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Best Roasted Chicken With Vegetables

roasted chicken with vegetables

Now that the weather is getting cooler, I’m making the transition from grilling to roasting. I came across an Emeril Lagasse recipe for roasted chicken about ten years ago and it has never let me down. This recipe is easy and delicious. It started out as something I made when I lived on my own and I would have delicious left overs for the week and now it’s something I make when I have guests or for my family. It’s also “one-pan” which is great – your protein and vegetables cook together. I tweaked the original recipe just a tad – my version is below. This is definitely a recipe that I will make for a lifetime – I come across roasted chicken recipes all the time but I’ve never seen one that lures me away from this one.



  • 1 whole roasting chicken (about 3 to 4 pounds), remove necks, gizzards and livers from the cavity of the chicken; rinse chicken under cool water and pat dry
  • Emeril’s Essence (available in stores or you can make it)

Roasted Vegetables

  • 1/2lb. new potatoes, cubed
  • 1/2lb. sweet potatoes, cubed
  • 4 medium onions, peeled and quartered
  • 8 carrots, peeled, cut in half lengthwise and then cut into eighths
  • 1 lb mushrooms (leave small ones whole, cut large ones in 1/2)
  • 2 tbsp. olive oil
  • Emeril’s Essence


  • 8 sprigs of fresh rosemary, leaves removed and finely chopped
  • 4 garlic cloves, finely chopped
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/4 cup olive oil
  • salt
  • black pepper

Cooking Directions

1.  Preheat the oven to 400 degrees.

2.  Season the whole chicken with Emeril’s Essence or seasoning of your choice.

3.  In a medium-sized mixing bowl, combine the rosemary, garlic, lemon zest, lemon juice and 1/4 cup olive oil. Mix thoroughly. Season the mixture with salt and pepper.

4.  Using your fingers or a spoon, separate the thin membrane between the breast meat and skin, then spoon a quarter of the seasoning over each breast. Using a sharp knife make several slits in the leg, thigh and wing areas. Stuff the seasoning in the slits. Set aside.

5.  In a mixing bowl, combine the vegetables and 2 tbsp. of oil. Season with Essence and pour any remaining lemon seasoning to the vegetables. Toss well. Spread the vegetables evenly over and half-baking sheet or a shallow roasting pan. Place the chicken on top of the vegetables.

6.  Place in the middle rack in the oven. Cook for 30 minutes in your preheated 400-degree oven.

7.  Reduce the heat to 350 degrees and continue to cook for 1 hour.

8.  Remove from the oven and cool for about 10 minutes before serving.

9.  Carve the chicken into 8 pieces. To serve, spoon some of the vegetables in the center of each plate. Lay 2 pieces of the chicken over the vegetables. Spoon any pan juices over the top of the chicken.

Recipe copyright Emeril Lagasse and Felicia Willett, 2000

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