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A plate of Simple roasted chicken with quick roasted root vegetables.

Simple Roasted Chicken with Quick Roasted Root Vegetables

My Simple Roasted Chicken with Quick Roasted Root Vegetables is based on the KISS principle, to produce a perfectly cooked moist chicken with beautiful skin and delicious roasted veggies.
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course, Poultry
Cuisine American
Servings 4 - 6 servings
Calories 350 kcal


  • 1 whole chicken giblets removed, rinsed and well dried inside and out
  • 2 teaspoons salt plus more for the veggies
  • 1 large fennel bulb tops removed and cut laterally into 6 pieces
  • 4 large carrots peeled, cut into 3-inch lengths, halved or quartered into pieces that are about ½ inch thick
  • 4 parsnips peeled and sliced 1 inch thick on the bias
  • 12 small red fingerling potatoes
  • 5 ounces small shallots peeled and left whole
  • 2 – 3 small about 2 – 3 inch in diameter turnips, peeled, halved and then each half cut into quarters (not sliced but chunked)
  • 2 – 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped parsley
  • 2 tablespoons fresh lemon juice


  • Put one rack in the upper third of the oven, the other on the lower third. Heat the oven to 425 degrees. Place a rimmed cookie sheet into the lower third of the oven to heat. (There should be at least 6 inches between the racks 8 is better)
  • After drying the chicken well, salt the inside cavity with half the salt, use the rest to sprinkle all over the chicken. Put the chicken in an ovenproof skillet and place in the upper portion of the oven to cook for 1 hour. Check for doneness, if not cooked thoroughly, cook until it is (but mine usually only takes an hour).
  • While the chicken cooks, prepare the vegetables.
  • After the veggies are prepped, put the fennel, carrots, parsnips, potatoes, and shallots into a microwave-safe bowl, cover, and microwave for 5 – 8 minutes, or until the small pieces of carrot are pliable. Drain the liquid from the dish, add the turnip; then toss with about 2 tablespoons of olive oil, and sprinkle generously with salt and freshly ground pepper. Spread evenly on the preheated cookie sheet, cook for 20 minutes, stir, and continue to cook for about 10 minutes more, or until all the vegetables are soft and lightly caramelized.
  • Remove the veggies to a warmed serving dish, allow the chicken to rest for 10 minutes, then carve the chicken and place on top. Melt the butter with 1 tablespoon of oil (the microwave works great for this) then add the parsley and lemon juice. Spoon over chicken/veggies. Serve immediately.


Since you will be prepping the vegetables while the chicken is cooking, you should be done in 1 hour. It will take about 20 minutes to prep the vegetables.


Serving: 1gSodium: 771mgSugar: 9gFiber: 8gCholesterol: 112mgCalories: 350kcalPolyunsaturated Fat: 7gSaturated Fat: 3gFat: 10gProtein: 12gCarbohydrates: 55g
Keyword quick roasted root vegetables, simple roast chicken
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