Jan 12, 2009

Roasted Chicken & Vegetables


By now you must have noticed what an incredibly lazy cook I am! I like to eat and I like to eat well, but I only want to spend as little time as possible preparing things. One of my favorite ways to prepare dinner is just let the oven do the work for me—which is probably why roasting meat, poultry, vegetables and potatoes is by far my favorite cooking method.

This is the perfect dinner for me. I just throw everything together in a big roasting tray, add some oil, thyme, a little salt and pepper and my work is done. I get to lie on the couch and nap! (in my dreams:)

Aside from the fact it looks so gorgeous (and rustic, rustic is really good) to put a big tray of crispy, golden roasted chicken & vegetables on the table, roasting them also brings out the natural sweetness and flavor of the vegetables much more than boiling or steaming does. Win-win situation.


1 whole chicken
4 medium potatoes
3 medium carrots
5 garlic cloves
1 bell pepper
4 red onions
1/2 lemon

Optional: cherry tomatoes



Preheat your oven to 400F (200C).

We all came down with the flu here, big time, but I escaped the Kayotic sickbay for a bit and went to the park for a short and very cold walk. Simply had to get some fresh air. Glad I did, though, it was absolutely breathtaking there. Everything looked so pristine—like it was freshly created. Snow lined tree tops that were glistering in the sun. Gorgeous.


Start out by washing and coarsely chopping your bell pepper. I always use green peppers for this, mainly because I’m a freak and like to balance colors. Yeah yeah, go right ahead and mock me! Before you do, though, know that color balancing your meals is considered very normal in Japan, and 127 million people can’t be wrong! 


Peel and chop the carrots, go for 1 1/2 to 2 inch chunks.


I prefer using red onions when I’m roasting them; it doesn’t just look pretty, they are also sweeter and have a more outspoken flavor that is perfect for roasted mixed vegetables. I first cut them in half, peel them, slice them again so each onion is quartered.


Peel, wash and chop the potatoes. Give them the same size as the carrots. You don’t have to peel them; I just prefer roasting them peeled. Also grab about 5 garlic cloves.


My chicken was 2.5 pounds (give or take a little). The cooking time depends on the size of the chicken—you also have to match the size of the vegetables to it! Pour 2 tbsp oil on top and rub it all over the chicken. I usually place the chicken on top of a few potatoes so it won’t boil in its own juices.


I’m using a commercial chicken seasoning. Pick your jaws up off the floor, please. Come on now, don’t make things harder on yourself than strictly necessary! Also keep in mind that a slightly orange/red colored seasoning gives your chicken a head start in the roasted color department!

Season the chicken on the inside, stuff it with half a sliced lemon, a few thyme sprigs (you can also add a few bruised garlic cloves) and generously season the outside.


Place the vegetables and potatoes around the chicken.


Randomly toss the garlic cloves in there and don’t take the skin off—the garlic will roast inside the skin ending up all nutty, sweet and mellow, it’s great! Pour about 3 tbsp oil on top of the vegetables and season the veggies with salt, pepper and thyme sprigs. I go for sprigs rather than stripping them; you can easily remove the sprigs after roasting, you get the full flavor without the charred thyme.


Place the roasting tray in the middle of a preheated oven for about 45 minutes. Now sit back and relax while the house fills itself with the smell of roasted chicken. I could think of worse things to do, ya know :)

After 45 minutes, take the tray out, lower the oven to 375F (180c), flip the vegetables over and spoon some of the juices lurking at the bottom over the chicken and its buddies. I love adding a good handful of cherry tomatoes at this point as well.


Place the roasting tray back in the oven for 30 to 45 minutes. Until the chicken and vegetables are throughly cooked and beautifully crispy, golden brown. Spoon some of the cooking juices over the chicken before serving it, it’ll give a pretty shine.

This is comfort food deluxe in my world!


Kay’s recipe card

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    1. 1

      OMG, it looks perfect!
      I totally agree about the color balance. Hubby makes fun of me, but pretty meals just taste better!

      Jule on Jan 12, 2009 @ 10:53 am Reply
    2. 2

      OH The kitchen recipe cards are SO CUTE! Love ’em.

      Lizzybee on Jan 12, 2009 @ 2:47 pm Reply
    3. 3

      I don’t know which I like more, imagining the taste of those roasted veggies or wondering what it would be like in that ice paradise park!

      Sheila on Jan 12, 2009 @ 5:43 pm Reply
    4. 4

      I have a whole chicken in my fridge staring at me and now I know exactly what to do with it. Thanks. Your recipes always turn out sooo good.

      Hilary Williams on Jan 12, 2009 @ 7:13 pm Reply
    5. 5

      It’s a delicious and fast recipe! I use to do it only with potatoes, but now I will add other vegetables. Thanks.

      Laura on Jan 12, 2009 @ 9:07 pm Reply
    6. 6

      I just bought two whole chickens yesterday to roast this week! I thought I would look on your site to see how you roasted a chicken and there was the post today! So, I just had to pop them in the oven! It already smells good in here. Hope mine looks as pretty as the one in your pictures. I am also making your egg salad for my sister to try tomorrow.
      Love the winter pictures. Sometimes you just have to get out of the house – no matter how cold it is! Hope everyone is feeling better.
      Thanks for the recipes!

      Jackie on Jan 12, 2009 @ 10:10 pm Reply
    7. 7

      I’ve been color balancing my meals all my life! Nothing worse than pork, (a white meat), mashed potatoes and cauliflower!! Individually they taste great but so blah!

      Lindie on Jan 13, 2009 @ 1:11 am Reply
    8. 8

      I’m in love with the recipe card idea- brilliant brilliant brilliant!
      Funnily enough I just roasted 2 chickens this evening :)

      Donal on Jan 13, 2009 @ 2:31 am Reply
    9. 9

      Yay! I have recently started roasting chicken and this is great for entertaining. no frills yet Oh so presentable on the dining table! It definitely send exclamations of Wows around the table.

      I like to use red onions for roasting and cooking too. And yellow onion is meant to be eaten raw for us cuz its taste is just about right to be eaten that way whereas red onion develops a type of sweetness after being cooked :)

      Mrs Ergül on Jan 13, 2009 @ 2:52 am Reply
    10. 10

      That is one good looking chicken – There really is nothing better than a roasted chicken – My method is very similar to yours I just add a splash of white wine to the bottom of the roasting pan and a splash over the top of the chicken!! YUM

      Cathy on Jan 13, 2009 @ 6:32 pm Reply
    11. 11

      Your recipe cards are so lovely! So pretty, printable and usable. Thank you for your efforts!

      Also, your winter photography is breathtaking by itself! If only they were larger pictures!

      elle on Jan 14, 2009 @ 7:10 am Reply
    12. 12

      This is always a sure-fire winner. I have been roasting chicken and veggies this way for a while now and everyone always loves it – we even have friends over for dinner who ask for it. And for a farily quick dinner for 2 we just use chicken pieces on a smaller amount of veggies. Not necesarily sure mine looks as pretty as yours though, but it always tastes good!

      Louise on Jan 14, 2009 @ 9:22 am Reply
    13. 13

      I love, love, LOVE roasted chicken. Nothing beats it. Unfortunately my husband doesn’t like chicken on the bone, so I don’t get to have it nearly as much as I would like to. Yours looks delicious though!

      Lindsey on Jan 14, 2009 @ 3:11 pm Reply
    14. 14

      Kay I love your website. I’m hooked on Ree’s website and can’t wait to start being hooked on yours. I noticed that you posted the stuffed onions recipe and I have a onion pie recipe I thought you might be interested in but didn’t know if I should e-mail it or post it. Please let me know and thanks for making all your fantastic looking recipes.


      Angela on Jan 14, 2009 @ 3:45 pm Reply
    15. 15

      Angela, onion pie sounds like heaven on earth to me. Please do share! Whatever you prefer, you can always reach me at kay@kayotic.nl.

      Kay on Jan 14, 2009 @ 3:47 pm Reply
    16. 16

      Very delicious and COLORFUL looking dish!

      Debbie on Jan 14, 2009 @ 4:44 pm Reply
    17. 17

      Mmmm…looks delicious! I, too, am a BIG fan of roasting foods. It’s so much easier to let the oven do the work for me. And the results are so much better than what I can do stove-top. Love the photos and recipes…looking forward to being a regular reader (I’m a visitor via Ree’s website).

      Pam on Jan 14, 2009 @ 5:40 pm Reply
    18. 18

      Wowsa! I just wanted to stop by and say hello to a fellow countrywoman, and let you know that your blog is GORGEOUS!

      Mari (Mevrouw Cupcake) on Jan 14, 2009 @ 6:24 pm Reply
    19. 19

      I popped over here from Pioneer Woman’s blog to see what you are cooking. Also signed up to follow you on Twitter.

      My husband’s family is from The Netherlands so I am much accustomed to Dutch food. In 1993-1994, we hosted an exchange student from a little town called Rhien on the Green(?). When we traveled to The Netherlands in 1997, we had the greatest time. Of course, we met my husband’s entire family, but managed to see so very much in your country. I remember driving to Gouda to tour the city and have a hearty lunch on the square where I first learned what pancakes really are. HUGE!

      I will be back!

      Deb on Jan 14, 2009 @ 7:30 pm Reply
    20. 20

      I always try to color balance my food, too! Love the roast chicken; I could practically smell it cooking. It’s a cold winter day here and I’m tempted to run right out and get a chicken to make the house all cozy and homey.

      Love your blog and your photos – they are amazing! I’ve added you to my blogroll.

      Robin on Jan 14, 2009 @ 8:51 pm Reply
    21. 21

      This looks wonderful! May I ask what type of seasoning (yes, it’s ok) you used on the chicken?

      Sara on Jan 15, 2009 @ 2:37 am Reply
    22. 22

      Sara, it’s a basic chicken seasoning you can buy in stores all over the Netherlands. Going to dissect it next time to figure out what it is they combine to get this result.

      Kay on Jan 15, 2009 @ 11:02 am Reply
    23. 23

      Love your blog, glad Ree pointed us to you.
      I really like the printable recipes you have now, are they a template? Can I ask where you got it from

      Madeline St Onge on Jan 17, 2009 @ 3:19 am Reply
    24. 24

      Looks great! Can’t wait to give it a try. Thanks so much for the recipe.

      belle on Jan 17, 2009 @ 5:06 pm Reply
    25. 25

      That’s just beautiful!

      Absolutely beautiful~

      Kathleen on Feb 13, 2009 @ 12:54 am Reply

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