Roast Chicken with Vegetables

By Mary Berg
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Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of yellow potatoes, carrots, and fragrant lemons, this one-and-done dish from Mary Berg is an excellent candidate for a special Sunday roast any time of the year.



Roasted Chicken

  • 1 (about 1.75 kg/3.75 lb) whole chicken
  • 5 garlic cloves, skin on, divided
  • 1 teaspoon finely chopped parsley
  • 1 tsp finely chopped woody herbs, such as rosemary, thyme, sage
  • 3 tablespoons (42 g) unsalted butter, room temperature, divided
  • Kosher salt and black pepper to season
  • 1 lemon
  • 1 large red onion
  • 6 to 8 sprigs of rosemary, thyme, sage
  • ½ butternut squash, cut into wedges
  • 3 large carrots, cut into 5 cm (about 2-inch) pieces
  • ½ small cauliflower, cut into medium-sized florets
  • ½ bulb fennel (one whole if it’s small), root removed and cut into wedges
  • 4 medium yellow potatoes
  • 3 tablespoons olive oil, divided
  • 2 ¼ cups low sodium chicken broth, divided


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups of chicken broth


  1. Set your oven rack to the bottom third of the oven and preheat to 425°F (220°C). Pat the inside and outside of the chicken dry with a paper towel.
  2. Peel and finely mince one clove of garlic and add it to a small bowl along with the herbs. Mash in 1 tablespoon of butter and season with salt and pepper.
  3. Gently separate the chicken skin from the breast meat using a spoon and divide the garlic herb butter under the skin of each breast, smoothing it to an even layer. Season the inside and outside of the chicken well with salt and pepper.
  4. Cut the lemon in half, peel and slice the onion into eight wedges through the root, and smash and peel one garlic clove. Stuff the lemon and garlic into the cavity of the chicken along with one wedge of onion and two sprigs of herbs. Tie the legs together with a piece of kitchen twine and tuck the wings underneath the bird, then set the chicken aside at room temperature for 15 to 20 minutes. Transfer the remaining onion, garlic and herbs to a roasting pan along with the chopped butternut squash, carrots, cauliflower and fennel. Quarter the potatoes and add it along with 2 ½ tbsp of oil to the pan. Season well with salt and pepper and toss to coat.
  5. Shake the vegetables into an even layer on the pan and place the chicken on top. Drizzle the remaining oil over the chicken and rub it in to coat. Pour ¼ cup of chicken broth and white wine over the vegetables.
  6. Roast the chicken, uncovered, for 60 to 75 minutes or until a thermometer inserted in the thickest part of the thigh reads 165°F and the vegetables are tender.
  7. Remove the chicken and the vegetables to a serving platter and tent with aluminum foil to keep warm and rest while you make the gravy.

To Make the Gravy 

  1. Melt the 2 tbsp butter over medium heat in the roasting pan.  Add the flour, whisk, and cook for 1 minute. 
  2. While whisking, slowly add in the remaining 2 cups of chicken broth. Bring to a simmer and cook for 5 to 10 minutes or until the gravy reaches your desired consistency. 
  3. Serve alongside the chicken and roasted vegetables. Enjoy! (If desired, the gravy can be strained to remove any spent herbs or bits of vegetables left in the pan). 

NOTE: Specific vegetables and amounts have been given in the ingredient list but you can use any mix of 4 to 6 cups of roughly chopped hearty vegetables, such as carrots, parsnips, radishes, winter squash, cauliflower, or fennel.


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