This Whole Roast Chicken and Vegetables is a one pan dinner with little prep and big flavor! A healthy dinner idea that is ready in no time.
- 9” × 13" baking dish
- 1 (3 to 4 lb) whole chicken
- 1.5 lbs Little Potatoes
- 3 large carrots, peeled and cut into 1-inch chunks
- 1 red onion, peeled and cut into 1-inch chunks
- 1 Tbsp canola oil
- (To taste) salt and pepper
- 2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup butter, melted
Remove chicken from the refrigerator 30 minutes before roasting.
Preheat oven to 425 °F.
Place Little Potatoes, carrots, and onion in a 9” × 13" baking dish. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat.
Create a space in the middle of the vegetables for the chicken.
Combine salt, paprika, garlic powder and pepper. Stir into melted butter.
Use a tablespoon to loosen the skin covering the chicken breast. Drizzle some of the seasoned butter down into the breast meat under the skin by holding the skin away from the chicken. Use the tablespoon to spread the butter around under the skin.
Place chicken in baking dish and drizzle remaining butter over the top of the chicken, rubbing to coat evenly.
Roast for about one hour and 20 minutes (for a 3/4 lb chicken—add 15 to 20 minutes per additional pound if your chicken is larger), stirring vegetables once halfway. If vegetables are browning too quickly, add a 1/2 cup of water or chicken broth into the bottom of the pan. Chicken is done when the internal temperature reaches 165 °F in the thickest part.
Remove chicken from the oven and let rest for 20 minutes before slicing. Optional: remove the chicken from the pan to rest and let the vegetables keep warm in the oven (turned off).