Our Roasted Chicken and Vegetables Recipe with garlic compound butter doesn't get more delicious - or easy - than this! Be sure to pin this one because you'll be making it again and again.
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Roasted Chicken and Vegetables
Mr. Juggling Act loves roasting a whole chicken on Sundays. This recipe is really his, and I think you're going to love it.
Using Cowboy Butter to season the chicken before roasting will add so much amazing flavor! This compound butter made with fresh parsley, garlic and other seasonings with a bold taste that is amazing on just about everything.
Plus, smearing the butter under the skin will help the meat stay moist and the skin becomes crispy. Cowboy Butter is hands down one of our most popular recipes here on Juggling Act Mama, and this is the perfect excuse to make it.
How to Roast a Whole Chicken:
- Remove and discard the giblets
- Truss the legs using butcher's twine (tie the legs together).
- Season as desired.
- Cook for 20 minutes per pound at 350-degrees F.
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Roasted Chicken and Vegetables Recipe.
YES! The best thing about this recipe is that everything goes into the roasting pan altogether. Vegetables have different cooking times, to consider this when you are cutting them. Larger pieces will turn out perfectly - no one likes mushy carrots!
Since the root vegetables are cooked right along with the chicken, you don't need to add much else to your meal. A light salad with Lemon Vinaigrette is good choice. Creamed Spinach or Steamed Broccoli are tasty side dishes also.
🧂 Ingredients
- Cowboy Butter
- Lemon
- Fresh Garlic
- Parsley
- Whole Chicken
- Red Bliss Potatoes
- Carrots
- Chicken Stock
🔪Instructions
This is meant to be a brief overview of the Roasted Chicken and Vegetables Recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat the oven to 350-degrees F.
- Add the onion to the bottom of the roasting pan.
- Rinse the chicken, discard the gibbets, and truss the legs. Set the chicken on top of a rack in the roasting pan.
- Place the whole cloves of garlic and half the lemon inside the cavity of the chicken.
- Massage 2 tablespoons of the softened cowboy butter all over the chicken, including under the skin.
- Arrange the potatoes and carrots around the chicken on the roasting pan.
- Melt an additional 2 tablespoon of cowboy butter and drizzle over the vegetables.
- Cook at 350 degrees F for 20 minutes per pound, or until the internal temperature reaches 165-degrees F (there will be some carryover cooking after you remove it from the oven). Remove from the oven and cover with foil. Let sit for 10 minutes.
How to Make Gravy
- Strain the drippings into a large liquid measuring cup.
- In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook 1-2 minutes.
- Slowly add the liquid to the saucepan and whisk to combine. Cook over medium-high heat until the liquid reduces and thickens. Serve immediately.
Equipment
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- Cutting Board
- Santoku Knife
- Vegetable Peeler
- Roasting Pan
- Meat Thermometer
- Liquid Measuring Cup
- Dry Measuring Cups
⭐ Tips
Look for root vegetables that are very firm - the harder, the better!
Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.
📖 Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our Roasted Chicken and Vegetables recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
Root vegetables are perfect for roasting. Here are some other vegetables you can use in this one-pan meal:
- sweet potatoes
- parsnips
- turnips
- rutabagas
- yams
- golden beets
🍴 Serving Suggestions
There's not much more you really need to add to this meal since everything cooks in one pan! This would be delicious served with a salad and light lemony vinaigrette which would complement the cowboy butter. You could also serve it with cranberry sauce. These buttery dinner rolls are my absolute favorite for any meal.
For a holiday meal, try these Roasted Brussels Sprouts with Cranberries or Pan Sautéed Asparagus.
😋 Similar Recipes
Here are some other delicious chicken recipes you might enjoy:
📋 Recipe
Looks pretty amazing, right? The chicken is succulent and the skin is crisp. Plus you have your perfectly cooked potatoes and carrots all in the same pan. Making gravy from the drippings is a cinch and takes just a few extra minutes.
Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Recipe
Roasted Chicken and Vegetables with Cowboy Butter
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Equipment
- Vegetable Peeler
- Roasting Pan
- Meat Thermometer
Ingredients
Cowboy Butter
- 1 cup salted butter 2 sticks
- ¼ cup finely minced fresh parsley
- A pinch of red pepper flakes
- A pinch of coarsely ground black pepper
- 1 clove garlic finely minced
- juice and zest of ½ lemon
Roasted Chicken with vegetables
- 1 5-6 lb whole chicken
- 1 Lemon quartered
- 4 whole cloves fresh garlic
- 1 large sweet onion quartered
- 2 cups chicken stock
- 6 medium red bliss potatoes peeled and halved
- 4 large carrots peeled
- Fresh parsley
Instructions
- Preheat the oven to 350-degrees F.
- Add the onion to the bottom of the roasting pan.
- Rinse the chicken, discard the gibbets, and truss the legs. Set the chicken on top of a rack in the roasting pan.
- Place the whole cloves of garlic and half the lemon inside the cavity of the chicken.
- Massage 2 tablespoons of the softened cowboy butter all over the chicken, including under the skin.
- Arrange the potatoes and carrots around the chicken on the roasting pan.
- Melt an additional 2 tablespoon of cowboy butter and drizzle over the vegetables.
- Cook at 350-degrees F for 20 minutes per pound, or until the internal temperature reaches 165-degrees F (there will be some carryover cooking after you remove it from the oven). Remove from the oven and cover with foil. Let set for 10 minutes.
To make gravy from the drippings;
- Strain the drippings into a large liquid measuring cup.
- In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook 1-2 minutes.
- Slowly add the liquid to the saucepan and whisk to combine. Cook over medium-high heat until the liquid reduces and thickens. Serve immediately.
Notes
- sweet potatoes
- parsnips
- turnips
- rutabagas
- yams
- golden beets
Helen says
Oh my! This reminds me of Sunday dinners at Grandma's!
Ang Paris says
Thanks for stopping by, Helen! It is such a classic dinner, but with the Cowboy Butter, it's got a little makeover!