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Roasted Chicken and Vegetables

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.
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
Calories 742kcal
Author Ang Paris



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


  • 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.


⭐ 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
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Roasted Chicken and Vegetables Recipe.
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!
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.


Calories: 742kcal | Carbohydrates: 72g | Protein: 11g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 126mg | Sodium: 694mg | Potassium: 1988mg | Fiber: 9g | Sugar: 14g | Vitamin A: 13796IU | Vitamin C: 56mg | Calcium: 105mg | Iron: 3mg