers, meal plan, roast chicken, roasted chicken, roasting a whole chicken
Servings: 4 servings
Author: Joanie Zisk

Equipment

  • Large roasting pan

Ingredients

  • 2 cups broccoli florets
  • 4 medium carrots -thickly sliced
  • 1 medium onion -thickly sliced
  • 4 cloves garlic -divided
  • 1 ½ teaspoon olive oil -divided
  • 1 (5-6 pound) whole chicken -rinsed and patted dry with giblets removed
  • 1 teaspoon kosher salt -divided
  • ¾ teaspoon coarsely ground black pepper -divided
  • ½ teaspoon dried rosemary
  • 1 lemon -sliced in half
  • 4 tablespoons salted butter -softened
US - Metric

Instructions

  • Heat the oven to 425°F (220°C).
  • In a roasting pan, toss the broccoli, carrots, onion, and two garlic cloves with ¼ teaspoon salt and 1 teaspoon olive oil.
  • Remove the giblets from the chicken, rinse the inside and outside, and pat the chicken completely dry.
  • Season the inside of the chicken with ½ teaspoon salt, ½ teaspoon black pepper, and dried rosemary.
  • Fill the cavity with lemon quarters, the remaining garlic, and 2 tablespoons of butter.
  • Place the chicken in the roasting pan and arrange the vegetables around it.
  • Rub the outside of the chicken with the remaining 2 tablespoons of butter and ½ teaspoon olive oil.
  • Season the skin with ¼ teaspoon salt and ¼ teaspoon black pepper.
  • Roast for about 1½ hours, or until the juices run clear or a thermometer reads 165°F in the thigh.
  • Transfer the chicken and vegetables to a platter, cover with foil, and rest for 20 minutes.
  • Carve the chicken and serve with the roasted vegetables.

Notes

  • Check the Temperature: Use a meat thermometer to confirm the chicken reaches 165°F in the thickest part.
  • Let It Rest: Rest the chicken for 10 to 15 minutes before carving so the juices settle and the meat stays tender.
  • Pat the Chicken Dry: Dry the skin with paper towels before seasoning. This helps the chicken brown more evenly.
  • Roast on the Center Rack: Placing the pan on the center rack promotes even cooking and consistent browning.
 
  • Note: You can easily customize the vegetables in this recipe based on what you have on hand. Broccoli, carrots, and onion roast beautifully, but other sturdy vegetables work just as well. Sweet potatoes, parsnips, Brussels sprouts, and cauliflower are all great options and hold up nicely in the oven. Mixing and matching different vegetables adds variety and gives you a flavorful, well rounded pan of roasted chicken and vegetables.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 740mg | Potassium: 428mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10825IU | Vitamin C: 61.5mg | Calcium: 64mg | Iron: 0.8mg

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