Easy Roast Chicken and Veggies


Now that cooler weather has set in, I find myself easing away from my beloved summer salads and venturing back into my warm and cozy recipes for fall. One of our favorites for years and years has been a simple roasted chicken atop a bed of seasonal vegetables. It’s super simple to prepare, delicious and nourishing, and provides ample amounts of leftovers in various forms. I’m sure there are many different ways to roast a chicken, but this is the method that always works for me.


  • one whole chicken, about 4 lbs
  • ghee or butter
  • half a lemon, cut into slices
  • four cloves of garlic
  • fresh rosemary and thyme, half chopped and half still on sprigs
  • salt and pepper to taste
  • a few different types of vegetables, whatever is in season and as much as you like, chopped into large chunks

How to make:

  • Preheat your oven to 425.
  • Fill a large cookie sheet with the chopped vegetables. I always go overboard here but we really enjoy having leftover roasted veggies with eggs for breakfast  so I stuff the cookie sheet as full as I can.
  • Drizzle the vegetables with ghee and season with salt, pepper, and chopped herbs to your liking.
  • Remove any giblets from the chicken. Drizzle in a little ghee, sprinkle in a good amount of salt, and stuff the cavity with lemon slices, garlic cloves, and sprigs of the fresh herbs.
  • Rub the entire outside of the chicken with ghee then season with salt and pepper. Place chicken breast side down on top of the bed of vegetables and put into the oven for about an hour and a half.
  • Remove the pan from the oven and let sit for 5-10 minutes. Move chicken to a cutting board and carve into pieces as you like. Add the vegetables to a bowl, give it a good stir to make sure all the juices from the chicken are evenly mixed in, and serve!


Make sure you save your chicken bones for making bone broth! I collect mine in a freezer bag until I have 2 chickens worth. I also often take the time to chop or shred the leftover chicken for adding to soups or stir frys while it’s still warm. It’s awesome how this one meal will make us not only dinner, but also a couple of breakfasts, another dinner with the leftover chicken which usually also produces a lunch, and multiple meals later on in the form of broth.


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