Go Back Email Link
+ servings

Roasted Chicken and Vegetables

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 45 minutes
Yields: 4 servings


  • 1 x 3-3.5 lb whole chicken butterflied
  • 3 cloves garlic smashed
  • 4 tbsp olive oil divided
  • 1 sprig fresh rosemary
  • 1 bunch baby carrots approx. 10 carrots
  • 1 small red onion
  • 2 cups brussel sprouts halved
  • ½ head cauliflower florets only
  • Salt and pepper to taste
  • *Obviously if you are averse to any of these vegetables, replace them with your favorites. Ex. Zucchini, summer squash, eggplant.


Preparing your chicken:

  • If your butcher didn’t (rude), clean the inside of your chicken and make sure there are no organs, excess fat, blood, etc. This is gross, I know, but you need to sack up. Use a paper towel.
  • In a small bowl, mix 2 tbsp olive oil with a quarter tbsp salt and a few grinds of pepper. Then gently lift up the chicken’s skin on the breasts, and rub with the seasoned oil.
  • Again, creepy. But I know that many of you are visual learners. So...you're welcome.
  • Rub 1 smashed clove of garlic over the breasts and leave it under the skin. Break a sprig of rosemary in half, and place each half under the skin on each breast. I promise, this is not as difficult as it sounds.
  • Creepy #3.
  • Rub the remaining seasoned oil over the entire surface of the chicken’s skin.

Preparing your vegetables:

  • Chop your onion vertically into ½ inch slices. Remove florets from ½ head of cauliflower. Peel and stem your carrots. Wash and stem your brussel sprouts, then cut them in half.
  • Place all of the vegetables together in a roasting pan with two smashed garlic cloves. Add 2 tbsp olive oil, about ½ tsp salt, and a few grinds of pepper. Toss to coat. That was easy, right?
  • Roasting your chicken and vegetables:
  • Pre-heat your oven to 450 degrees.
  • Place your chicken on top of your vegetables in the roasting pan and put them in the oven to roast.
  • Sexy chicken.
  • After 25 minutes, remove them from the oven, and turn the vegetables. It helps I you use tongs to gently lift the chicken to give the vegetables a good mix.
  • Return the pan to the oven and roast another 20 minutes. Remove from the oven, cover with aluminum foil, and allow the chicken to rest for about 15 minutes.