Roasted Chicken and Vegetables Recipe

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.

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.

Ingredients for Roasted Chicken and Vegetables Recipe:

• Cowboy Butter
• Lemon
• Fresh Garlic
• Parsley
• Whole Chicken
• Red Bliss Potatoes
• Carrots
• Chicken Stock

Can you cook chicken and vegetables together?

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!

Pro Tip: Look for root vegetables that are very firm – the harder, the better!

How to Make Roasted Chicken and Vegetables

1. Preheat the oven to 350-degrees F.
2. Add the onion to the bottom of the roasting pan.
3. Rinse the chicken, discard the gibbets, and truss the legs. Set the chicken on top of a rack in the roasting pan.
4. Place the whole cloves of garlic and half the lemon inside the cavity of the chicken.
5. Massage 2 tablespoons of the softened cowboy butter all over the chicken, including under the skin.
6. Arrange the potatoes and carrots around the chicken on the roasting pan.
7. Melt an additional 2 tablespoon of cowboy butter and drizzle over the vegetables.
8. 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.

Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.

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For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.

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.

Roasted Chicken and Vegetables Recipe 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

What goes well with chicken?

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.

Buttery Dinner Rolls

Light and fluffy dinner rolls with loads of butter along with garlic and herbs are a nice addition to any meal!

Get the Recipe >>>

Garlic Green Bean Recipe

You will love how easy these skillet green beans are to make using our incredibly flavorful Cowboy Butter with garlic and lemon. It is the best garlic green bean recipe ever!

Get the Recipe >>>

Roasted Chicken and Vegetables 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.

When you make this, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Roasted Chicken and Vegetables with Cowboy Butter

Cook your whole dinner right in one roasting pan! Juicy chicken flavored with homemade garlic compound butter with potatoes and carrots makes the perfect Sunday supper.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: roasted chicken and vegetables

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4 servings

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Equipment

• Cutting Board
• Santoku Knife
• Vegetable Peeler
• Roasting Pan
• Meat Thermometer

Ingredients

Cowboy Butter

• 1 cup salted butter 2 sticks
• 1/4 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.

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.