Oven Roasted Chicken with Rosemary Vegetables Zoom

Oven Roasted Chicken with Rosemary Vegetables Recipe

Makes: About 6 servings
Skill Level: Beginner

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Step 1

Preheat oven to 450°F.

Step 2

Mince 1 sprig rosemary to total 2 teaspoons. Cut 1/2 red onion into 1/2 in. thick slices. In large bowl, combine potatoes, carrots, red onion, minced rosemary, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil; toss to coat. Place vegetables in medium roasting pan. Squeeze 1 lemon half over vegetables.

Step 3

Rub chicken with remaining 1 tablespoon olive oil. Season inside and outside of chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Place remaining 1/2 red onion, 1/2 lemon and 2 sprigs rosemary inside chicken cavity. Tuck wings under chicken and tie legs together with kitchen twine. Place on top of vegetables, breast side up.

Step 4

Bake 20 minutes, then reduce oven temperature to 425°F. Bake 45-55 minutes longer or until instant thermometer inserted into the thickest part of the thigh reads 165°F. Remove to cooling grid; cover with aluminum foil 5-10 minutes. Serve warm.

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roaster chicken, patted dry

1 roaster chicken, patted dry ((about 5 pounds))

olive oil, divided

3 tablespoons olive oil, divided

salt, divided

2 teaspoons salt, divided

ground pepper, divided

1 teaspoon ground pepper, divided

red onion, divided

1 medium red onion, divided

lemon, quartered

1 lemon, quartered (divided)

rosemary, divided

3 sprigs rosemary, divided

red potatoes, rinsed and quartered

2 pounds red potatoes, rinsed and quartered

carrots, peeled and large diced

3 carrots, peeled and large diced (sliced 1/2 in. thick)

minced garlic

2 teaspoons minced garlic (about 2 small cloves)




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Sharp Knife

Sharp Knife

Vegetable peeler

Vegetable peeler



Aluminum foil

Aluminum foil

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