Roast Chicken and Vegetables

A whole roast chicken rubbed with paprika on a baking sheet with carrots and sweet potatoes.

Roast chicken is so good, you may not want to stray from the classic—but then, if you don’t make this roast chicken and vegetables recipe with paprika, you would never know how easy it is to transform the flavor by varying the seasonings and vegetables.–Editors of Martha Stewart Living

LC Simple As Can Be Note

This roast chicken and vegetables recipe is simple as can be. Rub the chicken with spice and salt. Toss in some carrots and sweet spuds. Shove it all in the oven. All with a single pan. Accept accolades. Barely spend any time cleaning up. See? Easiest recipe ever.

Roast Chicken and Vegetables with Paprika

  • Quick Glance
  • (2)
  • 15 M
  • 1 H, 30 M
  • Serves 4
5/5 - 2 reviews
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Special Equipment: Kitchen string (optional)



Preheat the oven to 425°F.

In a small bowl, combine the paprika, dried oregano, if using, and salt.

Pat the chicken completely dry inside and out with paper towels. Rub the outside of the chicken with 1 tablespoon olive oil and then sprinkle the chicken all over with the paprika mixture. If desired, tie the legs together with kitchen twine and tuck the wing tips beneath the body. Place the chicken on a rimmed baking sheet or in a large roasting pan.

Toss the carrots and sweet potatoes in a large bowl with the oil and season with salt. Scatter the vegetables around the chicken in a single layer.

Roast the chicken and vegetables for 20 minutes. Flip the vegetables and add the garlic to the pan. Continue to roast until an instant-read thermometer inserted into thickest part of a thigh reads 165°F on an instant-read thermometer, 30 to 50 minutes more, depending on the size of your bird. Keep an eye on the chicken during roasting and, if needed, loosely tent the chicken with foil to prevent overbrowning. Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, check the potatoes and carrots for doneness. If necessary, return them to the oven and roast until golden.

Spoon the pan juices over the chicken after carving and instruct guests to squeeze the garlic from the papery husks onto the chicken or, if desired, slices of bread.

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Recipe Testers' Reviews

I love this recipe for multiple reasons and I've already made it several times—it's one of my favorite roast chicken recipes. The recipe itself is simple to follow, no marinating time necessary, simple ingredients, and hardly any prep. The end result is flavorful and has all the main components for a meal—the chicken, veg, and starch. I love how the paprika spice rub magically imparts a lovely flavor and color to the roasted chicken. I've always used the dried oregano. Wait the 20 minutes as the recipe instructs to add the garlic or it may get too dark. The whole roasted garlic cloves are otherworldly and a whole head of garlic somehow always manages to be devoured. I roast the chicken on a large sheet tray lined with parchment paper and toss the veggies in olive oil, salt, and pepper right on the sheet tray prior to placing the chicken on. I just move my veggies to the corners to make room for the star of the show. I even throw a few extra carrots in the mix because they are so delicious roasted. I usually have the butcher cut the backbone out of my chicken so it lays flat on the sheet tray. This recipe is a winner!

Loved the relative simplicity and ease of this recipe. We make a roast chicken at least once a month and normally use the same recipe. But I loved the spice combo in this one for something different. We did not use oregano (all out!). We did not truss the chicken as I don't find it necessary—it's just an extra, messy (and, for some, tricky) step. We placed the chicken on top of the veggies rather than scatter them around the bird. Not sure about placing the chicken directly on a baking sheet as it might burn and the veggies protect it from that. We peeled and halved the garlic cloves rather than leave the whole head in there unpeeled. I used potatoes rather than sweet potatoes and they crisped up nicely! I'd say you definitely need a meat thermometer. The chicken definitely needs pan juices poured over just before serving.


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  1. This was fabulous!!!! Though I will forever love a “classic” roast chicken, this is a wonderful variation to keep in my arsenal. The vegetables really put it over the top…they were so perfectly carmelized. YUM! Tonight, the carcass is burbling on the cooktop with carrots and onions and such and I just know the broth is going to be wonderful too.

  2. Thank you for this simple and easy twist on a roasted chicken. I roast a whole chicken at least once or twice a week and it gets a little dull. I usually make my veggies separate, too, but I’m going to try this way and throw them all in the same pan! Also, I love the idea of roasting the garlic and smearing it on the chicken for flavor. Seems so simple but I’ve never thought of it.

    1. You’re so very welcome, Tara. Much as I love a plain and properly roasted hen, I’m with you on the need to jazz things up once in a while. So pleased to hear that this recipe does the trick for you!

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