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Delicious roasted chicken served with fresh vegetables

Roasted Chicken with Vegetables

A one-pan wonder featuring juicy roasted chicken paired with colorful vegetables, seasoned to perfection and bursting with flavor.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken (4-5 lbs)
  • 1/2 cup white wine (or chicken stock)
  • 1 1/2 sticks butter (softened)
  • 4 cloves garlic (minced)
  • 2 sprigs rosemary Whole sprigs for stuffing
  • 4 sprigs thyme Whole sprigs for stuffing
  • 2 sprigs sage Whole sprigs for stuffing
  • 1 lemon lemon (zest)
For the Vegetables
  • 1 lb baby potatoes (halved)
  • 1 lb carrots (roughly chopped)
  • 1 large onion (quartered) Half for stuffing, half for roasting
  • 4 tablespoons olive oil
  • 2 tablespoons salt (divided) 1 tablespoon for chicken and 1 tablespoon for veggies
  • 2 teaspoons black pepper Divided as needed
  • 1 tablespoon Bayou City All Purpose Seasoning For chicken
  • 1 tablespoon Bayou City All Purpose Seasoning (or creole seasoning) For veggies
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne Optional but recommended
  • 1 teaspoon onion powder
  • 1 tablespoon rosemary (chopped)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Season the chicken with 1 tablespoon of salt and set it aside.
  3. In a small bowl, mix the softened butter, minced garlic, seasonings, smoked paprika, cayenne (if using), onion powder, chopped rosemary, and lemon zest. Add salt and pepper to taste.
  4. Pat the chicken dry and rub the Creole garlic butter all over it.
  5. Stuff the cavity with lemon, thyme, rosemary, sage, and half of the onion.
Cooking
  1. Toss the potatoes, carrots, and remaining onion with olive oil, salt, pepper, Bayou City seasonings, and dried thyme.
  2. Place the veggies in a roasting pan and add white wine or chicken stock.
  3. Place the chicken breast-side up on a rack over the veggies or right on top.
  4. Roast for 1 hour and 30 minutes, basting every 30 minutes.
  5. Let the chicken rest for 10-15 minutes before carving.
  6. Serve the chicken with the veggies, drizzled with pan drippings.

Notes

Don’t skip toasting the garlic; it makes all the difference! You can switch up the veggies based on availability and try using herb-infused butter for enhanced flavor.