Crispy Skin Roast Chicken with Veggies
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This crispy skin roasted chicken is a moist roast chicken with crispy skin baked alongside hearty vegetables. It’s a one-pan, oven roasted meal that’s freezer-friendly because the meat can be shredded and repurposed into multiple dishes.Note - ingredients can be approximate
Equipment
- Large Roasting Pan
Ingredients
- 1.5 kg whole chicken, cleaned and pat dry (approx. weight)
- 2 tablespoon butter
- ½ lemon, subs note 1
Seasoning
- 2 tablespoon olive oil, or butter
- 1 tablespoon dried thyme, or to taste (see note 2)
- 1 tablespoon dried rosemary, or to taste (see note 2)
- 1 tablespoon dried oregano, or to taste (see note 2)
- 1 tablespoon paprika, or to taste (see note 2)
- Salt and pepper, to taste
Vegetables
- 8 potatoes, all rounder
- 6 carrots
- 4 zucchinis
- 2 onions
Instructions
Preparing
- Peel (optional) and chop the 8 potatoes, 6 carrots, 4 zucchinis, 2 onions into evenly sized pieces and place them in a large roasting pan.
- Pat the 1.5 kg whole chicken dry thoroughly with paper towels and remove any giblets from the cavity. Place the chicken on top of the vegetables.
- Using your fingers or a knife, gently loosen the skin over the breast without tearing it.
- Slide the 2 tablespoon butter under the loosened skin and spread it evenly across the breast area from the outside.
- In a bowl, combine 2 tablespoon olive oil, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon dried oregano, 1 tablespoon paprika, Salt and pepper Mix well, then rub the seasoning all over the chicken, coating every surface. Use any excess seasoning on the vegetables for extra flavour.
- Place the ½ lemon inside the cavity.
- Leave the chicken to rest for at least 10 minutes (or up to 24 hours in the fridge). This allows the seasoning to penetrate the meat and helps dry the skin further for better crisping.
- Preheat the oven to 200°C (400°F).
Cooking
- Roast the chicken and vegetables at 200°C for 20 minutes to give the skin a head start on crisping and browning.
- Reduce the oven temperature to 180°C (360°F) and continue roasting for 45–70 minutes, depending on the size of the chicken. (see note 3)
- The chicken is done when the skin is golden and crisp, the juices run clear when pierced near the thigh, and the internal temperature reaches about 69°C (165°F) in the thickest part of the thigh (it will continue to rise during resting).
- Remove from the oven and rest the chicken for 15–20 minutes before carving. Resting allows the juices to redistribute, keeping the meat moist and making it easier to slice cleanly.
Video
Notes
Note 1 - Lemon
Substitutions - lime or orange. You can also omit if you prefer
Note 2 - Seasoning
You can substitute for herb and spice combinations of your choice. This is just my go-to combination.
Note 3 - Cooking time according to weight
Cooking time depends on the size of the whole chicken — larger birds take longer, roughly 20 minutes per 500 g (1 lb) plus about 20 minutes extra, so use a meat thermometer to confirm doneness (69°C / 165°F at the thickest part of the thigh) rather than relying on time alone.
Storing
Store leftover roast chicken and vegetables in an airtight container in the fridge for up to 3–4 days, ideally with some pan juices to keep the meat moist.
Reheating
Reheat in the microwave on 1 minute intervals (for approx. 3 minutes) or in the oven/air fryer for 5–10 minutes to help restore some crispness to the skin.
Freezing
Cooked roast chicken freezes well for up to 4 months; freeze shredded or portioned meat with some juices for best texture after thawing.
Nutrition
Calories: 624kcalCarbohydrates: 66gProtein: 31gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 100mgSodium: 187mgPotassium: 2072mgFiber: 11gSugar: 10gVitamin A: 11370IUVitamin C: 93mgCalcium: 133mgIron: 6mg
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