Roast Chicken with Vegetables

By Kath Dedon

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I listened to an interview with Christopher Kimball from America’s Test Kitchen today. He said there is no such thing as the perfect roast chicken. Chefs are constantly trying to find new ways to make a better roasted bird.

Over the years I have certainly tried many different methods of roasting a chicken—using different temperatures, turning the chicken in various ways, roasting it on a beer can, using a vertical electric rotisserie, etc.

I always come back to this easy recipe from Sunset’s Fresh Ways with Chicken. It’s simple, and you can put the whole meal in the oven.

Last night I used small russet potatoes, but you can use any kind; Yukon Golds are especially good. For the other vegetables I used carrots, onions, and garlic. You can add zucchini and/or red pepper, too. I just used salt and pepper last night, but you can experiment with different rubs and herbs. I often use rosemary.

We had a delicious dinner last night, and I have leftover roast chicken to use for tonight’s dinner! 🙂

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Roast Chicken with Vegetables

(Adapted from a recipe in Sunset’s Fresh Ways with Chicken)

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(printable recipe)

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Potatoes (1 for each person you’re feeding)
1 3½ – 4 pound chicken
4 carrots, cut in chunks
½ onion, cut in wedges
3 cloves garlic, each cut into 4 pieces

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Put the potatoes in the oven and set it for 375˚. (The potatoes will start baking as the oven is heating up.)

Use a pan that is large enough for the chicken and the vegetables you are using. Generously salt and pepper the chicken and place it, breast side down, in the pan. Surround the chicken with the vegetables.

When the oven is preheated, put the chicken in the oven with the potatoes and roast for 30 minutes.

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Remove the chicken from the oven, turn it breast side up, and stir the vegetables. Return the pan to the oven and roast for another 45 minutes, stirring the vegetables once or twice.

The chicken is done when the thickest part of the thigh registers 185˚ on an instant-read meat thermometer.