Roast Chicken with Seasoned Vegetables

Juicy roast chicken with golden skin, nestled amongst caramelised, herby vegetables that soak up all the best pan juices.

Ingredients

• 1 whole chicken (about 1.6–1.8kg)
• 800g potatoes, cut into 3–4cm chunks
• 3 carrots, cut into thick batons
• 2 brown onions, cut into wedges
• 3 tbsp olive oil
• 4 garlic cloves, lightly crushed (skin on is fine)
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp dried rosemary (or mixed herbs)
• 1 tsp paprika (optional but excellent)
• 1 lemon, halved (optional)
• 1 cup water (or stock, if you have it)

Method

• 1

  Step 1: Heat oven & prep the tray

  Preheat oven to **220°C (200°C fan)**. Use a large roasting tray (or a deep sheet pan) so the veg can spread out in one layer.

• 2

  Step 2: Season the vegetables

  In the tray, toss **potatoes, carrots, onion wedges, and crushed garlic** with **2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, rosemary, and paprika**. Spread out evenly.

• 3

  Step 3: Season the chicken

  Pat the chicken dry with paper towel (this helps the skin crisp). Rub all over with **1 tbsp olive oil**, then season with **1 tsp salt** and the remaining **pepper**. If using, stuff the cavity with **lemon halves**.

• 4

  Step 4: Roast (high heat start)

  Sit the chicken **on top of the vegetables** (breast side up). Pour **1 cup water** into the corner of the tray (not over the chicken—this keeps the drippings from burning). Roast for **20 minutes** until the skin starts to turn golden.

• 5

  Step 5: Finish roasting (until perfectly cooked)

  Reduce oven to **190°C (170°C fan)** and roast for a further **50–60 minutes**. The chicken is done when the juices run clear and a thermometer reads **75°C** in the thickest part of the thigh (not touching bone). The veg should be deeply golden and tender.

• 6

  Step 6: Rest, then serve

  Transfer chicken to a board and rest **15 minutes** (don’t skip—this keeps it juicy). While it rests, toss the vegetables through the pan juices, returning to the oven for **5–10 minutes** if you want extra colour. Carve chicken and serve with the roast vegetables and any tray juices spooned over.

Tips

• **For crispier potatoes:** After tossing, make sure the cut sides are down and the tray isn’t crowded—space = better browning.
• **If veg are browning too fast:** Loosely cover the tray with foil for the last 20 minutes.
• **Don’t have rosemary:** Mixed herbs works well; thyme or oregano are also great pantry options.
• **Make-ahead:** Chop veg up to 24 hours ahead; keep covered in the fridge. Pat chicken dry right before roasting.
• **Serving idea:** Add a simple side salad or steamed greens if you’ve got them, and spoon those pan juices over everything like a built-in gravy.

Nutrition (per serving, estimate)