Roasted Chicken with Garden Veggies

Savory Roasted Chicken with Garden Veggies

A Homage to Grandpa’s Signature Recipe

Roasted chicken with garden veggies is not just a meal; it’s an heirloom of taste and memories. Drawing inspiration from my grandpa’s esteemed turkey marinade, a legacy from his restaurant days, this delightful dish becomes a canvas of cherished family recipes. While its components may be straightforward, the resulting flavor profile is surprisingly profound, celebrating the chicken’s natural essence.

Whole Meal, Minimal Ingredients

Why have multiple dishes when you can savor a complete meal with a single pan? This recipe offers a harmonious blend of roasted chicken, crisp vegetables, and hearty potatoes. A light, tangy salad of fresh greens drizzled with olive oil and lemon can be a delightful accompaniment. The brilliance? This dish requires just 9 staple kitchen ingredients, making it your go-to for both a spontaneous weeknight dinner and an elegant meal for esteemed guests.

Versatility of Leftover Roast Chicken

Embracing the sustainable approach, this roasted chicken with vegetables serves multiple purposes. The flavorful leftover chicken can be repurposed into salads, pastas, or even delightful sandwiches. The skeletal remains of the chicken aren’t to be discarded. Instead, they’re a golden ticket to crafting rich, hearty chicken stock that can be the base of many soulful dishes. From comforting soups to weekday lunches, this chicken dish offers a plethora of culinary possibilities.


  • 1 whole roasting chicken (preferably organic, weighing 2 kg or 4-5 pounds)
  • 3 onions (peeled, wedged)
  • 4 carrots (segmented into 2-inch portions)
  • 3 potatoes (cleaned and chunked)
  • 1 bunch of radishes (cleaned, halved)
  • 4 tablespoons of melted butter (60g, portioned)
  • 2 ½ teaspoons of salt
  • ½ teaspoon of freshly ground black pepper
  • 3 garlic cloves (finely minced)

Cooking Guide:

1. Allow the chicken to acclimate to room temperature for roughly 2 hours. Wash it inside-out, discard the giblets, and pat it dry.

2. Adjust your oven to 425 degrees F and position the rack lower.

3. Prepare your vegetables: combine onions, carrots, potatoes, and radishes in a roasting pan. Toss them in 2 tablespoons of butter, olive oil, salt, and pepper. Lay them uniformly at the base of the pan.

4. Integrate 2 tablespoons of butter, salt, pepper, and minced garlic to create a flavorful paste. Generously apply it to the chicken, ensuring every nook and cranny is seasoned.

5. Nestle the chicken atop the vegetables, ensuring the breast is facing upwards. Roast for about 75-80 minutes, ensuring the chicken is thoroughly cooked.

6. Once cooked, transfer the chicken and vegetables to a serving dish. Let it rest under an aluminum foil cover for 15-20 minutes. Slice the chicken, pair it with veggies, and drizzle over the pan juices for enhanced flavor.

Useful Tips:

To get the most out of your roasted chicken, retain the carcass. The bones can be used to make a sumptuous stock by simmering it with optional veggies like carrot, onion, and celery. Enjoy the hearty stock in various dishes, or store it for later use.

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