Recipes Ingredients Meat & Poultry Chicken Roast Chicken With Vegetables and Potatoes 5.0 (3) 3 Reviews This one-pan dinner is such a game changer, you'll make it all the time. By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on November 9, 2023 Rate PRINT Share Prep Time: 15 mins Total Time: 2 hrs 5 mins Servings: 4 A simple roast chicken with vegetables is a comforting dinner and a family favorite. Nothing seems to satisfy as much as a one-pot chicken meal. This roast chicken recipe is one of the most hearty and succulent you’ll ever taste, and it pairs perfectly with potatoes and carrots that roast in the same pan. It requires some hands-off prep time and about an hour of baking, but you are rewarded with a weeknight meal put together with minimal day-of prep and easy cleanup. A dry brine produces moist, succulent roast chicken. Dry brining means salting the chicken and letting it sit for several hours so that the seasoning permeates all of the meat, not just the top. A layer of hearty vegetables absorbs the drippings from the chicken, coating the vegetables in a sauce as they roast. At the same time, lemon halves caramelize in the roasting pan and become extra juicy, perfect for drizzling over the chicken and vegetables. Whether you prefer light or dark meat, this roast chicken with vegetables is a game changer, and one you'll make regularly. Perfect Roast Chicken Marcus Nilsson Why Salt Chicken Ahead of Time? Salting or dry brining is a great technique to use on lean meats like chicken and turkey. When you salt the chicken ahead of time rather than right before roasting, the seasoning sinks into parts of the meat closer to the bone, so that all the meat is well flavored. This roast chicken is salted and refrigerated overnight to ensure evenly seasoned, juicy meat. (If you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.) Bring to Room Temperature Before Roasting It's also important to bring the chicken to room temperature before roasting. Plan to take the chicken out of the refrigerator about 30 minutes before it will go into the oven. This will help it to cook more evenly. Roasting at a High Temperature We all know crispy skin is the best part of a roast chicken. Roasting the bird at a high temperature is guaranteed to keep the skin nice and crisp. Basting the bird with juices while it roasts will inhibit the skin from crisping up, so we don't call for this in our recipe. Instead, we let a coat of olive oil on the chicken skin do the work. Starting High, Then Roasting Lower Some recipes start roasting at a high temperature, then lower it to help keep the meat moist. The chicken's skin won't get as crispy this way, but you will end up with slightly more tender meat. Whichever route you take, let the chicken rest for at least 15 minutes before carving—this will allow the juices to settle, meaning your chicken won't be dry. How to Tell When Chicken Is Cooked There are several ways to check that a chicken is cooke— these are the two we prefer: Use a meat thermometer. Insert the thermometer into the thickest part of the breast, taking care not to touch the bone. Poultry is safe to eat at 165 degrees Fahrenheit, but the meat will continue to cook even after it comes out of the oven. Pull the chicken from the oven as soon as it reaches about 160 degrees. By the time it rests, it will have reached a safe temperature.Use a sharp knife to cut between the breast and thigh bones. If the juices run clear, the chicken is done. If the juices are slightly pink in color, the bird needs more time in the oven. The Right Way to Use a Meat Thermometer for Perfectly Cooked Beef, Chicken, and Pork Ingredients 1 whole chicken (about 4 pounds) Kosher salt and freshly ground pepper 6 small carrots, peeled and halved lengthwise 3 shallots, peeled and halved lengthwise 1 ½ pounds fingerling potatoes, halved lengthwise 1 lemon, halved 3 tablespoons extra-virgin olive oil ¼ cup fresh parsley leaves Directions Rachel Marek Season chicken and refrigerate overnight: Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight. Rachel Marek Preheat oven, bring chicken to room temperature, and prep vegetables: Preheat oven to 450°F. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Rachel Marek Arrange vegetables in roasting pan: Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges. Rachel Marek Prep chicken: Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Rachel Marek Rachel Marek Roast chicken and vegetables: Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160°F, 55 to 60 minutes. Rachel Marek Remove chicken and lemons: Transfer chicken and lemon halves to a carving board and tent loosely with foil. Rachel Marek Rachel Marek Rachel Marek Continue to roast vegetables: Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Rachel Marek Carve chicken and serve: Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables. Rachel Marek Rachel Marek How to Carve a Chicken Marcus Nilsson The easiest way to carve a chicken is to first break it down into more manageable parts. Start by separating the thighs and legs from the chicken. Next, use a knife to help pull the thighs away from the drumsticks. Cut along the backbone of the chicken to separate the breasts. Then cut the breast meat into even slices. A sharp carving knife is the best tool for the job. Carving knives have long, thin blades that are perfect for cutting hearty cuts of meat. What to Serve with Roast Chicken With Vegetables This recipe is a full meal on its own. If you want to supplement it with additional dishes we suggest any green vegetable side. Try a simple dish of blanched green beans or a side salad. Easy Basic Pancakes Frequently Asked Questions Is it safe to roast vegetables with chicken? Yes, unlike roasting a turkey filled with stuffing, vegetables that roast under chicken have enough space to properly cook through. It's best to choose hearty vegetables that will cook in roughly the same amount of time as the chicken, like carrots, potatoes, and onions. Should you cover a chicken when roasting? If you notice the top of the skin browning before the chicken is cooked through, you can tent the bird with aluminum foil. Lightly drape a large sheet of foil over the top of the chicken—this will protect the skin and prevent it from browning any further. How long does it take to roast a chicken? A whole chicken takes time to roast, but luckily, it doesn't require much attention. When roasting at 450 degrees, it takes about 20 minutes per pound to cook a chicken. Should you rinse chicken? No. It is a common misconception that you should wash meat before you cook it. Rinsing chicken can increase your risk of foodborne illness and contaminate your kitchen sink, even if it is washed thoroughly afterward. Cooking chicken to the recommended temperature of 165 degrees will kill off any pathogens that could cause illness. Why You Should Never Wash Raw Chicken—and What to Do Instead Other Roast Chicken Recipes to Try: Perfect Roast Chicken Peruvian Style Roast Chicken With Potatoes Roast Spatchcocked Lemon Chicken Roast Chicken With Paprika and Roasted Garlic Roast Chicken With Lemony Harissa Glaze Originally appeared: Martha Stewart Living, September 2019 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.