Roasted Chicken with Vegetables

This simple roasted chicken recipe is a weeknight lifesaver. The chicken is juicy and flavorful, and the vegetables are roasted to perfection. It's a meal that the whole family will love.

I first learned how to roast a chicken when I was in college. My roommate was a culinary student, and she taught me the basics of roasting a chicken. I was hooked from the first bite. The chicken was so juicy and flavorful, and the skin was crispy and golden brown. I've been roasting chickens ever since.

Prep time: 15 | Cook time: 75 | Serves: 4

Ingredients

• 1 whole chicken (3-4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place the chicken in a roasting pan and drizzle with olive oil. Season with salt and pepper.
3. Toss the vegetables with olive oil and spread them around the chicken in the pan.
4. Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Let the chicken rest for 10 minutes before carving.
6. Serve the chicken with the roasted vegetables.

Why It Works

• The high heat of the oven helps to create a crispy skin on the chicken.
• The olive oil helps to keep the chicken moist and flavorful.
• The vegetables roast to perfection in the chicken's juices.
• Letting the chicken rest before carving helps to keep the juices in.