Whole roasted chicken with vegetables

By Christine Cushing
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The ultimate one-pan weeknight meal to feed the whole family! Feel good about serving this whole roasted chicken, seasoned with lemon, paprika, rosemary and oregano, and your favourite vegetables like potatoes, carrots, broccoli and celery.



  • 1 (about 2.5 lbs) whole chicken
  • 1 lemon , zest and juice
  • Salt and black pepper, to taste
  • 2 teaspoons hot paprika (10 ml)
  • Several sprigs fresh rosemary
  • 1 teaspoon (5 ml) dried oregano
  • 4 potatoes , cut into quarters
  • 4 carrots, cut into chunks
  • Broccoli stems , cut into sticks
  • 1 cooking onions, cut into quarters
  • 2 stalks celery , cut into chunks
  • 2 tablespoons (25 ml) olive oil


  1. Preheat oven to 375° F. 
  2. Rub the entire chicken with the juice of lemon and zest. Season with salt and pepper and sprinkle with paprika and herbs. 
  3. Surround the chicken with vegetables and season with salt and pepper and drizzle with olive oil.
  4. Roast in the oven for about 55 to 60 minutes— or until juice no longer runs pink. 
  5. Mix vegetables with a wooden spoon around mid-way through roasting, to make sure they are cooking evenly.
  6. Let rest for 15 minutes and carve.  
  7. Serve and enjoy! 

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