Just a15 minutes of prep work to throw everything into the roaster, and the oven turns it into crispy Roast Chicken and Vegetables perfect for family dinner! This recipe is naturally gluten free, paleo, and has a dairy free option as well. It’s an old school home cooked meal with a bit of flare from the chopped fresh herbs and hint of lemon. It’s the kind of supper that’s beautiful enough for entertaining, but simple enough for family dinner, and it’s especially suited for weekends when you have more time around the table.
1 whole chicken, 4-5 pounds
4 tablespoons butter, ghee, or extra virgin olive oil, softened
2 cloves garlic, minced
3 tablespoons chopped fresh rosemary and/or fresh thyme, see notes
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper
6 medium sized Yukon gold potatoes, 2 pounds
6–8 carrots, 1″ diameter, 1.5 pounds
1 red onion, sweet, or yellow onion
1 lemon, juiced
4 cups chicken stock
Optional: 1-2 tablespoons olive oil or avocado oil to brush over the chicken
Preheat the oven to 375ºF.
Remove the chicken from the packaging, drain, remove any giblets from the cavity of the chicken, and pat the skin dry with paper towels.
In a small bowl, mash the butter, garlic, chopped herbs, and salt and pepper together until combined.
Cut the potatoes into chunks about 3″, then cut the carrots into lengths about 3″ as well. Slice both ends off the onion and peel away the tough outer layer. Cut the onion in half, then cut each half into quarters for a total of 8 wedge shaped pieces.
Place the chicken in a large roasting pan, (12″ x 18″ x 4″) and scatter the veggies evenly around it. Gently loosen the chicken skin covering the breast meat and slide about 1/3 of the herb butter mixture under the skin.
You can truss the chicken legs together with kitchen twine, but I’ve stopped doing this extra step and the chicken still cooks evenly and perfectly juicy.
Dot the remaining 2/3 of the herb butter over the veggies. Mix the lemon juice together with 2 cups of the chicken stock and pour it over the veggies.
If you want an extra crispy chicken skin, brush the chicken all over with 1-2 tablespoons olive oil or avocado oil.
Roast the chicken until a meat thermometer inserted between the leg and thigh, not touching the bone, registers 170º and the veggies are tender, about 1 hour 45 minutes to 2 hours. Check the chicken after 1 hour 20 minutes or so and add the additional 2 cups of chicken stock if it’s looking dry. You want to make sure the pan doesn’t run dry or the drippings will start to burn.
Serve the chicken and vegetables straight from the pan, or arrange them on a serving platter. You can also drain out the pan juices and add them to my Gluten Free Gravy.
Garnish with additional sprigs of thyme and rosemary if desired. Or you can also sprinkle the potatoes and veggies with some freshly chopped parsley for a bright pop of color.
You can sub in 1 tablespoon of dried Italian seasoning or Herbs d’ Provence for the fresh rosemary and thyme.
A meat thermometer really helps you to know when chicken is done so you always have juicy meat.
I’ve use a non-stick roaster and an enameled turkey roaster for this recipe and both have worked well.
- Prep Time: 15
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: Roast Chicken Recipe, Roast Chicken and Vegetables and Potatoes, Roast Chicken with Vegetables and Gravy