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Oven Roasted Whole Chicken with Vegetables


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 2 hours, 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 4 - 6 servings 1x

Description

This Oven Roasted Whole Chicken with Vegetables is a delicious and easy weeknight (or weekend) dinner that can be prepared in just minutes.  Everything is roasted on one tray, so clean up is easy!


Scale

Ingredients

Chicken:

  • 1 roasting chicken – I usually buy small roasting chickens that weigh between 4-5 lbs
  • olive oil
  • dried savoury herbs like rosemary, sage and thyme
  • seasoning salt (like Lawrys or Hys)
  • fresh ground pepper

Vegetables:

  • 1 large sweet potato, cubed
  • 56 carrots, chopped
  • 2 medium onions, chopped
  • 5 potatoes, cubed
  • olive oil
  • 1/2 tsp seasoning salt (more if you like)
  • fresh ground pepper

Instructions

  1. Preheat your oven to 350 degrees.
  2. Place the chicken in the centre of a large sheet pan.
  3. Rub the chicken with a couple tablespoons of olive oil.
  4. Sprinkle on your favourite savoury herbs. I like to use rosemary, sage, and thyme.
  5. Generously season with seasoning salt and pepper.
  6. In a separate bowl toss the chopped vegetables with the olive oil, seasoning salt and pepper.
  7. Lay the chopped vegetables around the chicken.
  8. Bake for approximately 2 – 2 1/2 hours (or longer), this is for a small roaster chicken weighing about 4-5 lbs.  When done, the internal temperature should be between 160 – 165 degrees.

Keywords: roast chicken, roasted vegetables, sheet pan chicken