Roasted Chicken With Vegetables

Updated: May 10

Through the years managing a farm, children with busy lives and a full time job made cooking meals a planned event. These were/are my preparations for a roasted chicken supper meal.


Thaw ( usually 1-2 days in fridge or overnight in kitchen sink in water ) lift the bird by its legs over the sink to drain and then wiggle to loosen the muscles …not you but the chicken..well you could join in for the exercise, then place the roasting chicken in a clay baker or roasting pan and arrange vegetables such as potatoes, carrots, onions and garlic cloves around the chicken. I never had time for stuffing so I simply placed garlic cloves inside instead of stuffing but that would have been an option. Then the way you season the chicken is endless. Some of the combinations I use include:

a. Olive oil rubbed on, and a tsp each of lemon juice, pepper, rosemary

b. Bacon and apple slices laid over with salt, rosemary and pepper sprinkled on

c. Butter rubbed on with a tsp each of pepper, paprika, garlic salt and onion powder

d. Butter rubbed on with 1/4 tsp pepper and salt, 1 tsp of minced garlic and a tbsp of thyme and parsley.

Temperature and Time


The temperature and time will vary with the size of the chicken and the type of oven. I love cooking in my cookstove that is wood fired so it takes hours on a lower temperature. For a regular oven you can count on at least 20 minutes per pound and an additional 15-20 minutes at 350 degrees F. If you want crispy skin you could leave it uncovered for the last 20 -30 minutes. No matter how you cook them ensure that the fluid from the fattest part of the thigh runs clear (no pink) when poked with a fork or use a thermometer that shows 180 degrees F.