Oven-Baked Whole Chicken with Veggies Recipe
A flavorful oven-baked whole chicken seasoned with a blend of herbs and spices, roasted to perfection alongside a medley of sweet potatoes and mini carrots. Infused with citrus notes from orange and lemon, this hearty one-pan meal combines juicy poultry with tender, caramelized vegetables for a comforting and wholesome dinner option.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Spices and Herbs
- 3 teaspoon salt
- 2 teaspoon sage
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 tablespoon thyme
- 1 teaspoon paprika
Oils and Fats
- 1 tablespoon olive oil
- 3 tablespoon butter
Main Ingredients
- 1 whole chicken (3 to 4 pounds)
- 1 orange, small, quartered
- 1 lemon, sliced
- 3 sprigs rosemary
- 3 sprigs sage
- 3 sprigs thyme
Vegetables
- 1 cup mini carrots
- 5 medium sweet potatoes
Liquid
- ¾ cup chicken broth
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's hot enough for roasting the chicken and vegetables evenly.
- Prepare the Chicken: Pat the whole chicken dry with paper towels. Rub the chicken all over with olive oil, then season it thoroughly with salt, sage, black pepper, garlic powder, thyme, and paprika, ensuring an even coating for maximum flavor.
- Stuff the Chicken: Place the orange quarters and lemon slices inside the cavity of the chicken along with sprigs of rosemary, sage, and thyme to infuse the meat with citrus and herb aroma during cooking.
- Arrange Vegetables: Peel and chop the sweet potatoes into evenly sized chunks. In a roasting pan, scatter the sweet potatoes and mini carrots around the chicken, seasoning them lightly if desired.
- Add Butter and Broth: Dot the chicken with the butter pieces to keep the meat moist and add rich flavor. Pour the chicken broth around the vegetables to help create steam during roasting, which keeps the veggies tender.
- Roast the Chicken and Veggies: Place the roasting pan in the preheated oven and cook for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer placed in the thickest part of the thigh.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute for moist, tender meat.
- Serve: Carve the chicken and serve it alongside the roasted sweet potatoes and carrots, spooning some of the pan juices over the top for added flavor.
Notes
- Ensure the chicken is fully thawed before cooking for even roasting.
- Use a meat thermometer to avoid under or overcooking the chicken.
- You can substitute sweet potatoes with regular potatoes or other root vegetables as desired.
- For additional flavor, baste the chicken with pan juices halfway through roasting.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
