Whole Roast Chicken with Vegetables
A whole chicken roasted on a bed of potatoes, carrots and onions that cook in its juices. Four servings, with leftovers, in 1 hour 50 minutes.
Why does a whole chicken cost so much less than the same weight in breasts? Because the work of cutting it up is left to the cook. A whole bird also feeds a family twice, once hot and once cold, which is where the value is.
Salt the skin and leave the chicken uncovered in the fridge for an hour if you can. It dries the surface, and dry skin crisps.
The vegetables go underneath. They catch the juices and cook in them, so there is no separate tray to manage.
Rest the chicken for 15 minutes before carving. Cut too soon and the juices run onto the board, leaving the breast dry. It is done when the juices from the thigh run clear and a thermometer reads 75°C in the thickest part. Spatchcocking, or cutting out the backbone and flattening the bird, shortens the cooking time and makes the skin crisper, if you feel confident with a pair of kitchen scissors. The carcass makes a stock for the soup elsewhere in this volume.
Questions About Whole Roast Chicken with Vegetables
How long does Whole Roast Chicken with Vegetables take to make?
About 1 hour 50 minutes in total — 20 minutes of preparation and 1 hour 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Whole Roast Chicken with Vegetables?
Dry the skin well so it crisps. If the breast darkens too early, cover it with foil. Keep the carcass for stock or soup. Use a thermometer if you have one; 75°C in the thickest part means done.
What should I serve with Whole Roast Chicken with Vegetables?
Gravy; Peas; Stuffing; Bread sauce.
How should Whole Roast Chicken with Vegetables be stored?
Keeps in the fridge for up to 3 days. Cool within 2 hours of cooking. Reheat leftovers until steaming throughout, or serve cold.
Is Whole Roast Chicken with Vegetables suitable for a special diet?
This recipe is gluten-free, high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Whole Roast Chicken with Vegetables?
About 1066 kcal per serving, with 81 g protein, 46 g carbohydrate and 62 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Whole Roast Chicken with Vegetables
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 200°C / 390°F (180°C / 355°F fan). Pat the chicken dry and rub the skin with the salt, oil and paprika. Put the lemon and half the butter inside the cavity.
-
Spread the potatoes, carrots and onions in a large roasting tin and dot with the rest of the butter. Set the chicken on top, breast side up.
-
Roast for 1 hour 20 minutes, basting once, until the skin is deep golden and the juices from the thigh run clear.
-
Rest the chicken on a board for 15 minutes under foil. Stir the vegetables in the juices and keep warm while you carve.
Tips That Matter
- Dry the skin well so it crisps.
- If the breast darkens too early, cover it with foil.
- Keep the carcass for stock or soup.
- Use a thermometer if you have one; 75°C in the thickest part means done.
Pairs Well With
Gravy · Peas · Stuffing · Bread sauce
Storage
Keeps in the fridge for up to 3 days. Cool within 2 hours of cooking. Reheat leftovers until steaming throughout, or serve cold.
Whole Roast Chicken with Vegetables Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More British cooking and dinner ideas from Weekly Delight.
Beer-Battered Fish and Chips
Beer batter that shatters, chips with a fluffy interior, and a proper mushy pea and tartare sauce alongside. The…
Shepherd's Pie
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
Roast Beef and Yorkshire Puddings
A rib of beef roasted to a rosy centre, rested properly, and carved thick, with Yorkshire puddings risen tall in…
English Scones
Tall, straight-sided scones that split cleanly by hand rather than needing a knife. Cold butter, a light hand and a…