This simple roast chicken and vegetables delivers a wholesome, deeply satisfying dinner that’s perfect for any night of the week. Featuring juicy chicken with irresistibly crispy skin and vibrant vegetables roasted in rich, savory chicken fat, every bite is bursting with mouthwatering flavors.
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Table of Contents
- Change Your Life Chicken
- Everything You Need to Make This Recipe
- Step-By-Step Cooking Instructions
- Serving Suggestions
- Lee’s Top 3 Cooking Tips
- How to Store Leftovers
- Recipe Video
- Simple Roast Chicken and Vegetables Recipe
- Recipe FAQs
Change Your Life Chicken
When I say this chicken recipe is life-changing, I’m not exaggerating! I first made it a year ago, inspired by Sohla El-Waylly’s NYT Cooking video on Chicken 101, and it completely transformed my approach to weeknight dinners. Based on her insightful tips, I created this version, and the result was a meal that’s so easy, so flavorful, and so wholesome that it instantly became a staple in our household. My husband and I have been cooking it every Monday night since, and it’s affectionately known as “Chicken Night” at our house—a delicious way to kick off the week on a high note.
For just the two of us, it yields plenty of leftovers, which means we’re set with delicious meals for the rest of the week. What I love most about this dish is how the vegetables absorb all the rich, flavorful chicken fat while roasting, becoming irresistible in their own right. Of course, the juicy chicken with its perfectly crispy skin is absolutely to die for—you’ll find it hard to stop at just one serving. I hope this recipe finds a spot on your weekly meal plan and brings as much joy to your table as it does to ours!
Everything You Need to Make This Recipe
The beauty of this recipe lies in its simplicity, which is why using the best ingredients you can find makes all the difference. Whenever possible, I suggest opting for organic ingredients to enhance the flavor. I love picking up the vegetables at my local farmer’s market, but they’re just as accessible at your neighborhood grocery store.
- Whole chicken: For the best flavor, I highly recommend using an organic chicken if it’s available. Most whole chickens from the grocery store come with the giblets already removed, but it’s always a good idea to double-check before cooking.
- Leeks: The sweet, buttery flavor of leeks complements this recipe beautifully, but if you don’t have leeks on hand, yellow onions make an excellent substitute.
- Carrots: Using rainbow carrots adds a burst of color to the dish, making it as visually appealing as it is delicious.
- Baby shitake mushrooms: I love that these mushrooms are ready to go without any prep—they’re small enough to toss straight into the skillet. If you can’t find them at your grocery store or farmer’s market, regular shiitake mushrooms are an excellent alternative.
- Extra virgin olive oil: Opting for a high-quality olive oil enhances the chicken’s flavor. A light drizzle creates a beautifully crisp skin by encouraging even browning during cooking.
- Salt & black pepper: For seasoning, a medium-coarse grind of salt and pepper adds a touch of visual appeal to both the chicken and vegetables. Don’t hesitate to season the chicken generously—it’s key to bringing out its full flavor!
These are the kitchen tools I recommend for this recipe:
- 12″cast iron skillet or oven-safe roasting pan
- Stirring spoon
- Basting brush
- Sharp knife
Step-By-Step Cooking Instructions
Serving Suggestions
This recipe is ideal for a busy household, making weeknight dinners both simple and satisfying. With just a few minutes of prep, you can let dinner cook while taking care of other tasks like folding laundry or helping kids with homework. My favorite way to serve it is with buttery herbed couscous, but it’s equally delicious with grains like quinoa or rice. Simply add potatoes to the mix of vegetables and you’ve got a complete a starch that you don’t even need to worry about. You can enhance the dish with a simple sauce, such as lemon butter with fresh herbs, or keep it easy with your favorite store-bought barbecue sauce.
Perfect for an intimate dinner party, this recipe is ideal for a group of 4-6 people. It looks impressive on the table and is sure to wow your guests. Pair it with a full-bodied, dry red wine like cabernet sauvignon—it adds a laid-back vibe while still feeling special. Elevate your chicken by stuffing the cavity with lemon wedges and fresh, aromatic herbs (like rosemary, thyme or sage). For a polished, professional look, tie the legs together with kitchen twine.
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Lee’s Top 3 Cooking Tips
- Thoroughly pat the chicken dry before roasting: This helps achieve that golden, crispy skin!
- Let chicken sit at room temperature before roasting: This ensures that the chicken cooks more evenly, preventing the outside from drying out before the inside is fully cooked.
- Let the chicken rest before carving: Carving too soon causes the juices to escape. Giving it a few minutes to rest results in a juicier, more tender chicken.
How to Store Leftovers
Let the chicken cool completely before carving it into sections—thighs, breasts, wings, and drumsticks. Store the pieces in an airtight container and refrigerate within 2 hours of cooking. It will stay fresh in the fridge for up to 3 days.
This is also a great recipe for meal prepping. I often shred the chicken and toss it into a salad for a quick meal the next day. The options are endless!
Recipe Video
Simple Roast Chicken and Vegetables
- Total Time: 2 hours
- Yield: 4–6 servings 1x
Description
This simple roast chicken and vegetables delivers a wholesome, deeply satisfying dinner that’s perfect for any night of the week. Featuring juicy chicken with irresistibly crispy skin and vibrant vegetables roasted in rich, savory chicken fat, every bite is bursting with mouthwatering flavors.
Ingredients
- 3.5 lb to 4 lb whole chicken, giblets removed
- 3 leeks, sliced thin (make sure to clean all the dirt out of each layer)
- 3 carrots, sliced thin (cut into half moon slices if carrots are thick)
- 1/2 lb or roughly 4 cups baby shitake mushrooms (or regular shitake mushrooms, roughly chopped)
- 4 tbsp extra virgin olive oil, divided
- salt + black pepper as needed
Instructions
- Prep oven and chicken: Preheat oven to 400°F. Take the chicken out of the fridge then pat it dry using paper towels (option to tie legs together but not required). Let the chicken sit at room temperature at least 30 minutes while the oven preheats.
- Prep the vegetables: Add the leeks, carrots and mushrooms to a large cast iron skillet or roasting pan (spray with non-stick spray first if your pan isn’t non-stick). Toss the vegetables with 1 tbsp olive oil, 1 tsp salt and 1/4 tsp black pepper.
- Season the chicken: Place the chicken, breast side up, over the vegetables. Drizzle the remaining 3 tbsp olive oil evenly over the chicken then use a basting brush to spread the oil over the skin. Season generously with about 1 and 1/2 tsp salt and 1/2 tsp black pepper (varies based on chicken size).
- Roast the chicken and vegetables: Place the skillet in the oven on the center rack and roast uncovered for about 1 and 1/2 hours or until the chicken reaches an internal temperature of 165°F.
- Serve and enjoy: Allow the chicken to rest for at least 15 minutes. Using tongs, carefully transfer the chicken to a cutting board with ridges to catch juices. Carve the chicken (see notes below for carving tips) then give the vegetables a good stir in the skillet to distribute all of those yummy chicken juices. Serve and enjoy!
Notes
Carving Tips
- Place the chicken on a sturdy cutting board with the breast facing up and the cavity facing toward you.
- Begin by carving off one thigh and leg. Gently pull the leg and thigh away from the body. Hold the chicken with tongs, then cut through the skin and down through the joint at the base of the thigh. The joint should cut easily. Set the first thigh and leg aside, then repeat the process with the other thigh and leg.
- Place each thigh skin-side up on the cutting board and cut the leg off the thigh at the joint. If needed, tug the leg slightly towards yourself to locate the joint, then cut through it. Set the legs and thighs aside on a platter.
- To carve the breast, locate the breastbone at the center of the breast. The breast is where most of the meat is. Using small slicing motions, cut straight down at an angle along the breastbone to remove one half of the breast. Set it aside, then repeat the process for the other side.
- Once both breasts are removed, you can slice them with the skin on or leave them whole, depending on how you plan to serve them. Finally, carve off the wings where the joint meets the base of the breast. Set the wings aside with the rest of the carved chicken.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Mains
- Method: Oven
Nutrition
- Calories: 923
- Sugar: 3g
- Sodium: 1123mg
- Fat: 66g
- Saturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 69g
- Cholesterol: 272mg
Recipe FAQs
Can I use other vegetables?
Absolutely! Feel free to use whatever vegetables you have on hand or that are in season. Options like parsnips, potatoes, sweet potatoes, and brussels sprouts all work beautifully with this recipe.
Do I need to tie the legs together?
This process, called trussing, is often recommended to keep the legs and wings from drying out and to make the chicken look more appealing. However, it’s not essential. Personally, I rarely tie the legs when making this recipe, as I don’t find it makes a huge difference in the outcome.
What can I do while the chicken is roasting?
You can tackle so many tasks while the chicken roasts! Organize your closet, get in a workout, fold laundry, help your kids with homework, treat yourself to a manicure—the possibilities are endless!
Can I do something with the chicken carcass?
Definitely! Don’t throw away the carcass—it’s perfect for making homemade chicken stock.