Garlic Roasted Chicken with Vegetables Recipe

Garlic Roasted Chicken with Vegetables Recipe

How To Make Garlic Roasted Chicken with Vegetables

This roasted chicken is rubbed on with a herb butter along with some seasonings, and is served with a medley of roasted potatoes and carrots.

Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 45 minutes



  • 5lbsroasting chicken
  • salt and pepper

For Stuffing:

  • 1onion,quartered
  • 1rosemary sprig
  • 1lemon,quartered

For Herb Butter:

  • 1cupbutter,softened
  • 3garlic cloves,minced
  • 1tbspthyme,finely chopped
  • 1tbsporegano,finely chopped
  • 1tbsprosemary,finely chopped
  • 1tspsalt
  • ½tsppepper

For Vegetables:

  • 1large onion,quartered
  • 1lbbaby potatoes
  • 3large carrots,sliced into 2-inch pieces
  • 1tbspolive oil
  • salt and pepper


  1. Preheat the oven to 425 degrees F. Remove the giblets from the chicken, then season with salt and pepper.

  2. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.

  3. In a small bowl, combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.

  4. In a medium sized bowl, add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.

  5. Roast the chicken for 1½ hours or until the internal temp reaches 165 degrees F.

  6. Carve, serve, and enjoy!


  • Calories: 1205.31kcal
  • Fat: 91.83g
  • Saturated Fat: 36.57g
  • Trans Fat: 1.24g
  • Monounsaturated Fat: 33.81g
  • Polyunsaturated Fat: 14.13g
  • Carbohydrates: 25.79g
  • Fiber: 5.14g
  • Sugar: 4.56g
  • Protein: 67.99g
  • Cholesterol: 406.42mg
  • Sodium: 1377.79mg
  • Calcium: 114.19mg
  • Potassium: 1336.38mg
  • Iron: 6.78mg
  • Vitamin A: 1519.83µg
  • Vitamin C: 35.97mg
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