Simple Roasted Chicken and Fresh Veggies

A culinary classic that brings together tender, juicy chicken and vibrant, flavorful vegetables, perfect for a weeknight meal.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main

Cuisine: American

Keyword: Easy

Servings: 4 servings

1 whole Whole Chicken (about 4-5 pounds) Fresh and preferably free-range for best taste.
1/4 cup Olive Oil Use extra virgin for best flavor.
4 cloves Garlic, minced Enhances flavor.
2 tablespoons Fresh Rosemary, chopped Use fresh for vibrant flavor.
1 tablespoon Salt Kosher salt is recommended.
1 teaspoon Pepper, freshly ground Maximize flavor by grinding just before use.
4 pieces Carrots, chopped Cut into even pieces.
2 pieces Bell Peppers, chopped Use a mix of colors for visual appeal.
2 pieces Zucchini, sliced Slice into thick rounds.
1 large Onion, quartered Quarter for even roasting.

Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat it dry with paper towels.
In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper.
Rub the olive oil mixture all over the chicken, coating both the outside and the cavity.
Chop the carrots, bell peppers, zucchini, and onion into bite-sized pieces.
Toss the chopped vegetables with a drizzle of olive oil, salt, and pepper in a large mixing bowl.
Place the seasoned chicken breast-side up in a large roasting pan and surround it with the prepared veggies.
Roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
Halfway through, toss the vegetables to ensure even cooking.
Remove from the oven and allow the chicken to rest for 10-15 minutes before carving.
Carve the chicken and serve it alongside the roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain texture.