Roasted Chicken and Vegetables.jpg

Easy Roasted Chicken & Vegetables Recipe

It is easy to be intimidated by the idea of cooking an entire chicken, but this is a simple and fool-proof one-pan method to make an entire meal with endless possibilities for leftovers.

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see what you can do with the leftovers from this recipe, check out this delicious Chicken, Vegetable & Rice Patties recipe.

5 from 1 vote
Roasted Chicken and Vegetables.jpg
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Easy Roasted Chicken & Vegetables Recipe

Prep Time10 mins
Cook Time1 hr 30 mins
Resting Time15 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 937kcal
Author: Kim Maes

Ingredients

  • 1 5-pound whole chicken
  • 4 tablespoons olive oil or softened butter
  • 2 teaspoons garlic salt divided
  • 4 garlic cloves mashed
  • 5 teaspoons sea salt divided
  • 2 teaspoons smoked paprika divided
  • 2 yellow onions roughly chopped
  • 3 pounds yellow potatoes diced into 1-inch pieces
  • 4 large carrots peeled and chopped into 1-inch pieces

Instructions

  • Arrange the rack in the middle of the oven. Preheat the oven to 400°F.
  • Place chicken in a roasting pan or baking dish. In a small bowl, mix together olive oil or butter, half of the garlic salt, and mashed garlic. Rub generously over the entire chicken, including under the skin of the breast. Season entire chicken generously with half of the sea salt and half of the paprika.
  • Roast for 30 minutes. Reduce oven temperature to 350°F. Pull out the pan and scatter onions, potatoes, and carrots around the chicken and season with remaining garlic salt, sea salt, and paprika. Roast for about 1 hour, until the chicken is cooked through. If the chicken is getting too brown, cover loosely with foil.
  • Let chicken sit for 15 minutes before carving. Serve with vegetables.

Notes

Reserve 2 cups of chicken and 1-2 cups vegetables for meal 2.

Nutrition

Nutrition Facts
Easy Roasted Chicken & Vegetables Recipe
Amount Per Serving
Calories 937 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 19g95%
Cholesterol 234mg78%
Sodium 4439mg185%
Potassium 2229mg64%
Carbohydrates 54g18%
Fiber 11g44%
Sugar 5g6%
Protein 60g120%
Vitamin A 11415IU228%
Vitamin C 51.7mg63%
Calcium 174mg17%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Carrots Chicken Dinner Easy Gluten-Free Gluten-Free Recipes Kim Maes Leftovers Magazine Optionally Dairy Free Potatoes Vegetables
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