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Easy Roast Chicken Veggie Plate Recipe

Roast Chicken Veggie Plate

A heartwarming roast chicken dinner with juicy chicken and flavorful roasted vegetables, perfect for family meals and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roast Chicken
  • 1 whole chicken about 4-5 pounds juicy and flavorful
  • 2 tbsp olive oil for that perfect golden skin
  • 1 tsp salt essential for enhancing flavor
  • 1 tsp black pepper a little kick goes a long way
  • 1 tsp garlic powder because garlic makes everything better!
  • 1 tsp paprika adds a lovely smoky flavor and color
  • 1 whole lemon halved
  • 4 whole carrots peeled and cut into sticks
  • 2 cups broccoli florets packed with vitamins
  • 1 whole red onion cut into wedges
Fresh herbs
  • such as rosemary or thyme for garnish, adding a fresh touch

Equipment

  • Roasting pan
  • Oven
  • Small bowl

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: Pat the chicken dry with paper towels and place it in a roasting pan.
  3. Step 3: Mix olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture all over the chicken.
  4. Step 4: Squeeze the juice of one lemon half over the chicken and place both halves inside the cavity.
  5. Step 5: Arrange the carrots, broccoli, and red onion around the chicken in the roasting pan.
  6. Step 6: Roast for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  7. Step 7: Remove the chicken from the oven and let it rest for 10 minutes before carving.
  8. Step 8: Serve the carved chicken on a platter alongside the roasted vegetables, garnished with fresh herbs.

Notes

Store leftovers in an airtight container in the fridge for about 3 to 4 days.