Roasted Whole Chicken and Vegetables


Do you loathe washing dishes?

Are you tired of ordering delivery food?

Are you basically me?

Whether or not you’re actually me (chances are, you’re not) you can solve the first two problems above by roasting a whole chicken. Here’s why:

First, unless you can eat an entire chicken in one sitting (no judgement if you can), you will have tasty leftovers from roasting a whole chicken.

Leftovers that you actually want to eat means that you will not have to order food for delivery! You’ll already have a meal.

Also, roasting a whole chicken *sounds* much more difficult than it is. Because this is the Basic Ass Cooking blog, you can be sure that this recipe will be easy peasy!

All you need is a whole chicken, some aromatics, and some vegetables. I used some stuff from my refrigerator, and you can, too. Or, go out and buy your favorite roasting vegetables!

Here’s what you will need:

A whole chicken (discount or full price!), butter, all purpose seasoning, toothpicks, butter, a brush, parsley)
A pepper, half of a leek, 3-4 carrots, a red potato, an entire onion, half a lemon, lots of garlic!

As previously mentioned, I just brought things out of my refrigerator. I bought the chicken today, but the other things, I already had.

I am following Ina Garten’s chicken roasting technique to create this dish.

It’s so easy to just chop up your vegetables and throw them in a pan!
I seasoned the vegetables with *lots* of salt and pepper. Then, I poured over about 3 tablespoons of avocado oil and tossed everything together.
Season the chicken inside the cavity and out *very liberally* and insert the chopped garlic and half the lemon inside of the cavity.


Ingredients (this is just a list of what I used; use what you have or buy hearty vegetables of your choosing)

  • 1 whole chicken
  • 1 whole onion
  • 1 red or new potato
  • 4 carrots
  • 1/2 a leek
  • 4 garlic cloves
  • 2 tablespoons butter
  • 2 tablespoons cajun seasoning
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons avocado oil
  • 1 bell pepper
  • 1/2 a lemon


  1. Preheat oven to 425F.
  2. Spray a roasting pan with nonstick spray (optional).
  3. Chop all vegetables (not too small; they will roast for a long time).
  4. Put vegetables into roasting pan. Season with salt, pepper, and oil. Toss to combine.
  5. Rinse chicken.
  6. Season chicken with cajun seasoning inside and out.
  7. Put garlic and lemon into chicken cavity.
  8. Tuck wings under chicken. Use trussing twine or toothpicks to secure drumsticks to the sides of the chicken. Chicken should be breast side UP.
  9. Melt butter. Brush melted butter onto chicken.
  10. Bake chicken and vegetables at 425 F for 90 minutes or until juices run clear.

Watch me make this recipe here and ENJOY!

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