For simple oven roasted whole chicken with crispy skin and juicy meat, try my recipe for roasted spatchcocked chicken along with tender root vegetables! Great for Sunday dinner, Christmas, Thanksgiving, Easter, and any other holidays.
Course Main Course
Keyword roast chicken with vegetables, spatchcocked chicken
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Rub for Chicken
1tbspfinely chopped fresh sage
2sweet potatoes,peeled and cut into wedges
4mediumcarrots,cut into sticks
2cupschopped winter squash,such as (peeled) butternut or delicata
6mediumcloves garlic,left whole
3-4sprigsfresh herbs,like thyme, rosemary, and sage
1/4cupfresh chopped parsley,optional
Heat the Oven
Place oven rack in the upper middle position. Heat oven to 500F.
Prepare the Chicken
Place the chicken spine side up (and breast side down) on a cutting board. Use sharp kitchen shears to cut along each side on the spine and remove it.
Flatten the chicken either by cutting the chicken just a little at the end of the breastbone or by turning it over and flattening it down by pressing firmly in the center of the chicken.
In a small bowl mix together the sage, salt, pepper, and baking powder.
Drizzle the olive oil over the chicken and then sprinkle the chicken with the rub, using your hands to spread the rub evenly over the skin.
Roast the Chicken
Place the chicken on a roasting rack set over a roasting pan or deep sheet pan. Arrange the chicken so that the breast is in the middle of the roasting rack and the legs are near the edge.
Put the chicken in the oven and reduce the heat to 450F.
Roast the chicken for 15 minutes.
Add the Vegetables
While the chicken is roasting peel and slice the vegetables. Then toss them with olive oil and kosher salt.
At the 15 minute mark, take the chicken out of the oven and move the roasting rack off of the pan. Add the vegetables to the pan and spread them out. Scatter the sprigs of herbs about.
Replace the chicken over the top and put everything in the oven. Roast for 20-30 minutes more, or until the breast meat is 150F and the thighs are 175F.
Transfer the chicken to a cutting board and let rest for 5-10 minutes before carving. Sprinkle the parsley over the roasted vegetables and transfer them to a serving bowl.
Vegetables: You can switch up the types of vegetables used in the recipe. Other choices include potatoes (instead of or in addition to sweet potatoes), parsnips, broccoli, cauliflower, and turnips. You want 6-8 cups of total vegetables. Just be sure to pick ones which are fine with being cooked a little longer (as in no asparagus since it gets mushy).
Chicken: I use a chicken which is about 3 1/2 - 4 lbs. A larger chicken will take longer so keep that in mind when adding the vegetables. (For instance 5 - 5 1/2 lb chicken will take 50-55 minutes so add the veggies at the 25 minute mark.)