Go Back

Savory Roasted Chicken with Autumn Vegetables

Roasted Chicken with Fall Vegetables made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 whole chicken 3-4 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic minced
  • 2 cups Brussels sprouts trimmed and halved
  • 2 large carrots peeled and cut into sticks
  • 1 large sweet potato cut into cubes
  • 1 onion quartered
  • Fresh herbs such as thyme and rosemary, optional

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the chicken by patting it dry with paper towels.
  3. Season the chicken with olive oil, salt, pepper, and minced garlic, ensuring even coverage.
  4. Place the seasoned chicken in a large roasting pan.
  5. In a separate bowl, toss the Brussels sprouts, carrots, sweet potato, and onion with olive oil, salt, and pepper.
  6. Arrange the vegetables around the chicken in the roasting pan.
  7. Roast in the preheated oven for 1 to 1.5 hours, or until the chicken reaches an internal temperature of 165°F (75°C).
  8. Baste the chicken with pan juices halfway through roasting.
  9. Let the chicken rest for 10-15 minutes before carving.
  10. Serve the carved chicken alongside the roasted vegetables.