roast chicken & vegetables

gluten free | easy | dairy free

perfect for sunday suppers with family and friends, this roast chicken and vegetables takes only 15 minutes of prep work!

step 1

Start by measuring out the ingredients listed. You'll find all my tips and substitutions over on the blog.

step 2

Preheat the oven and cut the onion into 8 wedges, then cut the potatoes into 3" chunks and the carrots into 3" lengths.

step 3

Then make the herb butter by mashing the fresh or dried herbs into the butter along with the minced garlic, sea salt, and pepper.

step 4

add the veggies and chicken to a roaster pan, then rub about 1/3 of the herb butter under the chicken skin and dot the veggies with the remaining 2/3. Pour the chicken stock over the veggies.

step 5

Roast until the chicken is done, checking to see if you need to add more chicken stock towards the end. Make the optional gravy and serve!

3 key tips

1. Try using locally grown veggies when possible for extra flavor.

2. use the leftovers to make a chicken and veggie soup.

3. add one of my spinach salads listed in the recipe to make a spectacular meal!


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