Roasted Chicken and Vegetables

Nothing says fall or family Sunday dinner like a delicious herb-roasted chicken atop some garlicky root vegetables. Roasting all the ingredients together melds flavors beautifully in this one-pan meal, and it makes the house smell wonderful. Garlic, sage, and tarragon bolster the clean flavor of snap peas, a fresh addition to the earthy flavor of roast chicken, and a way to brighten up the taste of fall. For a moist, tender meat and a crisp, golden brown skin, high-heat oven roasting is definitely the way to goat the end of cooking.

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Oct 27, 2025

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Ingredients list for the roasted chicken and vegetables

Serves 4:

• A 2lbs (1kg) whole chicken
• 1 head of garlic
• Herbs: tarragon, sage, thyme…
• Olive oil
• Carrots
• Turnips
• Snap peas

Directions

1. Stuff the chicken with garlic cloves, peeled and de-germed, and herbs.
2. Brush the chicken with olive oil and sprinkle with thyme and a little salt,
3. Roast at 430°F (220°C) in a roasting pan, the chicken breasts downside, for 30 minutes.
4. Baste regularly with cooking juices, then turn the chicken back side after the first 30 minutes.
5. Meanwhile, peel and rinse vegetables.
5. After an hour of cooking, add the vegetables (carrots, baby turnips , peas and fresh garlic). Place them around the chicken and sprinkle with salt.
6. Roast for 30 minutes more, it’s ready!

(image by sof vousinvite)

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Roasted Chicken and Vegetables

Author: Nina L. Palmer  |  Servings: 4

Prep Time: 15 min  |   Cook Time: 60 min

Easy herb roasted chicken Recipe for family Sunday dinner.

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Ingredients

1x 2x 3x

• A 2lbs (1kg) whole chicken
• 1 head of garlic
• Herbs: tarragon, sage, thyme...
• Olive oil
• Carrots
• Turnips
• Snap peas

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Instructions

1. Stuff the chicken with garlic cloves, peeled and de-germed, and herbs.
2. Brush the chicken with olive oil and sprinkle with thyme and a little salt,
3. Roast at 430°F (220°C) in a roasting pan, the chicken breasts downside, for 30 minutes.
4. Baste regularly with cooking juices, then turn the chicken back side after the first 30 minutes.
5. Meanwhile, peel and rinse vegetables.
6. After an hour of cooking, add the vegetables (carrots, baby turnips , peas and fresh garlic). Place them around the chicken and sprinkle with salt.
7. Roast for 30 minutes more, it's ready!

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