Roast Chicken & Vegetables

READY IN: 2hrs 10mins
Recipe by esactress

A one-pot meal that is so easy and succulent, you'll wonder why you never cooked it before! This roast chicken is bursting with running juices and is a total crowd-pleaser so it's perfect for entertaining! Throw it in the oven for 2 hours and forget about it ;)

Top Review by WiGal

A very nice meal! Made as posted using a 4.5 pound chicken. Next time I would reduce the rosemary but that is my personal preference. I would also have in the oven for less time, use a meat thermometer and remove when it registers 160. Mine was at 165 degrees after 1 hour and 50 minutes. I did put most of the seasonings on bird but added some to veggies. I rested bird for about 10 minutes. Thank you esactress for sharing. Keep singing and cooking! Made for Spring PAC 2012.

Ingredients Nutrition


  1. Preheat oven to 400º. Place whole chicken in the center of a roasting pan.
  2. In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat.
  3. Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper.
  4. Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a