Roasted Chicken with Vegetables: quick and easy
Roasted chicken is a classic favourite, and this recipe really delivers! It’s straightforward yet delicious, with crispy skin and juicy meat. Perfect for a comforting family dinner or a special weekend meal.
Roasted chicken is a delicious and versatile dish made by cooking a whole chicken in the oven with various seasonings and spices. It can be served as a centrepiece for a family meal or used in various recipes, such as sandwiches, salads, or soups, making it a popular and satisfying choice for any occasion.
Looking for another delicious chicken recipe? Here are some of our top picks that are perfect for any meal. Try our Lemon Garlic Chicken for a zesty and flavorful dish that’s great for dinner. For a quick and easy meal, Easy Chicken Stir Fry is perfect for busy weeknights. If you’re in the mood for something comforting, Creamy Boursin Cheese Chicken will hit the spot.
For a healthy option, Creamy Chicken with Spinach and Peppers is both light and satisfying. Lastly, don’t miss our Tomato Chicken for a warm and hearty meal. These recipes are easy to make and sure to please everyone at the table.
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This chicken dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more. You should also try our Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
Expert Tips
Choose Quality Chicken: Pick a fresh, right-sized bird for even cooking.
Season Well: Use plenty of salt, pepper, herbs, and spices for flavour.
Use a Thermometer: Check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F (75°C) for safe and juicy meat.
Why you’ll love this recipe
You’ll love this quick and easy Roasted Chicken recipe because it requires minimal prep and cooks up in no time. The delightful blend of tender chicken, and colourful vegetables like carrots, bell peppers, and zucchini, seasoned with garlic, herbs, and olive oil, creates a satisfying and wholesome meal.
It’s also nutritious, packed with essential vitamins and minerals from fresh ingredients. This recipe is versatile, making it perfect for weeknight dinners, family gatherings, or a hearty meal any time of day. Plus, it’s family-friendly, using simple ingredients that appeal to everyone’s palate.
Ingredients
Whole Chicken: Choose a fresh, quality chicken. Ensure it’s fully thawed and pat dry before marinating. Roast until the meat reaches 165°F (75°C) for juicy results.
Potatoes: Opt for Yukon Gold or red potatoes for roasting. Cut into even pieces to cook uniformly. Coat well with the marinade for a better taste.
Asparagus: Pick firm asparagus with tight tips. Trim the tough ends.
Red Onions: Select medium-sized onions, and cut them into wedges.
Chargrilled Artichoke Quarters: Drain excess oil from packaged artichokes.
Marinade Recommendations
- Garlic: Crush fresh garlic for maximum flavour.
- Mustard: Use Dijon mustard for tanginess.
- Garlic and Herbs Seasoning: Adjust to taste.
- Paprika: Choose smoked or sweet paprika for depth.
- Fine Salt: Use kosher salt sparingly.
- Ground Pepper: Freshly ground pepper adds aroma.
- Olive Oil: Extra virgin olive oil enhances taste.
- Soy Sauce: Low-sodium soy sauce adds umami.
Substitutions
Whole Chicken: Substitute with chicken thighs, drumsticks, or breasts if you prefer specific cuts. For a vegetarian option, consider substituting with tofu or tempeh marinated in a similar seasoning.
Potatoes: Swap Yukon Gold or red potatoes with sweet potatoes or baby potatoes. Cauliflower or butternut squash can be used for a low-carb alternative.
Asparagus: Green beans or broccoli can replace asparagus for a similar texture. Brussels sprouts are another great option that roast well.
Red Onions: White or yellow onions can be used instead of red onions. Shallots offer a milder flavour if preferred.
Chargrilled Artichoke Quarters: Fresh or canned artichoke hearts, drained and sliced, can substitute chargrilled artichoke quarters. Roasted bell peppers or sun-dried tomatoes add a similar tangy hint.
Marinade Substitutions:
- Garlic: Use garlic powder or minced garlic if fresh garlic isn’t available.
- Mustard: Replace Dijon mustard with honey mustard or omit it.
- Garlic and Herbs Seasoning: Create your blend using dried herbs like thyme, rosemary, and oregano.
- Paprika: Smoked paprika or chilli powder can replace paprika for a spicier kick.
- Fine Salt: Substitute with sea salt or kosher salt based on preference.
- Ground Pepper: Freshly ground black pepper or crushed red pepper flakes are alternatives.
- Olive Oil: Avocado oil or melted butter can be used instead of olive oil.
- Soy Sauce: Tamari or coconut aminos are gluten-free options that provide a similar umami taste.
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Variations for roasted chicken
Mediterranean Style
- Ingredients: Use cherry tomatoes, bell peppers, and olives instead of asparagus and artichokes. Add feta cheese crumbles after roasting.
- Marinade: Replace mustard with balsamic vinegar and add dried oregano and lemon zest to the marinade.
- Serve: Garnish with fresh basil and a drizzle of extra virgin olive oil before serving.
Asian-Inspired Roasted Chicken
- Ingredients: Substitute asparagus and artichokes with snap peas and baby corn. Add sliced shiitake mushrooms for umami.
- Marinade: Use soy sauce, honey, grated ginger, and sesame oil in the marinade. Skip the paprika and use a pinch of Chinese five-spice powder.
- Serve: Top with chopped green onions and toasted sesame seeds before serving.
Spicy Southwest
- Ingredients: Replace asparagus and artichokes with diced bell peppers, corn kernels, and black beans.
- Marinade: Use chilli powder, cumin, lime juice, and cilantro in the marinade. Replace garlic and herbs seasoning with taco seasoning.
- Serve: Garnish with fresh cilantro, diced avocado, and a dollop of sour cream or Greek yoghurt.
Italian Style
- Ingredients: Use cherry tomatoes, sliced zucchini, and fresh basil leaves. Add roasted garlic cloves for an extra kick.
- Marinade: Use sun-dried tomato paste, dried Italian herbs (like basil, oregano, and thyme), and red wine vinegar in the marinade.
- Serve: Sprinkle with grated Parmesan cheese and a drizzle of balsamic glaze before serving.
Vegetarian Option for Roasted Chicken
- Ingredients: Replace chicken with extra firm tofu or chickpeas. Use a variety of seasonal vegetables such as broccoli, cauliflower, and sweet potatoes.
- Marinade: Use a blend of olive oil, lemon juice, minced garlic, smoked paprika, and a touch of maple syrup.
- Serve: Top with chopped fresh parsley and a squeeze of lemon juice before serving.
Hungry for more?
Check out our 54 Dinner Party Ideas for Mains, perfect for any occasion.
Storage and leftovers
Storage: Store leftovers in an airtight container in the refrigerator. Separate any remaining chicken from the vegetables to preserve their textures.
Reheating: Reheat in the microwave or oven until heated through. For the best results, sprinkle a little water over the chicken to prevent it from drying out.
Using Leftovers: Transform leftover roasted chicken and veggies into delicious new meals:
- Easy Chicken Noodle Stir-Fry: Stir-fry the leftover chicken and veggies with cooked noodles, soy sauce, and your favourite stir-fry sauce. Try this Easy Chicken Noodle Stir-Fry for a quick meal.
- Easy 15-minute Udon Noodles: Toss the leftovers with udon noodles, a splash of soy sauce, and sesame oil for a comforting Asian-inspired dish. Check out this Easy 15-minute Udon Noodles recipe for inspiration.
More chicken recipes
Looking for more? Check out +54 Best Mains Recipes!
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Sizzling Savory: The Perfect Roasted Chicken Recipe
Equipment
- Roasting Pan: A large, sturdy roasting pan is necessary to hold the chicken and catch any drippings. It should have high sides and handles for easy maneuvering.
Ingredients
- 1 whole chicken
- ½ kg potatoes
- 1 bunch asparagus
- 2 red onions
- 200 gr chargrilled artichoke quarters
Marinade
- 5 garlic cloves crushed
- 2 tsp mustard
- 2 tsp garlic and herbs seasoning
- 1 tsp paprika
- 1 tsp fine salt
- 1/2 tsp ground pepper
- 3 tbsp olive oil
- 1 tsp soy sauce
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine crushed garlic cloves, mustard, garlic and herbs seasoning, paprika, salt, pepper, olive oil, and soy sauce. Mix well until a paste forms.
- Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
- Rub the marinade mixture all over the chicken, ensuring it’s evenly coated. For added flavour, gently lift the skin and apply some marinade underneath.
- Place the marinated chicken in a roasting pan, breast-side up, and roast for 30-45 minutes.
- While the chicken roasts, prepare the vegetables: wash and cut the potatoes into bite-sized chunks, peel and wedge the red onions, drain the chargrilled artichoke quarters, and trim the woody ends of the asparagus.
- After 45 minutes, remove the pan from the oven. Add all the prepared vegetables around the chicken.
- Continue roasting for another 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer. The chicken should be crispy, and golden brown, and the vegetables tender and slightly grilled.
- Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving.
- Serve the roasted chicken with the potatoes, asparagus, onions, and chargrilled artichoke quarters.
- Enjoy your delicious roasted chicken with this flavorful combination of potatoes, asparagus, onions, and artichoke quarters!
Video
Notes
- Preparation: Ensure the chicken is thoroughly dried before applying the marinade to promote crispy skin during roasting.
- Marinade: Massage the marinade evenly over and under the chicken skin for enhanced flavor throughout. Allow the chicken to marinate for at least 30 minutes for optimal taste.
- Vegetables: Cut the vegetables into uniform sizes to ensure even cooking. Add them to the roasting pan at the appropriate time to achieve desired texture—root vegetables may require more cooking time than delicate greens.
- Roasting Temperature and Time: Preheat the oven adequately to 400°F (200°C) and monitor the cooking time closely. Roast the chicken until it reaches an internal temperature of 165°F (75°C), ensuring both safety and succulence.
- Resting: Allow the roasted chicken to rest for about 10 minutes after cooking. This step allows the juices to redistribute within the meat, ensuring a tender and flavorful result when carving.
