This perfect Sunday roast of roasted chicken and vegetables is a feast that will leave a lasting impression on your family and friends. From perfectly seared chicken to tender and caramelized roasted root vegetables, this classic recipe will make your Sunday special.
Are you searching for the ultimate Sunday indulgence that will leave your loved ones raving? Picture this: a perfectly seared chicken paired with tender and caramelized roasted root vegetables in a single pot, creating a symphony of flavors that will elevate your Sunday feast to unforgettable heights.
Why is this the best recipe
- The beauty of combining roasted chicken and vegetables in a single pot goes beyond convenience and simplicity. It’s about infusing all the flavors together, allowing them to mingle and marry, resulting in a dish greater than the sum of its parts.
- By cooking everything together in one pot the chicken juices seep into the vegetables, creating a wonderful combination of tastes and textures.
- The roasted chicken is tender and juicy, perfectly seasoned with a blend of herbs and spices. And let’s not forget about the vegetables—they become the unsung heroes of this dish.
Ingredients and substitutes
- You’ll need plump and juicy chicken thighs. However, if you prefer a specific cut or have dietary restrictions, feel free to substitute it with a whole butterflied chicken or bone-in chicken breasts.
- While the recipe suggests using carrots, potatoes, and onions, you can easily swap them out for your favorite veggies. Love sweet potatoes? I have used broccoli, cauliflower, parsnip, and sweet potatoes, too!
- The original recipe calls for a flavorful blend of herbs and spices, including rosemary, thyme, garlic, and lemon. But don’t be afraid to switch it up! If you’re not a fan of rosemary, try using sage or oregano instead.
Step-by-step roast chicken & veggies
- Preheat the oven: While the chicken is searing, preheat your oven to 425°F (220°C) Gas mark 7. This high heat will help to achieve a beautifully roasted chicken with tender, juicy meat.
- Prepare the vegetables: While the oven is preheating, prepare your choice of vegetables that accompany the chicken. You can opt for classic Sunday roast vegetables such as carrots, potatoes, and onions. Cut them into similar-sized pieces to ensure even cooking.
- Prepare the chicken: Begin by thoroughly cleaning your chicken and patting it dry with paper towels. This step helps to remove any excess moisture and allows for a crispy skin when roasted. Season the chicken liberally with salt and pepper, both inside and out, to enhance the flavor of the meat.
- Sear the chicken: Heat a large skillet or oven-safe pan over medium-high heat and add oil. Once the pan is hot, carefully place the seasoned chicken thighs on both sides and sear them for about 5 minutes. This step helps seal the juices and create a golden sear. Once the chicken is seared, carefully remove it from the skillet or pan.
- Sauté and sear the veggies – Add more oil to the same pan and sauté the minced onions and garlic. Add the herbs, followed by the chopped veggies. Sauté for 2 minutes, then add the broth, tomato paste, and spices, followed by the lemon juice.
- Combine the chicken and vegetables: Arrange the seared chicken around the vegetables, ensuring they are evenly distributed. This allows the vegetables to absorb the chicken’s flavorful juices as they roast.
- Roast in the oven: Transfer the skillet with chicken and vegetables to the preheated oven and roast them for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest before serving: Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. This resting period allows the juices to redistribute, resulting in tender and succulent meat.
Roasted Chicken and Vegetable
This perfect Sunday roast of roasted chicken and vegetables is a feast that will leave a lasting impression on your family and friends. From perfectly seared chicken to tender and caramelized roasted root vegetables, this classic recipe will make your Sunday special.
Video
Ingredients
- 2 lbs (900 g) Chicken – thighs, legs, or whole chicken butterflied Boneless or bone-in, Skinless or Skin-on
- 2 tbsp Cooking oil
- 1 large Onion diced
- 4 large Garlic cloves sliced
- 4 large Carrots chopped into 2 inch pieces
- 2 large Potatoes chopped into 2 inch cubes
- 2 tbsp Tomato paste
- 1 tbsp Paprika smoked sweet
- 2 tbsp Lemon juice
- 2 sprigs Rosemary fresh
- 3 – 4 sprigs Thyme fresh
- 2 Bay leaves
- ¾ cup (180 ml) Chicken broth or vegetable stock
- 1 tsp Kosher salt
- ½ tsp Black pepper powder
Method
- Preheat the oven: While the chicken is searing, preheat your oven to 425°F (220°C) Gas mark 7. This high heat will help to achieve a beautifully roasted chicken with tender, juicy meat.
- Prepare the vegetables: While the oven is preheating, prepare your choice of vegetables that accompany the chicken. You can opt for classic Sunday roast vegetables such as carrots, potatoes, and onions. Cut them into similar-sized pieces, ensuring they will cook evenly.
- Prepare the chicken: Begin by thoroughly cleaning your chicken and pat it dry with paper towels. This step helps to remove any excess moisture and allows for a crispy skin when roasted. Season the chicken liberally with salt and pepper, both inside and out, to enhance the flavor of the meat.2 lbs Chicken – thighs, legs, or whole chicken butterflied, 1 tsp Kosher salt, ½ tsp Black pepper powder
- Sear the chicken: Heat a large skillet or oven-safe pan over medium-high heat and add oil. Once the pan is hot, carefully place the seasoned chicken thighs on both sides and sear them for about 5 minutes. This step helps seal the juices and create a golden sear. Once the chicken is seared, carefully remove it from the skillet or pan.2 tbsp Cooking oil
- Sauté and sear the veggies: Add more oil to the same pan and sauté the minced onions and garlic. Add the herbs, followed by the chopped veggies. Sauté for 2 minutes, then add the broth, tomato paste, and spices followed by the lemon juice.2 large Potatoes, 1 large Onion, 4 large Carrots, 4 large Garlic cloves, 2 tbsp Tomato paste, 1 tbsp Paprika, 2 tbsp Lemon juice, 2 sprigs Rosemary, 3 – 4 sprigs Thyme, 2 Bay leaves
- Combine the chicken and vegetables: Arrange the seared chicken around the vegetables, ensuring they are evenly distributed. This allows the vegetables to soak up the flavorful juices from the chicken as they roast.¾ cup Chicken broth
- Roast in the oven: Transfer the skillet with the chicken and vegetables to the preheated oven and roast them for approximately 30 minutes or until the chicken reaches an internal temperature of 165°F (74 °C).
- Rest before serving: Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. This resting period allows the juices to redistribute, resulting in tender and succulent meat.
Notes
- Use similar-sized vegetables so they cook evenly.
- If the vegetables brown too quickly, cover them loosely with foil until the chicken is done.
- For extra-crispy skin, pat the chicken very dry before seasoning.
- Rest the chicken before carving to keep the juices inside the meat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the Best Roast Chicken
- Bring the chicken to room temperature. Let it sit out for 30 minutes before roasting for more even cooking.
- Pat the chicken dry. Dry skin roasts up crispier and browns better.
- Season generously. Don’t forget the cavity as well as the outside of the chicken.
- Arrange the vegetables in a single layer. This helps them roast instead of steam.
- Use a meat thermometer. The thickest part of the thigh should reach 165°F (74°C).
- Let it rest. Rest the chicken for 10–15 minutes before carving to keep it juicy.
more roast chicken recipes
Frequently asked questions
This chicken and veggies will keep in the fridge for a good 4 to 5 days. You can even freeze it for up to a month.
The key to achieving juicy and tender chicken is to season and brine it properly beforehand. Make sure to generously season the chicken with salt, pepper, and your choice of herbs and spices.
To prevent your vegetables from becoming overly soft and mushy during roasting, it’s important to pay attention to the size and thickness of the cuts. Larger chunks will take longer to cook and may end up soft on the outside but undercooked on the inside. Aim for uniform pieces to ensure even cooking. Additionally, consider adding vegetables with varying cooking times in separate batches to avoid overcooking some while others are still raw.
To achieve that coveted golden sear on your roast chicken, make sure the chicken is dry before seasoning it. Pat it thoroughly with a paper towel to remove any excess moisture. You can also try air-drying the chicken in the refrigerator for a few hours uncovered. Another trick is to brush the chicken with melted butter before roasting. This helps to crisp up the skin and adds a delicious flavor.
Absolutely! One of the great things about a Sunday roast is the opportunity to experiment with different vegetables. While classics like carrots, potatoes, and onions are always a hit, don’t shy away from trying out more unconventional options like parsnips, butternut squash, or Brussels sprouts. Just remember to adjust the cooking time accordingly, as different vegetables require different roasting times.
Absolutely, you can use any stock, including chicken, vegetable, or beef stock. In fact, there is enough chicken in there to add flavor, so you can even use water.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi! Do you chop the herbs and mix in or just rest them on top while cooking, as shown in the photos?
No I did not chop the herbs (except the parsley) – I just threw them in for flavor.
Love this recipe! It turned out super tasty and was easy too! I will definitely make it again.
Thank you, Kim. So happy you enjoyed this. Thanks for coming back to write this feedback