Last Updated on August 6, 2026 by Deliciously Organic Editor
Roast chicken with vegetables is one of my all-time favorite “quick” dishes. You can prepare the entire meal ahead of time, place it in the fridge and then pop in the oven when you want to cook dinner. The leftovers are fantastic for lunch the next day and you can make homemade chicken stock (aka: bone broth) with the carcass.
In my cooking videos, I’m focusing on the basics for you because if you can get those covered, then your time in the kitchen can be more productive and less stressful. If you’d like to be notified when I post new cooking videos, click over to the Deliciously Organic YouTube page and make sure and click on the red “subscribe” button on the bottom left of the video. I hope you enjoy today’s recipe where I show you just how easy roast chicken can be!
Here’s a list of all of the tools, pans, etc. I used in this video:
Large Cutting Board
8-inch Chef’s Knife
16×22 Sheet Pan (I only use these with parchment paper since it’s made with some aluminum)
Small Copper Pot (I’ve had this little pot for at least 15 years and love to use it to warm butter and other oils)
All-Clad Lasagna Pan (this is the pan I used with the 2nd roasted chicken that I pulled out of the oven. This pan is much cheaper than their “roasting” pan and it’s perfect for all of my roasting needs)
Parchment Paper
Oven Mits
Roast Chicken and Vegetables Recipe
Serves 4-6
For the Chicken and Vegetables:
4 large carrots
4 large yukon gold potatoes (or sweet potatoes for Paleo)
2 large red onions, cut into wedges
1 (4-5 pound) organic chicken
4 tablespoons ghee, bacon fat, lard or tallow
1 teaspoon Celtic sea salt
1/2 teaspoon Freshly ground black pepper
Directions:
Preheat the oven to 425 degrees F and adjust the rack to the middle position. Place the vegetables on a baking sheet lined with parchment paper and then make well in center. Set the chicken in the middle of the pan breast-side up. Tuck the wings underneath and tie the legs with twine. Brush the chicken and vegetables with ghee (bacon fat, lard, or fat of your choice). Roast the chicken and vegetables for 1 1/2 hours, or until breast temperature is 160 degrees F. Remove from the oven and let the chicken sit for 20 minutes before serving.
Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
Thanks for the brief informative videos. And putting a voice to the blog!
I’ve used many of your techniques and recipes
You’re welcome! I’m so glad you’re finding the videos helpful!
This may sound strange, but your video made my day! I have been intimidated by cooking grain-free (and ok, by roasting my own chicken), but you made it so simple! I can’t wait to incorporate this recipe into our family meal roster. Also, I love that you are doing videos now! I have learned so much from your blog (I have recently been diagnosed with hypothyroidism, and have been trying to eliminate wheat from my diet as it seems to be a contributor to my health issues). I’m so thankful you’re out there! You mentioned subscribing to your cooking channel. How do I find it??
I’m so glad! You can totally eat a grain-free diet and I’m glad you could see how simple it can be! In fact, I found that once we switched to grain-free it actually made my cooking easier. 🙂 Here’s the address to my YouTube cooking channel: http://www.youtube.com/deliciouslyorganic
I was waiting to see what the chicken and vegetables look like coming out of the oven on the sheet pan. I’ve never cooked a whole chicken on a sheet pan and am curious how well it hold the juices? Seems like it’d be a big mess.
It looked just like the other pan I pulled out. I prepared the two pans exactly the same, but just used 2 different pans. I make this for guests all the time – it’s far from a big mess. Everyone loves it!
Interesting–thanks!
This is a must try for the coming week – since I do the 9-5 thing, I’m always on the look out for “one pan” meals! Again, let me say what an encouragement this blog has been to me as I’ve worked to live and eat differently. Such a great source of tips, recipes and encouragement!
Thank you for the kind words. I’m so glad you’ve found the site and info helpful! 🙂
I love your suggestion of putting bacon drippings on the chicken! May I ask how you get your drippings? Meaning do you simply save the drippings from the pan at breakfast or is there a brand of bacon drippings in a jar? This may sound like a silly question, but this is all new to me! Thanks.
Yes, I collect the drippings after cooking bacon. I pour them in a mason jar and keep them in the pantry.
I love the video with extra info. and tips!! I really like your eye make-up, too! 🙂
Thank you, Angela!
The video states to cook the chicken at 425, but in the written directions it says 400. I planned to make this for dinner tonight but want to be sure I cook it at the right temp. Thanks!
It should be 425. Thanks for pointing that out. I’ll make the edit.
Hi Carrie,
Just going to print this off for future use but the written recipe still says oven at 400F – is that correct? 🙂 Thanks!
Hi Carrie! thanks for the great recipe and info. I do have a question. Would avacado oil be an ok substitute for coating the chicken and veggies? I don’t have any of the others on hand :-/ Thanks!
That should work just fine! 🙂
Could you use coconut oil to to cover chicken and veggies
I don’t want to roast a whole chicken as it grosses me out to take it all apart. Could I just roast a number of boneless chicken breasts the same way? I don’t like dark meat.
The video was great. Thank you for your feedback.
The meal looks wonderful but do the vegetables come out dry with no juices to cook in.
Sometime, I’d love to see some breakfast ideas that are grain, dairy, egg, nut, and legume free. I need to get good protein without relying on smoothies as I react to the coldness. Digesting heavy protein, particularly in the morning, is difficult. I’m stuck and would love some ideas. Thank you.
Looks very good, but I question baking a 4# chicken at 425 for 1 1/2 hours. I would try this at 425-450 for 20-30 minutes depending on the size of your chicken and then finish it at 350-375. What do you think?