Roasted Chicken with Autumn Vegetables and Herbs

When the evenings turn cool, nothing beats a warming, comforting meal. This roasted chicken with fall vegetables is a perfect choice: aromatic, juicy, and simple to prepare.

Fresh herbs, lemon and garlic infuse the bird with flavor while the surrounding seasonal vegetables caramelize to a tender, golden finish.

Ingredients to get started

• A whole chicken
• Lemon and garlic
• Fresh thyme and rosemary
• Olive oil
• Salt and freshly ground black pepper
• Kitchen twine

How to prepare the chicken

• Pat the chicken dry with paper towels.
• Fill the cavity with lemon quarters, thyme and rosemary sprigs, and peeled garlic cloves.
• Tie the legs together with kitchen twine and tuck the wings under the bird.

Make the herb and olive oil coating

• In a small bowl, combine olive oil, chopped thyme and rosemary, minced garlic, salt and pepper.
• Rub the mixture all over the chicken skin to coat evenly.
• Place the prepared chicken in a large, high-sided roasting pan roomy enough to hold the vegetables in a single layer.

Choose and prepare the vegetables

Use a mix of root and hearty vegetables that roast well. The list below is a suggestion—feel free to swap or add your favorites.

• Beet roots, quartered or wedged
• Cauliflower florets (purple or white)
• Butternut squash, peeled and cubed
• Baby carrots or chunked large carrots
• Sweet potato, peeled and cubed
• Broccolini, trimmed
• Onion, peeled and quartered
• Olive oil, lemon juice, salt, pepper and fresh rosemary sprigs

Dress the vegetables

• Cut vegetables into similar-sized pieces so they roast evenly.
• Place the vegetables in a large bowl and toss with olive oil, lemon juice, salt and pepper until evenly coated.
• Arrange the dressed vegetables around the chicken in the roasting pan and top with rosemary sprigs.

Roasting method

• Preheat the oven to 450°F and place the roasting pan inside.
• Roast uncovered for 12 minutes to brown the skin and help seal in juices.
• Lower the oven to 350°F and continue roasting for about an hour, or roughly 20 minutes per pound of chicken as a guideline.
• The chicken is done when golden and the vegetables are tender with caramelized edges.

Check for doneness

Use a meat thermometer to ensure safety and perfect results. Insert the thermometer into the thickest part of the thigh without touching bone. The internal temperature should reach 165°F.

Rest and serve

When the chicken reaches 165°F, remove it from the oven and let it rest for about 10 minutes before carving. This helps the juices redistribute so every slice stays moist. Serve with the roasted vegetables for a satisfying, colorful meal.

Enjoy this roasted chicken with fall vegetables on any chilly evening — it makes a beautiful, flavorful centerpiece your family will love.

More delicious chicken dishes